These mini lemon bundt cake are fresh and zesty lemon cake baked in a mini bundt pan. They are topped with blackberry cream cheese icing and extra lemon zest. These are perfect for any spring event.
These mini lemon bundt cake are perfect to make during the spring or summer! They use a mini bundt pan to create these cute little cakes. They are full of fresh lemon flavor.
The best part about these cakes is the homemade glaze. The glaze is a blackberry cream cheese icing. It goes so well with the lemon cake!
Why This Recipe Works
- Mini bundt cakes- These little cakes are so cute baked in mini bundt pans! This is the one I used.
- Lemon cakes- The lemon cake it is super fluffy and moist. It is full of tons of fresh lemon.
- Blackberry glaze- The glaze gives the cake a big pop of color and full of fresh fruit flavor.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull this out 2 hours before baking so it is room temperature.
- Lemon- Use a zester and a juicer for the lemon zest and lemon juice.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before baking.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
- Blackberries- You can use fresh or frozen blackberries. If you are using frozen, it needs to thaw first.
- Cream cheese- Use full cream cheese. Pull this out 2 hours before baking.
- Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty icing.
- Milk- Use any milk you would like.
Buttermilk- If you can't find buttermilk at your grocery store, you can easily substitute. Use 1 cup of whole milk and 1TBSP of lemon juice. Let it sit for 10 minutes before baking with it.
Sour cream- You can also use plain greek yogurt.
Berries- You can also use blueberries or strawberries.
Step By Step Instructions
Here is how to make and bake these mini bundt cakes. This recipe makes 12 mini bundt cakes. You can either reuse the 6 bundt cake pan or use 2 pans. This recipe also use a stand mixer with a paddle attachment or a hand mixer (electric mixer).
STEP 1: Mix the dry ingredients. In the medium bowl, mix the all-purpose flour, baking powder, and salt. Also, prepare the lemon zest and lemon juice by using the zester and juicer.
STEP 2: Beat the butter and sugar. Beat this on high speed for 3 minutes in a large bowl. Then, add the wet ingredients, sour cream, lemon zest, fresh lemon juice, and eggs. Add these in on medium speed.
Make sure to scrape the sides of the bowl with a rubber spatula.
STEP 3: Add flour mixture and buttermilk. Alternate between these two and mix on low speed until just combined.
STEP 4: Fill bundt pan. Pour the batter into the pan and fill it ¾ths full.
STEP 5: Bake. Bake the cakes for 16-20 minutes. Make sure to cool these completely on a cooling rack.
STEP 6: Blackberry puree. Using a food processor, blend the blackberries into a puree. Pour the puree into a mesh strainer and toss the seeds.
STEP 7: Blackberry glaze. Beat the cream cheese, powdered sugar, blackberry glaze, and milk in a small bowl. Then, pour the glaze over the top of the cakes.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
- To easily remove the cake out of the pan, spray the bundt pan with baking nonstick spray. Spray it really well. Then, once the cake is done baking, it needs to sit in the hot pan for 10 minutes. This allows the cake to come away from the sides. Then, you will be able to flip it onto a wire rack.
- When you pour the glaze onto the cake, keep the wire rack on top of a cookie sheet. The cookie sheet will collect any of the glaze that pools.
Yes it can! Half the recipe to make 12 cupcakes. Bake for 16-18 minutes.
You can make this into a 9X13-inch baking pan, three 8-inch baking pans, two 9-inch baking pans. You can also use 10-cup or 12-cup bundt pan. Divide the recipe in half to make three 6-inch baking pans, 8X8-inch baking pan, and 9X9-inch baking pan.
Once the cakes have been cooled, wrap them in plastic wrap and freeze up to 30 days. Let them thaw for 1-2 hours before pouring the glaze on top.
Storing and Freezing
Store these Mini lemon bundt cake in an airtight container in the fridge up to 5 days. Pull these out 1-2 hours before eating.
Freeze the decorated cake in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before serving.
Other Bundt Cake Recipes To Try
Lemon Mini Bundt Cakes
- 3 ¼ cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 ½ cup White granulated sugar
- Zest of 3 lemons
- 6 tablespoon Freshly squeezed lemon juice 2 large lemon
- ½ cup Sour cream room temperature
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 1 ½ cup Blackberries 1 container. Washed.
Blackberry Cream Cheese Glaze
- 2 oz Cream cheese room temperature
- 1 ¼ cup Powdered sugar sifted
- 3 tablespoon Blackberry seedless puree
- 1-3 tablespoon Milk
- Preheat oven to 350°F. Spray a mini bundt pan with baking non-stick spray. Spray the pan well.
- In a mixing bowl, sift the flour, baking powder, and salt. Set aside. Use a mixer to beat the butter and sugar for 3 minutes on medium-high. Add in lemon zest, lemon juice, and sour cream. Mix until combined. Scrape the bowl.
- Add in the eggs one at time and mix on low. Add in ⅓ of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in the next ⅓ of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients.
- Scrape the bowl and mix for another 10 seconds. Fill each mini bundt ¾ full. Bake for 16-20 minutes. The cakes are done baking when a toothpick inserted comes out clean.
- Let the cakes sit in the pan for 10 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.
- Blend the blackberries in a blender until pureed. Run the puree through a mesh sifter to separate the juice and seeds. Toss the seeds.
- Pour blackberry puree into a saucepan. Heat over medium-low heat for 3-5 minutes. Heat until the blackberry puree turns a dark shade. Take off heat and let cool completely.
Blackberry Cream Cheese Glaze
- Use a hand mixer to beat the room temperature cream cheese for 1 minutes on high. Add in sifted powdered sugar. Mix on low until combined. Switch to high until smooth.
- Add in blackberry puree and milk. Mix on high until smooth. It should be a pourable consistency. If too thick, add an extra tablespoon of milk. If too thin, add an extra ⅛ cup of powdered sugar.
- Pour glaze over cakes and serve.