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Mini Lemon Cakes
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Mini Lemon Cakes

These mini lemon cakes are delicious. They have a light lemon flavor and a yummy sugary drizzle. I just love how cute they are!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: mini lemon bundt cakes, mini lemon cake recipe, mini lemon cakes
Servings: 20 mini cakes
Calories: 253kcal
Author: Jill


  • 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


  • 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


Calories: 253kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 94mg | Potassium: 60mg | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 1.8mg | Calcium: 29mg | Iron: 1mg