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5 from 2 votes

Mini Lemon Bundt Cakes

Make these cute lemon bundt cakes from scratch and decorate them with lemon glaze topped with blueberries and raspberries for a delicious summer dessert.
Prep Time15 mins
Cook Time12 mins
Decorating Time10 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: lemon cake
Servings: 30
Calories: 188kcal


Lemon Cakes

  • 2 lemons to get 4 T lemon juice and 2 T lemon zest
  • 1 cup butter
  • 2 1/4 cup sugar
  • 3 eggs
  • 1 cup buttermilk
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Lemon Glaze

  • 1 lemon to get 2 T lemon juice and zest
  • 1 cup powdered sugar
  • 1 teaspoon butter melted
  • blueberries and raspberries


Lemon Bundt Cake Instructions

  • Preheat the oven to 325. Spray the bundt cake pans with cooking spray.
  • Zest and juice the two lemons. You should end up with 3-4 Tablespoons of lemon juice and 2 T of zest.
  • In a mixer cream the butter and sugar for about 3 minutes until they are well combined.
  • Add the eggs one at a time, beating well after each egg and scraping the mixer bowl as necessary.
  • Combine the 4 T of lemon juice and 2 T of zest with the buttermilk in a measuring cup. Set aside.
  • Put the flour in a bowl and stir in the baking soda and salt.
  • Add the flour mixture and buttermilk mixture alternately to the mixer bowl about 1/3 at a time. Mix well after each addition until all the ingredients are mixed.
  • Pour the batter into the bundt cake pan, filling each about 2/3 of the way full. Bake until the cakes are lightly browned on top and spring back when touched, about 12 minutes. 
  • Let the cakes cool in the pan for 5 minutes, then turn the pan upside down and gently shake the cakes out. Use a knife if necessary to loosen the edges of the cake.
  • Let the cakes cool completely before glazing.

Glaze for Lemon Bundt Cakes

  • Zest and juice the lemon. You should end up with about 2 Tablespoons of lemon juice and 1 Tablespoon of zest. If you get less than 2 T of lemon juice add water to make the total liquid 2 Tablespoons.
  • Mix the powdered sugar with the lemon juice, melted butter and lemon zest.
  • Mix the glaze until it is smooth and drizzle over the cakes. Top with fruit.


Nutrition facts are estimates.


Calories: 188kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 184mg | Potassium: 46mg | Sugar: 19g | Vitamin A: 4.6% | Vitamin C: 6.9% | Calcium: 1.8% | Iron: 4.1%