Furthermore, the citrusy drizzle of lemon glaze, in the end, elevates the overall flavor to make it a blissful treat.
These Mini Lemon Bundt Cakes are easy to make, and just when you want something quick and scrumptious to accompany your hot cup of evening tea, then these cuties perfectly fit the bill. This is my go-to sweet because they are so easy to make, and the shape of these mini bundtlettes is sure to win you over!
Comes together with minimal effort Is intensely packed with lemon flavor Lusciously moist Delightful to bake, and Incredibly flavorful
Bake these adorable bundtlettes for a special event or a get-together or add it to your potluck or summer party- everyone will love you for the wonderful treat!
Any regular cake, with any flavor, can be turned into a bundt cake, the only difference being the shape of the pan that it is baked in. I was shopping at my local craft store the other day, and I spotted this mini bundt cake pan in the baking aisle. I found it very cute. I mean, who could resist an adorable mini bundt pan that bakes such elegant and pretty bundtlettes, and this is how these cuties came into existence.
Baking Powder — This is an essential leavening agent that is used for lifting the cake batter. It makes the cake light and airy. Butter — Softened butter mixes well with sugar and is added to the batter for lending creaminess to the cake. Avoid using the hardened butter as it will not give the desired results. Oil — Oil is a must-have for the cake, as it keeps the cake moist and prevents it from drying out. Sugar — Regular granulated sugar is all you need to sweeten these mini lemon bundt cakes. Salt — It enhances the overall flavor of the cake. Eggs — Eggs are used to bind, lift and moisten the cake. They also add a unique flavor that’s so much loved. Cream Cheese — It adds a depth of flavor and extra softness to the cake. It is a secret weapon to the best lemon bundt cakes ever. Yogurt — It lends creaminess to the cake. I am using Greek yogurt for its richness. Milk — Milk is added to the batter for an improved texture. It also lends moisture and tenderness to the cake. Grated lemon zest — This is an absolute must-have for our citrusy mini lemon cakes for brightening up the flavor. Adding this should not be skipped. Vanilla essence — This is added to enhance the flavor. Powdered Sugar + Lemon Juice — When combined together, it creates a glaze for our freshly prepared bundtlettes. Water — It adds moisture to the batter. Mix the dry ingredients — In a mixing bowl, sieve together the flour, salt, and baking powder. Mix the wet ingredients — Using a stand mixer, cream sugar and butter well blended. Add cream cheese, eggs, oil, vanilla, yogurt, lemon zest, and lemon zest until everything is well incorporated. Now, add the dry ingredients to the bowl of wet ingredients and milk and water, and mix until everything is combined. Do not over-mix the batter.
While the mini bundt cakes are cooling, let’s prepare the glaze for a slight extra taste and sweetness. Make the glaze — Mix the powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until it thickens. Let the mini cakes cool completely before drizzling the lemon glaze over them. Finally, dress the glazed mini lemon cakes with the freshly-grated lemon zest, slice, and enjoy!
Bundt pan — Use a good bundt pan for easy slide out. An anodized aluminum Bundt pan is always a great choice for easy de-molding. Coat the pan well — Greasing the bundt pan well is the secret to an easy slide out of the cake. As the bundt pan has many grooves and edges, besides the inner tube which may hold the cake, make sure to grease these areas abundantly for an effortless slide-out of the cake. You can use a pastry brush or even a baking spray to grease the pan efficiently. Cake Batter — When preparing for baking your cake, remember to fill the pan with ⅔ rd of batter, as it needs the rest of the space for rising. Loosen the edges when de-molding — This is an essential step and should be kept remembered for a clean de-molding. Run a butter knife around the sides of every groove and the middle tube as well. This step will loosen the cake from the pan and help the cake slide out easily. Lemon glaze — These bundtlettes may be served with or without lemon glaze; either way, it is just as heavenly. If you prefer, you can add a glaze on top, and as it slowly drips down the grooves of the warm cake, it lends a dramatic look that leaves you swooning over it. Drizzle with lemon glaze, and they look and taste so divinely delicious that anyone who has a bite will surely drool over it! Should you make these mini cakes, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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