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.
Nutrition
Notes
Pro Tips
- Zest only the yellow: Stop grating the moment you see white pith. The pith is bitter, and in a small cake there’s nowhere for bitterness to hide.
- Room temperature eggs blend better: Cold eggs can re-firm the butter and break your emulsion. A 10 minute bath in warm tap water gets them there fast.
- Check at the early end of the bake: Mini bundts go from perfect to dry in a hurry because of their size. Start toothpick-testing at 15 minutes, every time.
- Rescue a stuck cake with steam: If a cake won’t release, drape a hot, damp kitchen towel over the inverted pan for a few minutes. The steam relaxes the crust and they’ll drop right out.
- Pipe with a round tip for the cleanest look: A simple ring of frosting piped around the crown looks intentional and bakery-finished with zero skill required. A zip-top bag with a snipped corner works too.
- Make the components ahead: Bake the cakes a day early and store them airtight, then whip the frosting fresh before serving. Fresh frosting on day-old cake beats day-old frosting every time.