Lemon Mini Bundt Cakes
Lemon cake mix, lemon pudding mix, sour cream and lemon zest combine to make the best mini bundt cakes ever!
Servings: 16 people
Ingredients
Mini Bundt Cakes
- 1 15.25 oz lemon cake mix
- 1 3.4 oz instant lemon pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest (or zest of 1 lemon), optional
- 1/4 cup fresh lemon juice*
- 1/4 cup water
Frosting
- 1 8 oz package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 3-4 cups powdered sugar
Instructions
Mini Bundt Cakes
- Preheat the oven to 350°. Spray bundt pan with nonstick spray.
- Using mixer, beat the cake mix, pudding mix, sour cream, eggs, oil, lemon zest, lemon juice and water for 2 minutes.
- Pour batter into large (or 1 gallon) zip lock bag. Cut off one corner of the bag, and pipe the batter into prepared bundt pan, filling about 2/3 full. This will make about 16 mini-cakes.
- Bake 18-22 minutes, until inserted toothpick comes out clean.
- Cool about 10 minutes in the pans, then twist each cake gently to remove from the pan and transfer to a cooling rack. If necessary, gently use a small spoon to lift the cakes out.
- If not serving or frosting right away, cover with plastic wrap and refrigerate overnight.
- Note: A regular bundt cake pan can also be used with this recipe. After mixing the cake batter, pour it directly into the prepared bundt pan and bake for about 45-50 minutes.
Frosting
- Cream cream cheese and butter together until smooth and creamy.
- Mix in vanilla and then gradually add the powdered sugar. Add enough powdered sugar to get the consistency that you want, less if you want a glaze, more if you want to pipe the frosting.
- Refrigerate until ready to serve.
Notes
*Can also use refrigerated lemon juice - or citrus juice you have on hand. You could make orange or lime cakes too! Zest is optional, but does add more flavor to the cakes.