There’s something undeniably charming about mini lemon bundt cakes, don’t you think? They’re like little sunshine bursts on a plate! I remember the first time I made these delightful treats; the fresh lemon aroma filled my kitchen, instantly lifting my spirits. Seriously, every bite is a perfect blend of zesty lemon flavor and moist cake that just melts in your mouth. This mini lemon bundt cakes recipe has become a staple in my home for good reason! They’re super easy to whip up and make any gathering feel extra special. Trust me, once you taste that bright, refreshing tang, you’ll be hooked. So, let’s dive into making these adorable little cakes that are sure to brighten your day!
Ingredients List
To make these delightful mini lemon bundt cakes, you’ll need a few simple ingredients that pack a punch of flavor! Here’s what you’ll gather:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon lemon zest (fresh is best!)
- 2 tablespoons lemon juice (for that zesty kick)
Make sure your butter is at room temperature for easy creaming, and don’t skip on the lemon zest – it really brightens up the flavor! With these ingredients on hand, you’re all set to create a batch of these scrumptious bites!
How to Prepare Mini Lemon Bundt Cakes
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This is crucial because you want those little cakes rising perfectly! While that’s heating up, grab your mini bundt cake pans and grease them well with butter or a non-stick spray. This will ensure your cakes slide right out once they’re baked. Trust me, no one wants a stuck cake!
Mix Dry Ingredients
In a large mixing bowl, combine your dry ingredients: the flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk to mix everything evenly—this step is important! Properly mixing ensures that your cakes will rise beautifully and have that delightful texture we all love.
Cream Butter and Sugar
Now, let’s get to the fun part: creaming the butter and sugar! In another bowl, beat together your softened unsalted butter and sugar until the mixture is light and fluffy. You’ll know it’s ready when it turns a pale yellow and looks airy—this is what adds that lovely texture to your cakes!
Combine Wet Ingredients
Next, add in the buttermilk, egg, lemon zest, and lemon juice to your butter-sugar mixture. Mix it up until it’s well combined—don’t worry if it looks a little lumpy at this stage. The key is to ensure those bright lemon flavors get evenly distributed into the batter!
Combine Wet and Dry Mixtures
Now it’s time to bring everything together! Gently fold your wet mixture into the dry ingredients. Be careful not to overmix—just combine until you see no dry flour. This helps keep your cakes tender and moist. We don’t want tough little bundts, do we?
Bake the Cakes
Pour the batter evenly into your prepared mini bundt pans, filling each about two-thirds full. Pop them in the oven and bake for 15-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them; ovens can be tricky!
Cool and Serve
Once baked, let your mini lemon bundt cakes cool in the pans for about 10 minutes. Then, carefully remove them and place them on a wire rack to cool completely. For a delightful finishing touch, dust them with powdered sugar right before serving—trust me, it adds that perfect sweetness. Enjoy every zesty bite!
Why You’ll Love This Recipe
- Quick to prepare, making it perfect for any occasion.
- Fresh and zesty flavor that brightens up your day!
- Adorable mini size that’s perfect for gatherings and parties.
- A crowd-pleaser that appeals to both kids and adults.
- Simple ingredients you probably already have in your kitchen.
Tips for Success
Here are some of my favorite tips to take your mini lemon bundt cakes to the next level! First, if you don’t have buttermilk on hand, you can easily make your own by mixing regular milk with a tablespoon of vinegar or lemon juice—let it sit for about 5 minutes, and you’re good to go! Also, consider adding a pinch of poppy seeds for a delightful crunch and a bit of texture. If you want an extra lemony zing, a splash of lemon extract can really amp up the flavor. Lastly, don’t be afraid to play around with glazes—maybe a lemon glaze for a sweet finish or even a cream cheese frosting for a richer option. Enjoy experimenting!
Nutritional Information
Each mini lemon bundt cake is a delightful treat with an estimated nutritional profile that includes about 150 calories, 6g of fat, 2g of protein, and 22g of carbohydrates. They also contain roughly 10g of sugar and 150mg of sodium. Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy these cakes as a refreshing dessert option!
FAQ Section
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk, just mix one tablespoon of vinegar or lemon juice into a cup of regular milk and let it sit for about 5 minutes. It’ll work perfectly in this mini lemon bundt cakes recipe!
How do I know when the cakes are done?
Keep an eye on them while baking. The cakes are done when a toothpick inserted into the center comes out clean. If it has a few moist crumbs, that’s okay—just don’t let them overbake!
Can I freeze these mini bundt cakes?
Yes! These cakes freeze beautifully. Just wrap them tightly in plastic wrap and place them in an airtight container. When you’re ready to enjoy, let them thaw in the fridge overnight.
What can I use for a glaze?
A simple lemon glaze made from powdered sugar and lemon juice is fantastic! Just mix until smooth and drizzle over the cooled cakes for an extra zesty touch.
Can I make these ahead of time?
Definitely! You can prepare them a day in advance and store them in an airtight container. They’ll be just as delightful the next day!
Mini Lemon Bundt Cakes Recipe: 7 Sweetly Zesty Bites
- Temps Total: 35 minutes
- Rendement: 12 mini bundt cakes 1x
- Alimentation: Végétarien
Description
Mini lemon bundt cakes are a delightful dessert with a fresh lemon flavor.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease mini bundt cake pans.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar together.
- Add buttermilk, egg, lemon zest, and lemon juice to the butter mixture.
- Combine wet and dry ingredients until just mixed.
- Pour batter into prepared pans.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cakes cool before removing from pans.
Notes
- Store cakes in an airtight container.
- Serve with a dusting of powdered sugar.
- You can add a lemon glaze if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 mini bundt cake
- Calories: 150
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 6g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 22g
- La fibre: 0g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: mini lemon bundt cakes recipe
