Kitchen Fun With My 3 Sons

Mini Lemon Cakes

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These mini lemon cakes are delicious. They have a light lemon flavor and a yummy sugary drizzle. I just love how cute they are!

If you don’t already have a miniature bundt pan yet, go grab one. It’s so fun to make tiny little cakes!

Mini Lemon Cakes

Mini Lemon Cakes

Ingredients:

  • 1 C unsalted butter, room temperature
  • 1 3/4 C sugar
  • 2 2/3 C all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 C buttermilk
  • 1 TBSP fresh lemon zest
  • 5 TBSP lemon juice
  • 4 large eggs, room temperature
  • 3/4 C confectioners’ sugar
  • Jar of Lemon Curd
  • Whip Cream for garnish
  • Fresh mint sprigs for garnish
  • 1 lemon sliced with slices cut into quarters for garnish

Mini Lemon Cakes

Directions:

  1. Preheat oven to 350 degrees.
  2. Butter and flour individual mini bundt cake pans. Set aside.
  3. Combine butter and sugar in a mixing bowl.
  4. Beat the butter and sugar until smooth and light-colored. (about 5 minutes)
  5. Sift flour, baking soda, and salt together in a second bowl. Set aside.
  6. In a smaller bowl, combine buttermilk with 4 TBSP of lemon juice and lemon zest. Stir well.
  7. Set aside the remaining 1 TBSP of fresh lemon juice.
  8. Add eggs, one at a time, to the butter-sugar mixture. Beat after each egg is added.
  9. Add dry ingredients alternately with wet ingredients, beating just until combined.
  10. Pour batter equally into each of prepared mini pans.
  11. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
  12. Remove the pan from the oven.
  13. Place pan on a wire rack until cool.
  14. Run a knife around the edges of each of the cakes.
  15. Flip cake pan over onto wire rack to completely cool.
  16. Whisk together the 1 TBSP of lemon juice with 1 TBSP of water and 3/4 C confectioners’ sugar.
  17. If needed slowly add a tablespoon or more of water or confectioners’ sugar.
  18. Slowly pour icing over cake.
  19. Spoon lemon curd in the center of each of the individual bundt cakes.
  20. Top with whip cream, lemon wedge, and mint sprig.

Mini Lemon Cakes

Mini Lemon Cakes

Mini Lemon Cakes

Published By Jill
These mini lemon cakes are delicious. They have a light lemon flavor and a yummy sugary drizzle. I just love how cute they are!
0 from 0 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 20 mini cakes
Calories 253 kcal

Ingredients
  

  • 1 C unsalted butter room temperature
  • 1 3/4 C sugar
  • 2 2/3 C all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 C buttermilk
  • 1 TBSP fresh lemon zest
  • 5 TBSP lemon juice
  • 4 large eggs room temperature
  • 3/4 C confectioners' sugar
  • Jar of Lemon Curd
  • Whip Cream for garnish
  • Fresh mint sprigs for garnish
  • 1 lemon sliced with slices cut into quarters for garnish

Instructions
 

  • Preheat oven to 350 degrees.
  • Butter and flour individual mini bundt cake pans. Set aside.
  • Combine butter and sugar in a mixing bowl.
  • Beat the butter and sugar until smooth and light-colored. (about 5 minutes)
  • Sift flour, baking soda, and salt together in a second bowl. Set aside.
  • In a smaller bowl, combine buttermilk with 4 TBSP of lemon juice and lemon zest. Stir well.
  • Set aside the remaining 1 TBSP of fresh lemon juice.
  • Add eggs, one at a time, to the butter-sugar mixture. Beat after each egg is added.
  • Add dry ingredients alternately with wet ingredients, beating just until combined.
  • Pour batter equally into each of prepared mini pans.
  • Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
  • Remove the pan from the oven.
  • Place pan on a wire rack until cool.
  • Run a knife around the edges of each of the cakes.
  • Flip cake pan over onto wire rack to completely cool.
  • Whisk together the 1 TBSP of lemon juice with 1 TBSP of water and 3/4 C confectioners' sugar.
  • If needed slowly add a tablespoon or more of water or confectioners' sugar.
  • Slowly pour icing over cake.
  • Spoon lemon curd in the center of each of the individual bundt cakes.
  • Top with whip cream, lemon wedge, and mint sprig

Nutrition

Calories: 253kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 68mgSodium: 94mgPotassium: 60mgSugar: 22gVitamin A: 370IUVitamin C: 1.8mgCalcium: 29mgIron: 1mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

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about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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