These Mini Lemon Bundt Cakes are the perfect blend of sweet and tart, making them a great dessert for Easter, Mother's Day brunch, or summer BBQ's!

Mini Lemon Bundt Cakes


  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain or vanilla yogurt (can also substitute with sour cream)
  • 1 cup sugar
  • 3 large eggs
  • 5 teaspoons grated lemon zest (add more if you desire a stronger lemon flavor)
  • ½ teaspoon vanilla extract
  • ½ cup Lemon Premium Extra Virgin Olive Oil
  • ¼ cup freshly squeezed lemon juice


  • 1 cup powdered sugar
  • 3 tablespoons freshly squeezed lemon juice


  • Preheat the oven to 350º F. Spray your mini-Bundt cake pan with cooking spray.
  • In a medium bowl, mix together the flour, baking powder, and salt.
  • In large bowl, whisk together the yogurt, the eggs, vanilla, lemon zest, and 1 cup of sugar. Stir in the lemon juice.
  • Slowly whisk the dry ingredients into the wet ingredients.
  • Then, fold the olive oil into the batter completely.
  • Evenly pour the batter into prepped mini-Bundt pan; about ¼ cup of batter per spot.
  • Bake for 20-25 minutes or until a toothpick placed in the center of the Bundt cake comes out mostly clean.
  • Let them sit in the Bundt cake pan for at least 10 minutes on the counter. Then, remove onto baking rack and allow to cool before drizzling with glaze.


  • Prepare the glaze by stirring together the powdered sugar and the lemon juice. If you want a thinner glaze, add more lemon juice.
  • Drizzle the glaze on top of the cakes after they have cooled. Top with lemon zest if desired.
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