Mini Lemon Bundt Cakes
Adorable Mini Lemon Bundt Cakes are scrumptious individual treats. They are soft and moist with fresh lemon flavor and a lemon cream cheese frosting to match!
Ingredients
Lemon Cake
- 3 ¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 ½ cup granulated sugar
- Zest from 3 lemons
- 6 tablespoons lemon juice
- ½ cup sour cream
- 4 large eggs
- 1 cup buttermilk
Lemon Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup salted butter
- 4 cups powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350 degrees F. Using non-stick spray, thoroughly coat the mini bundt tray.
- In a medium size mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, using a mixer, beat the butter and sugar on medium-high until fluffy. Add the lemon zest, lemon juice, and sour cream and mix until smooth. One-at-a-time, add in the eggs, Slowly, add in half of the dry mixture and half of the buttermilk. Once combined, add in the remaining dry mixture and buttermilk. Be sure to scrape the sides as needed and mix until combined.
- Pour the batter into the bundt cake cavities until ¾ filled. Place in the oven for approximately 15-18 minutes or until the tops are slightly golden and a toothpick comes out clean.
- Allow the cakes to cool.
- To make the frosting, using a mixer, combine the cream cheese, butter, lemon juice, and powdered sugar. Mix until smooth.
- Pipe or spread the frosting on top of the cooled bundt cakes. If desired garnish with lemon zest and a lemon slice and serve.
Notes
If you don’t have buttermilk, you can add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and allow to sit for 10 minutes.