Perfect Mini Pastel Bundt Cakes with Lemon Glaze
These mini pastel bundt cakes are moist, tender, and topped with a bright lemon glaze, perfect for springtime gatherings or casual celebrations. Easy to make with simple ingredients and quick baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 mini bundt cakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick, 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk
- 1 teaspoon pure vanilla extract
- Pastel gel food coloring (pink, blue, green, yellow), optional
- For the lemon glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon milk (optional, to thin glaze)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease mini bundt pans with butter or non-stick spray and dust with flour.
- In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
- Beat in eggs one at a time, then add vanilla extract, mixing until fully incorporated.
- With mixer on low, alternate adding flour mixture and milk in three parts, beginning and ending with flour. Mix just until combined.
- Divide batter evenly into 3-4 small bowls. Add a few drops of gel food coloring to each and gently fold to create pastel shades.
- Spoon or pipe colored batter into prepared mini bundt cavities, filling about ¾ full. Optionally swirl colors with a toothpick for marbled effect.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cakes should be golden on edges and soft to touch.
- Cool cakes in pan for 10 minutes, then invert onto wire rack to cool completely.
- Whisk together powdered sugar, fresh lemon juice, lemon zest, and milk (if needed) to make a thick but pourable glaze.
- Drizzle lemon glaze over cooled mini bundt cakes and allow glaze to set slightly before serving.
Notes
Use room temperature eggs and butter for a lighter crumb. Avoid overmixing after adding flour to prevent dense cakes. Gel food coloring is preferred for pastel shades to avoid thinning batter. Grease and flour pans well to prevent sticking. Glaze cakes only when completely cool to prevent melting. Start checking cakes at 18 minutes to avoid overbaking. For gluten-free, substitute flour with 1:1 gluten-free baking blend. Vegan adaptations include plant-based butter, flax eggs, and almond milk.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 150
- Sugar: 12
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: mini bundt cakes, lemon glaze, pastel cakes, spring dessert, easy baking, bite-sized cakes, party dessert