Mini Lemon Bundt Cakes Recipe

Close up of decorated lemon mini bundt cake.

4.75 from 4 votes

These Mini Lemon Bundt Cakes have a light lemony sponge, filled with pops of sweet blueberries and topped in a fresh greek yogurt glaze, making this an amazing brunch cake or a light dessert to have at this time of year.

Prep Time20

Cook Time20

Total Time40

Course: Cakes & Cupcakes

Cuisine: Americain

Servings: mini bundts

Calories: 290kcal

Author: Emma Duckworth

Equipment

Ingredients

Mini lemon bundt cakes

100 g blueberries cut them in half if they are particularly large
130 g granulated sugar
2 lemons, zest
115 g unsalted butter
2 eggs
220 g plain flour (all-purpose)
1 teaspoon baking powder
1 teaspoon fine salt
120 g Greek yogurt
60 ml fresh lemon juice

Lemon glaze

240 g powdered icing sugar (confectioners’ sugar) sifted
1 tablespoon Greek yogurt
2 tablespoon fresh lemon juice

Metric - US Customary

Instructions

Lemon Bundt Cakes

Prepare the bundt pan and pre-heat the oven. Preheat oven to 180°C (350°F). With room-temperature butter, brush the moulds of your mini bundt tin. Dust moulds with flour and knock any excess out. This will help prevent sticking.
Coat your blueberries. Add 1 tablespoon of flour to your blueberries and toss them until coated. This will prevent them from sinking to the bottom of your pan whilst baking.
Rub the sugar and lemon zest together. Add the lemon zest to the bowl of sugar and rub it between your fingertips for one minute until the sugar is moist and fragrant.
Cream the butter and sugar. In a large bowl, add the butter and sugar with lemon zest, and cream them together with an electric hand-held mixer fitted with the beaters on medium-high speed, for 5 minutes until pale.
Add in the eggs. Reduce the speed to low and add in the eggs, one at a time, beating well after each addition until well incorporated. Scrape down the base and sides of the bowl.
Add the dry and wet ingredients. Sift into the mixing bowl half of the flour, baking powder, and salt and mix on low speed until just combined.
Add into the bowl the Greek yogurt and lemon juice and mix again. Lastly, sift in the remaining flour and blueberries, and using a rubber spatula, fold through until a few flour streaks remain.
Fill mini bundt pans and bake! Either scoop the batter into the prepared bundt moulds or fill a piping bag with the batter and pipe into the moulds until they are two-thirds full. Add a tray filled halfway with boiling water to the bottom shelf in the oven. This generates steam whilst the cakes bake and keeps them moist but also helps to prevent the mini bundts from sticking in their moulds.
Bake for 20-25 mins until golden brown and a toothpick inserted into the centre comes out clean.
Allow the cake to cool in the pan for ten minutes before turning out the bundt pan onto the wire rack. Give the pan a slight tap and the bundt cakes should drop out. If they don't then run a sharp knife around the inner and outer edge of the mould. Let the cakes cool completely.

Lemon Glaze

Make the glaze and decorate. Add powdered icing sugar, Greek yogurt, and lemon juice to a medium bowl and whisk until combined. If the glaze is too thin then add ¼ cup powdered icing sugar until you reach the desired consistency. Drizzle the lemon glaze over the bundt cakes and set them aside until the glaze has set. Decorate with lemon zest and fresh blueberries. Serve immediately.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Store in an air-tight container for up to 2 days. Mini bundt cakes can be refrigerated for up to 4 days but I do find they dry out a little. They can be heated in the microwaved for 10 seconds to soften the sponge again if you find they dry out too much.

To freeze: Unfrosted mini bundts can be frozen in an airtight freezer-safe container for up to 3 months. Thaw at room temperature and decorate according to your recipe

TIP 1: Prepare your bundt cake pan correctly for ultimate success in unmoulding your cakes. Greasing with softened butter into every nook of the mould, and then coating in flour will ensure this is the case.

TIP 2: Stop your blueberries from sinking. Simply tossing your blueberries in flour will ensure they stay evenly distributed in your batter.

TIP 3: Rub the zest into the sugar. Maximise the flavour of your ingredients. By doing this quick and easy tip, you'll release more flavour into your batter than ever.

TIP 4: Pipe the batter into the moulds. The bundt cake moulds are small and can be a little fiddly to spoon the batter evenly into them. Piping the batter into the moulds is quick, easy and mess-free. Just make sure to snip a big enough hole for the blueberries to pop through!

TIP 5: Add a pan of water to the base of the oven. This simple trick creates steam within the oven which not only keeps the sponge moist but also helps the cakes release from the pan.

TIP 6: Release the bundt cakes with ease. Allowing the cakes to sit in the bundt pan for ten minutes, means they have a chance to cool down slightly so that when you turn over the pan you don't run the risk of them breaking apart.

Nutrition