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One slice missing from Lemon mini bundt cakes.
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5 from 4 votes

Lemon Mini Bundt Cakes

These lemon mini bundt cakes are made using a mini bundt pan. They are moist lemon cake full of fresh lemon. Top with blackberry cream cheese glaze.
Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Servings: 12 cakes
Calories: 412kcal

Ingredients

Lemon Cake

  • 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

Blackberry Puree

  • 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

Instructions

Lemon Cake

  • 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.

Blackberry Puree

  • 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.

Notes

Flour- Spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cakes.
High altitude baking- Add an extra 1 ½ tablespoon of flour.
Pull out all dairy ingredients 2 hours before baking.

Nutrition

Calories: 412kcal | Carbohydrates: 67g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 347mg | Potassium: 119mg | Fiber: 2g | Sugar: 27g | Vitamin A: 669IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg