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Mini Lemon Sugar Bundt Cakes

Delightfully light and fluffy mini cakes bursting with zesty lemon flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup buttermilk Can substitute with regular milk mixed with lemon juice.
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease the mini Bundt pan with butter or cooking spray.
  2. In a mixing bowl, combine softened butter and granulated sugar. Beat until light and fluffy.
  3. Beat in the egg, then add buttermilk, lemon zest, and lemon juice. Mix until well blended.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Spoon the batter into the prepared mini Bundt pan, filling each mold about 3/4 full.
Baking
  1. Place the pan in the preheated oven and bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container at room temperature for 3-4 days or freeze for 2-3 months. Thaw at room temperature or microwave briefly to refresh texture.