Lemon Mini Bundt Cakes with Blackberry Glaze
Moist and tender lemon mini bundt cakes with blackberry glaze, bursting with bright, citrus flavor and a sweet berry finish. These bite-sized cakes are perfect for spring events, afternoon tea parties, or a thoughtful Mother's Day dessert.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to get perfectly moist mini lemon bundt cakes or achieve the ideal glaze thickness so it doesn’t run down the sides, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter
- 1 ¼ cups (248g) granulated sugar
- ¾ cup (210g) full-fat Greek yogurt, room temperature
- Juice of 1 large lemon about ¼ cup
- 2 tablespoons lemon zest
- 3 eggs room temperature
Blackberry Glaze:
- 3 ounces (85g) fresh blackberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon water
- 3 to 4 cups (340g to 454g) powdered sugar
- 1 tablespoon heavy cream
- Lemon slices for garnish
Equipment
- fine mesh sieve Medium
Instructions
- Preheat oven to 350°F (177°C). Generously grease 2 mini bundt cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat butter and 1 ¼ cups granulated sugar on high until light and fluffy.
- Reduce speed to low and mix in yogurt, lemon juice, and lemon zest. (The batter will look loose and have a lot of liquid, so it’s important to mix on low).
- Add the eggs and continue mixing. The batter may appear curdled, but will bake into soft, moist cakes.
- Add the flour mixture and mix at low speed until just combined. Let the batter rest for 5 minutes.
- Spoon batter into the prepared pans with a cookie scoop, filling each cavity three-quarters full.
- Bake for 18-22 minutes until the mini bundt cakes are puffed up and golden around the edges.
- Cool bundt cakes in the pan for 5 minutes, then carefully invert them onto a wire rack to cool completely.
- For the glaze: combine blackberries, ¼ cup granulated sugar, and water in a small saucepan over medium-high heat.
- Bring to a boil, then reduce the heat to a simmer for 4 or 5 minutes, or until slightly thickened.
- Strain the mixture through a fine-mesh sieve, discarding the pulp.
- In a small bowl, whisk together 2 ½ cups powdered sugar, 1 tablespoon heavy cream, and 2 tablespoons of the blackberry juice until smooth and glossy. Adjust with more powdered sugar (for thicker glaze) or blackberry juice (for thinner).
Notes:
Scroll back up in the post to learn how to achieve the perfect glaze texture: thick enough to stay in place on your mini bundt cakes without running down the sides.
Two medium lemons will yield about two tablespoons of zest
Don’t over-mix the batter! Otherwise, your light and fluffy mini bundt cakes recipe will end up with a dense texture (more like that of a mini lemon pound cake).
Thoroughly grease the pans to ensure your individual bundt cakes release cleanly. Use a pastry brush to get into all the crevices of the pan.
This recipe makes 15 little bundt cakes. If you only have the one pan, bake in 2 batches.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
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