These lemon mini bundt cakes 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.
How To Make Lemon Cake Batter
This lemon cake batter is based off of my lemon poppy seed cupcakes. They make such a fluffy cake!
- Mix dry ingredients- In a mixing bowl, sift the dry ingredients together.
- Beat butter and sugar- To get a fluffier crumb, the butter and sugar needs to be beaten for 3 straight minutes. This aerates the butter and give the cakes a better rise.
- Add in lemon juice and lemon zest- To get a fresh and zesty flavor, it needs the zest of 3 large lemons. Then, for the lemon juice, freshly squeezed is best!
- Add in eggs- Add the eggs in one at a time. Make sure to scrape the bowl to be certain everything is incorporated.
- Mix in dry ingredients and buttermilk- Add these both in three intervals. The fat from the buttermilk will break down the gluten strands and give the cakes a fluffier texture.
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.
What Type Of Pan To Use
The mini bundt pan I used, was this one. You can use any mini bundt pan.
To easily remove the cakes, spray the pan with baking non-stick spray. Spray the pan very well!
Once the cakes are done baking, let them sit in the pan for 10 minutes. They will slowly pull away from the sides of the pan. Then, transfer to a cooling rack. The mini bundt cakes should slide right out.
Blackberry Cream Cheese Icing
Start by pureeing blackberries until smooth. Since we want a seedless icing, use a mesh sifter to separate seeds from juice. Then, pour the juice into a saucepan. Cook the blackberry puree until it darkens it color. This amplifies the blackberry flavor.
Next, use a hand mixer to beat cream cheese on high until smooth. It needs to be very smooth before adding powdered sugar. To prevent a gritty icing, make sure to sift the powdered sugar before hand.
Mix in the powdered sugar, it will first be very thick, but keep mixing. Then, add in the milk and blackberry puree. Stir until smooth. The consistency should be thin enough to slide down the cakes, but thick enough so the color pops. If it is too thin, the icing will look translucent once it dries.
Pour the icing over the cakes. I used a spoon to guide the icing down the cakes. To prevent a mess, place lemon mini bundt cakes on a wire rack with a cookie sheet underneath before pouring on the glaze.
How To Store The Cakes
These lemon mini bundt cakes need to be stored in the fridge in an airtight container. Since they are topped with cream cheese icing, they need to be chilled. They will last up to 5 days in the fridge.
Other Cake Recipes To Try
Lemon Mini Bundt Cakes
- 3 1/4 cups All-purpose flour
- 1 TBSP Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 1 1/2 cup White granulated sugar
- Zest of 3 lemons
- 6 TBSP Freshly squeezed lemon juice 2 large lemon
- 1/2 cup Sour cream room temperature
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 1 1/2 cup Blackberries 1 container. Washed.
Blackberry Cream Cheese Glaze
- 2 oz Cream cheese room temperature
- 1 1/4 cup Powdered sugar sifted
- 3 TBSP Blackberry seedless puree
- 1-3 TBSP 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 1/3 of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in the next 1/3 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 3/4 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 TBSP of milk. If too thin, add an extra 1/8 cup of powdered sugar.
- Pour glaze over cakes and serve.