Mini Lemon Bundt Cakes

Name: Mini Lemon Bundt Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 55 grams unsalted butter; 50 grams granulated sugar; 25 grams Greek yogurt; 1 lemon (zest and juice); 1 medium egg; 1/2 tsp baking powder (or slightly more); pinch of salt; 65 grams all-purpose flour

Posted: June 12, 2026

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Wonderfully moist and full of flavor, these mini lemon bundt cakes are incredibly delicious and so easy to make. I baked them using mini bundt pans which makes these lemon cakes instantly cute, but you can also bake this recipe in a regular bundt pan. In that case, use the ingredients from the recipe card, but multiply by four. That should give you the needed quantities.

Small but Mighty

This easy mini lemon bundt cake recipe gives you a perfectly moist texture every time

With bright and fresh lemon flavors
They bake super quick due to the shorter baking time
Perfect size for any gathering as they are delicious with coffee, as a dessert or for a brunch table
Make endless varieties with different shapes. Keep in mind that a bigger tin will need longer baking times

Recipe Ingredients

Apart from the below ingredients, you will need a mini bundt cake pan or quadruple the quantities for a larger bundt pan. Always make sure to double-check the exact quantities and ingredients in the recipe card below

butter – always go for the unsalted butter so you can control the total salt amount in these mini cakes
sugar – I use regular white sugar for making these. You can also go for brown sugar but keep in mind that will have an effect on the end result
Greek yogurt – the combination of butter and Greek yogurt provides a deliciously soft and moist texture without feeling heavy
lemon – to get that delicious lemon flavor you need fresh lemon juice and lemon zest from 1/4 of a lemon. You can also add a lemon glaze for an extra lemon effect
egg – I used one medium egg in this recipe
baking powder – you will need about half a teaspoon but it’s ok to use a little bit more
all-purpose flour

How To Make Mini Lemon Bundt Cakes

The first step in making these lemon mini bundt cakes is to prepare the bundt tin. Make sure to grease them well and lightly dust with flour. Tap out any excess flour you might have. Set aside while you prepare the batter.

Cream the butter and the sugar together until light and fluffy. I use a food processor with a paddle attachment for doing this. Once creamy I add the Greek yogurt, lemon zest and juice and mix it until smooth.

Next you add the egg. Mix it in and add the dry ingredients (baking powder, salt and flour). Don’t overmix in this step. Once they are combined, stop mixing.

Divide the batter over the tin and smooth the tops with a rubber spatula.

Bake the little cakes for about 15 minutes at 350˚F/180˚C (conventional oven). Make sure to double check if they are cooked through with a wooden skewer. Remove them from the pan immediately and let them cool on a wire rack.

Storing Mini Lemon Bundt Cakes

These deliciously moist cakes keep outside of the fridge for about a week if properly placed in an airtight container. Don’t store them in the fridge as that will dry out the cakes.

Can I freeze mini lemon cakes?

Absolutely. These delicious cakes freeze well if you wrap them properly in freezer bags or plastic wrap.

More Bundt Cake Recipes

I love the shape of a pretty bundt pan and so you will find a selection of bundt cake recipes on the site. A few favorites:

Do I need a mini bundt pan for this recipe?

Yes, this recipe is specifically developed for a mini bundt pan. I used a 6-pcs mini bundt pan. If you want to use a different pan size, you’ll need to adjust the baking time and quantities accordingly.

Why should I flour the bundt pan after greasing it?

Dusting the greased pan with flour helps the cakes release more easily and keeps the beautiful bundt shape intact. Make sure to double check all my tips on baking the perfect bundt cake.

Can I add a glaze or frosting?

Definitely! A simple lemon glaze, cream cheese frosting, or mascarpone cream tastes delicious with these mini lemon bundt cakes.

How do I know when the cakes are done baking?

The cakes should look lightly golden and spring back when gently pressed. You can also insert a toothpick into the center – if it comes out clean, they’re ready.

Can I make these cakes in a regular-sized bundt pan?

Yes, but you’ll need to increase the ingredient amounts and adjust the baking time. A larger bundt cake will take considerably longer to bake than the mini versions.

What other flavors work well in this recipe?

This recipe is very versatile. White chocolate, raspberries, blueberries, poppy seeds, pistachios, or even a little vanilla extract all work beautifully with the lemon flavor.

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