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Double Lemon Mini Bundt Cakes Recipe

Mini Double Lemon Bundt Cakes Recipe
When I think of summer flavors, lemon is one of the most prominent flavors to pop in my mind. This recipe for mini Lemon bundt cakes is not only adorable, but packed with lemon flavor. It really punches you in the mouth.It makes you pucker slightly, but in the best way possible. I created this to shame all other lemon cake recipes into submission. I wanted LEMON! Not a hint of lemon, but full throttle lemon flavor. The lemon cake is brushed with a vanilla simple syrup for a super moist crumb, and then it is glazed with a vanilla lemon glaze.You can adorn the minis with chopped dried cherries or cranberries, maybe even some candied lemon peel. This recipe make twelve mini bundt cakes, but also works just as well in 1 full-sized bundt pan.  Alternatively you can top these with a scoop of my Honey Blueberry Basil Ice Cream for a real show-stopper!

double lemon mini bundt cakes recipe pound cake

Double Lemon Mini Bundt Cakes Recipe

  • 1 cup (2 sticks) unsalted butter, at room temp.
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup grated lemon zest (approx 7 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2  teaspoons salt
  • 1 cup fresh squeezed lemon juice
  • 3/4 cup milk
  • 1 1/2 teaspoons pure vanilla extract

For the vanilla Simple syrup:

  • 3/4 cup sugar
  • 1/2 cup water
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 2 cups confectioners’ sugar, sifted
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon milk


  1. Preheat the oven to 350 degrees F. Grease and flour 2 (6 count) mini bundt pans, or one 9 inch bundt pan. Be sure to grease the crevices of the bundt pan very well, to aid in easy cake removal.
  2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed, until light and fluffy, about 4 minutes.
  3. With the mixer on medium speed, add the eggs, one at a time. After eggs are incorporated add in the lemon zest.
  4. Sift together the flour, baking soda, baking powder, and salt in a bowl. In another bowl or liquid measuring cup, combine the lemon juice, milk, and vanilla.
  5. Add the flour and milk mixtures alternately to the batter bowl, beginning and ending with the flour.
  6. Divide the batter evenly between bundt pans (or put all in single bundt pan) , smooth the top(s), and bake 35-40 minutes for mini bundt cakes, or 45 mim  to 1 hour for full bundt cake, until a cake tester comes out clean.

For the Syrup:

  1. Combine 3/4 cup granulated sugar with 1/2 cup water in a small saucepan and cook over medium heat until the sugar comes to a boil. Remove from the heat and add the vanilla.
  2.  When the cakes are done, allow to cool for 15 minutes. Invert onto a cooling rack to remove from the pans. Set the cooling rack loaded with cake(s) over a sheet pan/cookie sheet.
  3. Brush or spoon the vanilla syrup over the cake(s). Allow the cake(s) to cool completely.

For the glaze:

  1. Combine the confectioners sugar, lemon juice, and milk in a bowl.
  2. Whisk until smooth.
  3. Pour or spoon over the tops of the cake(s) and allow the glaze to drizzle down the sides.

Optional: Top with chopped dried fruit or candied lemon peel. Also pairs well with a scoop of my Honey Blueberry Basil Ice Cream

Mini Double Lemon Bundt Cakes Recipe

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Written by

I'm Nicole. Ceo, Pastry Chef, and Photographer for I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

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6 thoughts on “Double Lemon Mini Bundt Cakes Recipe”

  1. You are so interesting! I don’t suppose I’ve truly read through something like this before.
    So wonderful to find another person with some genuine thoughts
    on this issue. Really.. thanks for starting this up. This site is something that’s needed on the internet, someone with a bit of originality!

  2. Just made these… Except I used grapefruit because I refuse to spend $2 on 5 small lemons. The texture and moistness of the cake are to die for. Hopefully I can make these again when the price of lemons goes back down

    1. Oooh, I bet it was great with grapefruit too. Nice Twist! Glad you loved the recipe. I’ll have more fun summer recipes this week, and I hope you can stop by. Thank you so much for trying out the recipe, and commenting! :)

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