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Based on my wildly-popular Lemon Bundt Cake, these bright, citrusy Mini Bundt Cakes are perfect for your next shower, birthday party, or tea party. The small size is perfect for guests to help themselves, and each hand-held treat can be enjoyed in just a couple of bites.
Meggan’s notes
When it comes to mini bundt cakes or lemon bundt cakes, I have a little-known trick I picked up in pastry schools. It’s one that bakeries, restaurants, classically-trained chefs, and even wedding cake makers use all the time. Instead of making my batter from scratch, I reach for a boxed cake mix.
As much as I love from-scratch baking, nothing beats the vibrant yellow color and bold lemon flavor that a cake mix provides. Fresh lemons, no matter how ripe and juicy, just don’t deliver the same intensity. So go ahead, take the shortcut without the guilt.
For this recipe, I recommend using a 12-cavity mini bundt pan (like this non-stick Wilton one) because the cakes turn out perfectly sized for an individual serving. (I also tested a 6-cavity pan, but the cakes come out too large). Arrange these bite-sized treats on a platter with fresh fruit or flowers to transform them from dessert into a show-stopping centerpiece.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Equipment and ingredient notes
- Mini bundt pan: There are different sizes of mini bundt pans available. I used two of the Wilton nonstick fluted tube pans which have 12 cavities per pan sized 1.5 inches in diameter by 2.5 inches deep. You could use just one pan and bake them in batches, but be sure to let the pan cool before reusing.
- Lemon cake mix: This gives you a head-start on the cake and is the secret to ultra-lemony flavor. Yes, even restaurants use boxed lemon cake mixes. Since package sizes vary, look for a box that makes one 13×9 or two 8-inch rounds.
- Instant lemon pudding: Can’t find lemon pudding? Vanilla tastes great too! Most of the lemon flavor comes from the cake mix, so you don’t lose too much flavor with vanilla pudding. I tested this to make sure.
- Lemon zest: Zest the lemons before you cut them in half for juice. To zest a lemon, hold a grater in one hand and the lemon in the other over a cutting board or clean work surface. Going in one direction, push the lemon away from you across the rough side of the grater, removing the colorful part of the fruit, exposing the pith. Gently rotate the lemon as you go.
Step-by-step instructions
- Preheat oven to 325 degrees. Generously coat 2 mini bundt pans with shortening or nonstick spray. In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.
- Divide among mini bundt pans and bake until a toothpick inserted comes out clean with a few crumbs attached, about 15 to 20 minutes. Invert onto cooling rack set over a baking sheet and cool completely.
- Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes. Serve with fresh strawberries if desired.
Recipe tips and variations
- Yield: This recipe makes 24 mini bundt cakes.
- Storage: Store leftovers covered at room temperature for 3 to 4 days.
- Make ahead: You can bake the cakes up to 2 days ahead and store them in a single layer in an airtight container at air temperature. For the best results, wait until the day of the event to glaze them.
- Freezer: If wrapped individually in plastic wrap and placed in an airtight container or freezer bag, the mini bundt cakes can be frozen for up to 2 months before serving.
- Lemon loaf: For a loaf cake, try my Lemon Yogurt Cake.
Frequently Asked Questions
Fill each cavity about 2/3 to ¾ full. This allows enough room for the batter rise without overflowing.
To prevent mini bundt cakes from sticking, grease the pan generously with nonstick spray or butter and flour. Let the cakes cool for about 10 minutes before attempting to remove them to help them release more easily.
Let the mini bundt cakes cool in the pan for 10-15 minutes, then carefully run a butter knife or spatula around the edges to loosen them. Flip the pan onto a cooling rack or plate, give it a gentle tap, and your cakes should slide right out!
Vanilla pudding tastes great too! Most of the lemon flavor comes from the cake mix, so you don’t lose too much flavor with vanilla pudding. I tested this to make sure.
More reasons to love lemon
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Lemon Bundt Cake Recipe
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Mini Bundt Cakes
Equipment
- 2 Mini Bundt pans with 12 cavities per pan (I love this Wilton nonstick one, see note 1)
Ingredients
For the cake:
- 1 package lemon cake mix (see note 1)
- 1 (3.4 ounce) package instant lemon pudding mix (see note 2)
- 2/3 cup water
- 1/2 cup vegetable oil (see note 3)
- 1 teaspoon lemon zest (see note 4)
- 1/3 cup lemon juice (from 2-3 lemons)
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- Fresh strawberries for serving, optional
Instructions
- Preheat oven to 325 degrees. Generously coat 2 mini bundt pans with shortening or nonstick spray.
- In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.
- Divide among mini bundt pans and bake until a toothpick inserted comes out clean with a few crumbs attached, about 15 to 20 minutes. Invert on to cooling rack set over a baking sheet and cool completely.
- Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes. Serve with fresh strawberries if desired.
Recipe Video
Notes
- Mini bundt pan: There are different sizes of mini bundt pans available. I used two of the Wilton nonstick fluted tube pans which have 12 cavities per pan sized 1.5 inches in diameter by 2.5 inches deep. You could use just one pan and bake them in batches, but be sure to let the pan cool before reusing.
- Lemon cake mix: This gives you a head-start on the cake and is the secret to ultra-lemony flavor. Yes, even restaurants use boxed lemon cake mixes. Since package sizes vary, look for a box that makes 13×9 or two 8-inch rounds.
- Instant lemon pudding: Can’t find lemon pudding? Vanilla tastes great too! Most of the lemon flavor comes from the cake mix, so you don’t lose too much flavor with vanilla pudding. I tested this to make sure.
- Lemon zest: Zest the lemons before you cut them in half for juice.
- Yield: This recipe makes 24 mini bundt cakes.
- Storage: Store leftovers covered at room temperature for 3 to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Can the glaze be made the day before as well, then as you recommended, glaze the mini bundt cakes on serving day? Could orange flavors be substituted? Looks delicious!
Hi Laurie, I haven’t tried that, but I don’t see why not. It may need a quick stir to combine it. I hope you love them! – Meggan