Sweet & Tangy Mini Lemon Bundt Cakes (with almond flour)

When the weather starts to heat up I begin to crave lemon everything. Lemonade, lemon loaves, lemon muffins, and now, mini lemon bundt cakes.

I bought these mini bundt pans a year ago and when I saw them stashed away in the back of my cabinet, I couldn’t help but wiggle them out as my brain started thinking about all the mini bundts that need to happen.

Since lemon is on my mind and mini bundts are calling me, the natural progression is me in my kitchen whipping up the sweet and tangiest lemon cakes with a sweet lemon drizzle. My mouth started watering as I typed it.

My recipe for mini bundt cakes is a must-make because I use almond flour and oat flour to make the bundts not only gluten free but the texture is both hearty and soft and fluffy.

If you’re loving lemon everything like me, you need to try my Sweet & Tangy Vegan Lemon Cheesecake, 2-Min Tangy Lemon Mug Cake, Lemon Raspberry Cake and 25-Min Lemon Blueberry Sheet Pan Pancakes (made with almond flour)!

These Mini Bundt Cakes are Perfect!

Individual Servings: Mini bundt cakes offer individual portions, making them perfect for serving at parties and gatherings where guests can grab their own dessert as opposed to cutting up a larger cake into individual slices. This ensures that each person gets a beautifully presented, personal-sized cake.

So Moist and Tender! The inclusion of butter in mini bundt cakes contributes to a tender and moist texture.

Perfectly Tanginess: Lemon juice and zest adds a mouthwatering tangy flavor to the bundts, providing a pleasant contrast to the sweetness.

Ingredients for Mini Bundt Cakes

Butter

Butter adds richness and moisture to the cakes, resulting in a tender crumb and a delicious flavor. It also helps create a soft texture. If you can’t do dairy or don’t have butter, refined coconut oil or vegan butter are great options!

Eggs

Eggs act as a binding agent, helping to hold the ingredients together. They also add structure, moisture, and richness to the cakes.

Honey

Honey provides sweetness and flavor to the cakes. It also adds moisture and helps to keep the cakes soft and moist. If you need a substitute, agave nectar or maple syrup are great options!

Lemon zest and juice

Lemon zest and juice impart a bright, citrusy flavor to the cakes, adding freshness and balance to the sweetness of the other ingredients.

Vanilla

Vanilla enhances the flavor of the cakes, complimenting the other ingredients and rounds out the overall taste.

Blanched almond flour

Almond flour adds a nutty flavor and moist texture to the cakes. It contributes to a tender crumb and helps to keep the cakes gluten-free.

Oat flour

Oat flour adds a soft and fluffy texture to the cakes.

Baking powder and Baking soda

Baking powder and baking soda are leavening agents that help the cakes rise and become light and fluffy. It reacts with the other ingredients to create air bubbles, resulting in a soft and airy texture.

Salt

Salt enhances the flavor of the cakes, balancing the sweetness and enhancing other flavors.

How to Make Mini Bundt Cakes

Preheat the oven

Ensure your oven is preheated to 350°F (175°C) and prepare your mini bundt tin by lightly greasing it. This ensures the cakes won’t stick to the tin once baked.

Combine wet ingredients

In a large mixing bowl, whisk together the softened butter, eggs, honey, freshly squeezed lemon juice, lemon zest, and vanilla extract.

Incorporate dry ingredients

Add almond flour, oat flour, baking powder, baking soda, and salt to the wet mixture. Gradually fold these dry ingredients into the wet mixture until fully combined. This ensures even distribution of leavening agents and flavors throughout the batter.

Allow the batter to rest

Let the batter sit for at least 5 minutes. During this time, the flours will absorb moisture from the wet ingredients, and the leavening agents will start to react, creating air bubbles in the batter. This resting period allows the batter to thicken and become slightly puffy.

Re-whisk the batter

Before pouring the batter into the bundt tin, give it a gentle stir to remove any large air bubbles that may have formed during the resting period. This helps ensure an even texture in the final cakes.

Fill the bundt tins

Divide the batter equally among the prepared bundt tins, filling each nearly to the top. This ensures uniformity in size and shape of the cakes.

Bake the cakes

Place the filled bundt tins in the preheated oven and bake for 27-30 minutes, or until a toothpick inserted into the center of a cake comes out clean. This indicates that the cakes are fully baked and ready to be removed from the oven.

Cool the mini bundt cakes

Allow the cakes to rest in the bundt tin for 5 minutes to set slightly before carefully turning them out onto a cooling rack. Let them cool completely before adding the glaze.

Prepare the glaze

In a separate bowl, whisk together freshly squeezed lemon juice and powdered sugar until smooth. Adjust the consistency by adding more lemon juice or a splash of milk if needed.

Glaze the mini bundt cakes

Once the cakes are completely cooled, drizzle the thick glaze over the top of each cake using a spoon or piping bag. Allow the glaze to set before serving.

Variations on Mini Bundt Cakes

Switch up the citrus. Experiment with different citrus fruits such as orange, lime, or grapefruit for a zesty twist.

Berry Bliss. Fold in fresh or frozen berries (such as blueberries, raspberries, or strawberries) into the batter for bursts of fruity goodness. A blueberry glaze can be the perfect topper.

Poppy seeds. Incorporate poppy seeds into the batter for a subtle crunch and iconic flavor combo.

Lavender love. Infuse the batter with dried culinary lavender for a floral and fragrant mini bundt cake. A lavender-infused glaze can add a touch of flowery decadence.

How to Store these Mini Bundt Cakes

For Unfrosted Bundt Cakes:

1. Cool Completely. Allow the bundt cake to cool completely before storing to prevent condensation inside the storage container.
2. Wrap in Plastic Wrap. Once cooled, tightly wrap the cakes in plastic wrap. This helps prevent the cake from drying out and preserves its freshness.
3. Place in an Airtight Container: If possible, place the wrapped cake or slices in an airtight container. This further protects the cake from exposure to air and helps maintain its moisture.
4. Store at Room Temperature or Refrigerate: Unfrosted bundt cakes can generally be stored at room temperature for 2-3 days. If you need to store them for a longer period, you can refrigerate them for up to a week.

For Frosted or Glazed Bundt Cakes:

1. Allow the Frosting/Glaze to Set: If the bundt cake has a frosting or glaze, allow it to set completely before attempting to store the cake.
2. Cover or Wrap: Cover the entire bundt cake or individual slices with plastic wrap or aluminum foil. Ensure that the wrap doesn’t stick to the frosting or glaze.
3. Refrigerate: Store frosted or glazed bundt cakes in the refrigerator. This helps maintain the freshness of the frosting and prevents it from becoming too soft or runny.
4. Bring to Room Temperature Before Serving: If you refrigerate a frosted bundt cakes, take it out and allow it to come to room temperature before serving. This ensures a better texture and flavor.

Freezing

Both frosted and unfrosted bundt cakes can be frozen for longer storage. Wrap them tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake in the refrigerator before bringing it to room temperature.