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Mini citrus bundt cakes with sweet lemon glaze and lemon zest.

Mini Citrus Bundt Cakes with Sweet Lemon Glaze

Teri & Jenny
5 from 3 votes
Prep Time 30 mins
Cook Time 25 mins
Servings 8
Calories 589 kcal


bundt cakes

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 ⅔ cups sugar
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated grapefruit zest
  • 1 teaspoon grated lime zest


  • 1 cup powdered sugar
  • juice of 1 lemon
  • 1 to 3 teaspoons milk, as needed for consistency


  • lemon zest
  • edible flowers, optional


  • Preheat oven to 350˚F.
  • Lightly spray a mini bundt pan with cooking spray and set aside.
  • Place flour, baking powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
  • In another mixing bowl beat together butter and sugar until light and fluffy.
  • Add the eggs, one at a time, and continue to beat together. Stir in vanilla.
  • Add dry mixture to the wet mixture, alternating in thirds with the buttermilk. Stir until completely mixed together.
  • Fold in the citrus zest until just combined.
  • Divide batter into the mini bundt molds, filling each about 2/3 full.
  • Bake the cakes in the oven for 18 to 22 minutes or until a toothpick comes out clean when inserted into the center of each cake.
  • Allow cakes to cool for 10 minutes, remove them from their molds and continue to cool completely.
  • Glaze: Whisk powdered sugar and lemon juice together until a smooth glaze forms. Add milk, as needed, to thin glaze.
  • To assemble: Pour glaze over each cake until well coated. Top with fresh lemon zest and edible flowers, if using. Serve.


Calories: 589kcalCarbohydrates: 95gProtein: 8gFat: 20gSaturated Fat: 12gCholesterol: 110mgSodium: 597mgPotassium: 119mgFiber: 1gSugar: 58gVitamin A: 670IUVitamin C: 1mgCalcium: 115mgIron: 3mg
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