After making the pumpkin spice and the chocolate bourbon mini bundts, I thought I’d try my hand at a ‘lemon mini bundt cake‘ version. This recipe is the result, topped with lemon cream cheese frosting. If you love lemon, you’ll love it!
Skip to Print Recipe ◄
First, You Need Pan Release.DIY Cake Pan Release Even though these bundtlette cake pans are non-stick, I want to be sure they will come out perfectly. For easy cake removal, use this Cake Pan Release, which I found on If You Give A Blonde A Kitchen. Haley’s recipe makes 2 – cups. I made a smaller quantity, which you can find just below. This ‘cake pan release‘ is incredibly easy to make and it works perfectly! You simply beat equal parts of flour, shortening, and vegetable oil together until smooth and brush into the wells of the mini bundt cake pans. You can use this on regular cake pans, too. Store the leftover paste in an airtight glass container for up to three months. No refrigeration is needed since there is no dairy in the recipe.
DIY Cake Pan Release
Even though these bundtlette cake pans are non-stick, I want to be sure they will come out perfectly. For easy cake removal, use this Cake Pan Release, which I found on Cake Pan Release Ingredients
- 1/4 cup flour
- 1/4 cup shortening
- 1/4 cup vegetable oil
After making this a couple of times, I found that it works best to mash the flour into the shortening and then, stir in the vegetable oil. You can see the recipe is merely equal parts of flour, shortening, and vegetable oil.
Don’t want to make and store the cake pan release? Just add 1 Tablespoon of each, flour, shortening, and oil, and it is a perfect amount to brush into the wells of the pans for this recipe.
Lemon Mini Bundt Cakes
- 1 – 15.25 oz. Lemon Cake Mix
- 1 – 3.4 oz. pkg Lemon Instant Pudding
- 1 – 1/4 cup Sour Cream
- 4 Large Eggs
- Juice from 1 lemon plus Water to make 1/2 cup liquid
- 1/3 cup Vegetable Oil
- Zest from 1 lemon
Lemon Mini Bundt Batter DIRECTIONS:
Preheat oven to 325°.
First, pour the cake mix and instant pudding into a large mixing bowl. (It’s a good idea to mix these together before adding the other ingredients.)
(We are an Amazon affiliate and may receive a small percentage of any sales through the links on this post at no cost to you. Thanks for supporting this website! Your support makes awesome posts like this possible!)
Then, measure the remaining ingredients and pour or spoon into prep bowls
. I love these prep bowls. You can make sure you don’t forget any ingredients by utilizing these.
Then, pour or spoon all of the remaining ingredients, *except for the lemon zest, on top of the cake mix – pudding mixture in the bowl.
*Tip – The lemon zest will cling to the beaters if you add it now. It’s best to add it and fold it in after mixing the other ingredients.
Next, mix the ingredients together with an electric mixer for 2 minutes. Then, scrape down the side of the bowl and scrape from the bottom to the top of the batter, making sure all the dry ingredients are combined.
Fill The Wells With Lemon Mini Bundt Batter and Bake
Finally, spoon the batter equally into each of the 9 bundt cake wells. Fill the wells up to about 1/2″ from the top of the wells, or up to 3/4 of the well. Don’t fill it up any more than 3/4 full or it might run over the edges when the batter expands during baking. ( I’ve found the easiest way to do this is to spoon about 3 heaping Tablespoons of batter into each well. Then, divide the remaining batter.)
This makes 9 mini lemon bundt cakes. Bake for 18 – 22 minutes depending on your oven. Check the center with a toothpick. Take out of the oven immediately when a toothpick comes out clean. Set pans on a rack to cool for 10 – 15 minutes.
As a result of using the cake pan release, you can see that the little cakes pull away from the edges and come out of the pan perfectly. Tip the pan and carefully remove each cake from the pan and allow them to cool on a wire rack. Then, make the Lemon Cream Cheese Frosting.
Don’t these mini bundts look amazing? How to get your own little plastic containers ◄ here.
Lemon Cream Cheese Frosting
- 1- 8-ounce stick butter – room temperature
- 1 – 8-ounce packages cream cheese – room temperature
- 2-1/4 – cups powdered sugar
- 1 Tablespoon heavy cream
- Zest from 1 lemon
First, whip the butter in a bowl with an electric mixer on medium-high speed until nearly white and very fluffy. Frequently, scrape down the sides of the bowl.
Add the block of cream cheese and beat until smooth.
Top with powdered sugar and cream. Beat until smooth and soft peaks form. Scrape the bowl frequently while beating. Stir in the lemon zest. Pipe onto mini bundtlettes.
*This is a soft frosting and is perfect for piping on these mini bundts. If you want a stiffer frosting, add an additional 1 to 1-3/4 cups of powdered sugar.
What could be better than blueberry sauce to top these off? This simple sauce can be whipped up in no time.
Blueberry Sauce
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1-1/2 Tablespoons of fresh lemon juice
Pour two cups of fresh or frozen blueberries and 1/4 cup of sugar into a saucepan. Over medium heat, stir and cook the blueberries until the liquid just comes to a boil. Mix the cornstarch with the lemon juice and stir the mixture into the blueberries. Continue stirring until the sauce thickens. Cool.
