🍋 Mini Lemon Bundt Cakes

Mini lemon Bundt cakes are the perfect sweet treat—bright, zesty, and super cute. Here’s a simple and delicious recipe to get you started!

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Ingredients:

For the cakes:

• 1 ½ cups all-purpose flour
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• ¼ tsp salt
  
• ½ cup unsalted butter, softened
  
• 1 cup granulated sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 2 tbsp lemon zest (about 2 lemons)
  
• 2 tbsp lemon juice
  
• ½ cup sour cream (or plain Greek yogurt)
  
• ¼ cup milk
  

For the lemon glaze:

• 1 cup powdered sugar
  
• 2–3 tbsp lemon juice
  
• Optional: extra zest for garnish
  

Instructions:

1. Prep your oven: Preheat to 350°F (175°C). Grease a mini Bundt pan well (butter and flour or baking spray).
   
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
   
3. Cream butter and sugar: In a separate bowl, beat butter and sugar together until light and fluffy (2–3 minutes).
   
4. Add wet ingredients: Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
   
5. Combine: Mix in sour cream and milk until smooth. Gradually add in the dry ingredients until just combined—don’t overmix!
   
6. Fill pans: Spoon the batter into the prepared mini Bundt pan, filling each cavity about ⅔ full.
   
7. Bake: Bake for 18–22 minutes, or until a toothpick comes out clean.
   
8. Cool: Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
   
9. Glaze it up: Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cakes. Sprinkle with zest if you’re feeling fancy.
   

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Try bringing mini bundt cakes on your next camping trip to Knoxville Campground!