These Mini Bundt Cakes are bursting with bright, fresh orange, lemon, and vanilla flavors. Perfect for any spring or summer party, picnic, or simple afternoon treat!
The sun is shining and it's warming up in the Portland area! The sunshine makes me crave citrus, and today's recipe is a true spring-into-summer treat!
Mini Bundt Cakes with Citrus
These cakes are full of tasty, zesty citrus flavor in every bite. And they are so moist and light! Bundt cakes are not as fluffy as classic layer cakes, but not as dense as pound cake; these are somewhere in-between.
They are perfect for brunch with a cup of tea or coffee.
How many cakes does this recipe make?
You can make this recipe as one standard size bundt cake, or you can make about 9-10 mini bundt cakes.
We prefer to make mini bundt cakes in the Wilton mini bundt cake pan. It makes six at a time. This way, if We'm serving these cakes at a party or at brunch, each person can have his or her own cake!
Bundt cake baking tips
To keep the cakes from sticking to the pan when you try to release them after baking, simply spray the inside crevices of the pan with nonstick cooking spray. We also like to quite lightly flour the inside for better release from the pan after the cakes are cooked.
Can you use any cake recipe with bundt cake pans?
Unfortunately, no. You cannot simply convert any ol' cake recipe to make a bundt cake. Sorry, friends!
Because of the shape of the pans, more of the batter comes into contact with oven temperatures. As a result, Bundt cakes are typically denser, thicker than traditional cakes. You cannot use a chiffon cake recipe in a bundt cake – you're not going to get a light, airy, fluffy chiffon cake texture from a bundt cake pan.
How long will these desserts keep?
These mini bundt cakes will keep in an airtight container at room temperature for 4-5 days. You can freeze them in an airtight freezer-friendly storage container for up to one month.
We like these sturdy sweet treats because they hold up well with a cup of coffee or Earl Grey tea. They're a nice change of pace from traditional fork-tender, fluffy birthday cakes with super sweet frosting. The glaze can be as light or as thick as you would like it to be, and you can play around with the amount of citrus you put in the glaze as well.
What wine to pair with citrus bundt cakes
Pair these delectable mini bundt cakes with Prosecco. The Italian sparkling wine's lively effervescence and citrus notes will drink beautifully with the citrus in this dessert.
More dessert recipes
If you're looking for more bundt cake recipes, try this White Chocolate Raspberry Bundt Cake or these Mini Gingerbread Bundt Cakes.
- Butterscotch Cookies
- Apple Pie Bars
- Giant Chocolate Chip M&M Cookies
- Chewy Chocolate Fudge Cookies
- Soft Lemon Sugar Cookies with Orange and Lime
Mini Bundt Cakes with Citrus
By Marlynn Schotland Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 6 mini cakes These mini citrus bundt cakes have bright orange and lemon zest in every bite!Equipment
- Mini Bundt Cake Pan
Ingredients
- nonstick cooking spray
- cake flour, simply enough to dust the inside of your greased cake pan
- 1 cup unsalted butter, at room temperature
- 1 1/4 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp orange zest
- 2 tbsp lemon zest
- 1/4 cup orange juice
- 3 cups cake flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup whole milk OR non-dairy buttermilk, see notes for how to make non-dairy buttermilk
Glaze
- 1 1/2 cups powdered sugar, more as needed for your preferred thickness of glaze
- 1 tsp orange juice
- 1/2 tsp lemon juice
Instructions
- Preheat oven to 350 degrees F. Spray the inside of a bundt cake pan or mini bundt cake pan with nonstick spray. Lightly flour the greased pan, gently shaking and tapping the pan around to distribute the flour as evenly as you can around the inside of the cake pan(s). Gently tap out excess flour over a sink.
- Using a stand mixer or hand mixer, cream the butter on medium to high speed until smooth and creamy. Add sugar, then beat on high for 1-2 minutes, simply until the sugar is nicely blended into the butter.
- Add eggs and vanilla, then beat on medium-high until ingredients are well combined. Use a rubber spatula to scrap down the sides and bottom of the bowl as needed.
- Beat in the orange zest, lemon zest, and orange juice until combined. Turn off the mixer.
- In a large bowl, combine cake flour, salt, baking soda and baking powder.
- With the mixer on low, slowly add alternating batches of the dry flour mixture and the whole milk (or non-dairy buttermilk) until the dough is formed and all ingredients are incorporated. Batter will be thick; be careful not to over-mix it!
- Spoon batter into the bundt pan (or mini bundt pan). If using a mini bundt pan, leave about 3/4 inch of space at the top for the dough to rise. You will also have enough batter for about 9-10 mini bundt cakes, so you'll be baking these in two batches.
- Bake for 40-50 minutes, or when an inserted toothpick into the cake comes out clean. Remove from the oven and allow to cool slightly at room temperature, about 10 minutes, before gently tapping out of the pan and adding the glaze.
Make the Glaze
- In a large bowl, whisk together the powdered sugar, orange juice, and lemon juice until you get your desired consistency.
- Drizzle glaze immediately over slightly cooled cake(s). Slice, serve, enjoy!
Notes
To make a non-dairy buttermilk: add 1 tsp of lemon juice to 3/4 cup almond milk. Allow to sit at room temperature for 5 minutes. Stir, and use as the buttermilk. Glaze tips: We like a slightly thicker glaze, so We'll sometimes add more powdered sugar. But if you like a thinner glaze, add 1 tsp of orange juice until you get your desired consistency. Storage: these mini bundt cakes will keep in an airtight container at room temperature for 4-5 days. You can freeze them in an airtight freezer-friendly storage container for up to one month.Nutrition
Calories: 844 kcal, Carbohydrates: 121 g, Protein: 13 g, Fat: 36 g, Saturated Fat: 21 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 194 mg, Sodium: 380 mg, Potassium: 191 mg, Fiber: 2 g, Sugar: 74 g, Vitamin A: 1187 IU, Vitamin C: 11 mg, Calcium: 100 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