Individual Plastic Containers For Your Chocolate Bourbon Mini Bundt Cakes (We are an Amazon affiliate and may receive a small percentage of any sales through the links on this page at no cost to you. Thanks for supporting this website!) Have you seen these cute little individual plastic containers
? Isn’t this the best idea for transporting these small desserts? Well, searching on Amazon, I found some of these containers! There are 50 to a pack and a roll of tape is included to ensure the lid stays shut. (Although one of the reviews on this product complained about the two tabs to secure the container, I did not have any issues.) These make it so easy to package these up to send home with the kids!
? Isn’t this the best idea for transporting these small desserts? Well, searching on Amazon, I found some of these containers! There are 50 to a pack and a roll of tape is included to ensure the lid stays shut. (Although one of the reviews on this product complained about the two tabs to secure the container, I did not have any issues.) These make it so easy to package these up to send home with the kids!
Individual Mini Bundt Containers
It just so happens I have 2 Nordic Ware 
. The ones I have are several years old and dark metal. If you buy the shiny ones, you will want to bake these at 350° instead of 325°.
Be Social!
Yes, come join 36 k + followers on our Pinterest Boards, where we pin our favorite creative ideas and share ours!
Follow me on Instagram, Pinterest, and Facebook so you won’t miss anything! I would love for you to share this post with your friends! They need great ideas, too! Pin it! It only takes a second! #lemonminibundt #minibundtlettes #lemon #bundt
List of Link Parties Where I Visit and Share Posts
- Beautifully Made Link Party 70 for Crafts Home Decor and DIY Projects!
- Wonderful Wednesday
- Friendship Friday – Create With Joy
- Friday Features Linky Party
- Grammy’s Grid – Unlimited Monthly Linkup Party
- Home Matters Linky Party
- Saturday Shuffle at Strawberry Butterscotch
- Interior Frugalista
- My Hubbard Home
How To Easily Make Amazing Lemon Mini Bundt Cakes
Ingredients
- Lemon Mini Bundt Cakes
- 1 – 15.25 oz. Lemon Cake Mix
- 1 – 3.4 oz. pkg Lemon Instant Pudding
- 1 – 1/4 cup Sour Cream
- 4 Large Eggs
- Juice from 1 lemon plus Water to make 1/2 cup liquid
- 1/3 cup Vegetable Oil
- Zest from 1 lemon
- Lemon Cream Cheese Frosting
- 1- 8-ounce stick butter – room temperature
- 1 – 8-ounce packages cream cheese – room temperature
- 2-1/4 – cups powdered sugar
- 1 Tablespoon heavy cream
- Zest from 1 lemon
- Blueberry Sauce
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1-1/2 Tablespoons of fresh lemon juice
Instructions
Lemon Mini Bundt Batter DIRECTIONS:
Preheat oven to 325°.
First, pour the cake mix and instant pudding into a large mixing bowl. (It’s a good idea to mix these together before adding the other ingredients.)
Then, measure the remaining ingredients and pour or spoon into prep bowls. I love these prep bowls. You can make sure you don’t forget any ingredients by utilizing these.
Add remaining ingredients.
Then, pour or spoon all of the remaining ingredients, *except for the lemon zest, on top of the cake mix – pudding mixture in the bowl.
*Tip – The lemon zest will cling to the beaters if you add it now. It’s best to add it and fold it in after mixing the other ingredients.
Mix the ingredients together with an electric mixer.
Next, mix the ingredients together with an electric mixer for 2 minutes. Then, scrape down the side of the bowl and scrape from the bottom to the top of the batter, making sure all the dry ingredients are combined.
Fill 9 of the bundt wells.
Fill The Wells With Lemon Mini Bundt Batter and Bake
Finally, spoon the batter equally into each of the 9 bundt cake wells. Fill the wells up to about 1/2″ from the top of the wells, or up to 3/4 of the well. Don’t fill it up any more than 3/4 full or it might run over the edges when the batter expands during baking. ( I’ve found the easiest way to do this is to spoon about 3 heaping Tablespoons of batter into each well. Then, divide the remaining batter.)
Allow the cakes to cool.
This makes 9 mini lemon bundt cakes. Bake for 18 – 22 minutes depending on your oven. Check the center with a toothpick. Take out of the oven immediately when a toothpick comes out clean. Set pans on a rack to cool for 10 – 15 minutes.
As a result of using the cake pan release, you can see that the little cakes pull away from the edges and come out of the pan perfectly. Tip the pan and carefully remove each cake from the pan and allow to cool on a wire rack.
Directions for Lemon Cream Cheese Frosting
First, whip the butter in a bowl with an electric mixer on medium-high speed until nearly white and very fluffy. Frequently, scrape down the sides of the bowl.
Add the cream cheese, beat, then, add powdered sugar.
Add the block of cream cheese and beat until smooth.
Top with powdered sugar and cream. Beat until smooth and soft peaks form. Scrape the bowl frequently while beating. Stir in the lemon zest. Pipe onto mini bundtlettes.
Beat until soft peaks form.
*This is a soft frosting and is perfect for piping on these mini bundts. If you want a stiffer frosting, add an additional 1 to 1-3/4 cups of powdered sugar.
What could be better than blueberry sauce to top these off? This simple sauce can be whipped up in no time.
Directions for Blueberry Sauce
Pour two cups of fresh or frozen blueberries and 1/4 cup of sugar into a saucepan. Over medium heat, stir and cook the blueberries until the liquid just comes to a boil. Mix the cornstarch with the lemon juice and stir the mixture into the blueberries. Continue stirring until the sauce thickens. Cool.
