Lemon Zest Mini Bundt Cakes

Light, fluffy, and bursting with citrus sunshine—these mini bundt cakes are a refreshing twist on a classic dessert, made with real lemon juice and zest for a zippy, sweet-tart finish.

Quick Info:

• Prep Time: 15 minutes

• Bake Time: 20–22 minutes

• Total Time: ~35 minutes

• Servings: 6–8 mini bundt cakes

• Dietary Tags: Vegetarian, Light Dessert

Dry Ingredients

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Wet Ingredients

• 2 large eggs

• ½ cup plain Greek yogurt (or coconut yogurt for dairy-free)

• ⅓ cup maple syrup or honey

• ¼ cup olive oil or melted coconut oil

• Juice of 1 large lemon (about 2 tbsp)

• Zest of 2 lemons

• 1 tsp pure vanilla extract

Optional Lemon Glaze:

Mix ½ cup powdered sugar with 1–2 tbsp fresh lemon juice until smooth. Drizzle over cooled cakes for a beautiful, zesty finish.

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a mini bundt cake pan or use silicone molds.

2. In a large bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt.

3. In another bowl, mix the wet ingredients: eggs, yogurt, syrup or honey, oil, lemon juice, zest, and vanilla.

4. Combine wet and dry ingredients gently until just mixed. Don’t overmix—keep it light and fluffy!

5. Pour the batter into mini bundt molds, filling each about ⅔ full.

6. Bake for 20–22 minutes, or until a toothpick inserted comes out clean.

7. Cool in the molds for 5–10 minutes, then turn out onto a wire rack.