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 mins
Cook Time18 minutes mins
Total Time43 minutes mins
Servings: 12 cakes
Calories: 412kcal
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
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.
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.
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