There is something so fun about serving treats in miniature size, and mini bundt cakes are some of my very favorite! These lemon sour cream mini cakes have a rich, lemony pound cake batter, and drizzled with cream cheese glaze, they are downright delicious. Continue reading to grab the recipe!
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As portable as a cupcake, but with an added uniqueness that makes them downright irresistible, mini bundt cakes are perfect for making and giving as gifts, serving at parties and showers, or just making to enjoy any time you like. This special bundlette cake pan makes preparing cakes like these as easy as making standard cupcakes!
Lemon Sour Cream Mini Bundt Cakes
Lemon Sour Cream Mini Bundt Cakes
Ingredients
- For the cakes:
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1/8 teaspoon salt
- 1 cup sour cream full fat recommended
- For the glaze:
- 4 ounces softened cream cheese
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 325 degrees.
- Cream butter with an electric mixture until smooth. Gradually add in the granulated sugar, beating well until mixture is light and fluffy. Add eggs, one at a time, stirring just until incorporated after each addition. Stir in the vanilla and almond extracts.
- In a large bowl, whisk together the flour and salt. Add flour mixture to butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Pour the batter into a greased and floured mini bundt pan with 8-ounce cavities, filling each cavity about 2/3 full. (The batter will yield approximately 12 mini bundt cakes). Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting the cakes onto the rack to cool completely. While cakes cool, prepare the glaze.
- Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the lemon juice in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of lemon juice, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cakes.
Notes
Helpful hint: This same recipe can also be used to bake a cake in a standard 12-cup bundt pan. Simply adjust the baking time, and you’re all set.
This cream cheese glaze recipe is the same one used in my cinnamon roll bundt cake, but instead of milk, I subbed lemon juice for a bright, fresh flavor. So yummy!
Before you go, don’t miss my great idea for how to package little bundt cakes like these to give as gifts, including a free printable gift tags!
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
Is there no lemon in the lemon pound cake batter?
There is lemon extract. Thanks for stopping in!
Made them and they were awesome! I think next time I’ll try with greek yogurt instead of sour cream. Thank you for the recipe!