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    Home » Recipes » Cakes

    Lemon Bundtinis

    By Chula King · December 15, 2021 · Updated March 8, 2022 11 Comments

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    Lemon Bundtinis

    Lemon Bundtinis are miniature moist Bundt cakes with the perfect blend of sweet and tart. They’re finished with a swirl of amazing cream cheese frosting. These tasty little cakes are a perfect finish to any meal from elegant to everyday.

    Lemon Bundtinis

    These little bites of heaven were inspired by the lemon bundtinis from Nothing Bundt Cakes.

    However, they’re so much better with a super moist cake that is more like a pound cake topped with a cream cheese frosting flavored with fresh lemon juice.

    You be the judge!

    Estimated reading time: 8 minutes

    Table of Contents

    • These are the Ingredients that I used
    • This is How I Made These Yummy Little Cakes
    • How I Made the Lemony Flavored Syrup
    • Putting the Finishing Touches on the Recipe
    • Frequently Asked Questions
    • Other Nothing Bundt Cake Imitations
    • Watch my Story on Making Lemon Bundtinis

    These are the Ingredients that I used

    These tasty little cakes are made from scratch with ingredients that one would normally find in a luscious cake.

    Ingredients for lemon bundtinis.
    • The So-Called Wet Ingredients: The “wet” part of the batter included unsalted butter, eggs, milk and granulated sugar.
    • The Flavoring: Fresh lemon zest from one lemon provided the perfect amount of the characteristic flavor.
    • The Rest of the Ingredients: Bringing up the rear were Kosher salt, baking powder and all-purpose flour.

    This is How I Made These Yummy Little Cakes

    This recipe is actually quite easy to make.

    1. The first thing that I did was to infuse the lemon flavor in the sugar by rubbing the sugar and zest together with my fingertips until the sugar was moist and fragrant.

    This really makes a huge difference in the taste as opposed to just adding the zest to the rest of the ingredients. 

    Rubbing lemon zest and sugar together.
    1. Next, I added the butter and beat the mixture until it was light and fluffy.
    Beating butter and sugar together until light and fluffy.
    1. After that, I added the eggs, one at a time and beat the mixture until it was light and fluffy after each addition.
    Adding egg to the butter/sugar mixture.
    1. Once the eggs were fully incorporated into the mixture, I added the salt and baking powder. Then, I beat the mixture until the salt and baking powder were incorporated.
    Adding baking powder to mixture.
    1. Finally, I added the flour to the batter in three parts alternating with the milk, starting and ending with the flour. Then, I beat the mixture until everything was well combined. 
    Adding milk to the batter.
    1. I used a 1 ¾-inch ice cream scoop to add the batter to a mini-bundt cake pan that I had sprayed with non-stick spray.

    I baked the Lemon Bundtinis in a preheated 350°F oven for 17 or 18 minutes, or until the center sprung back when I pressed on it.

    Adding batter to mini-bundt cake pan.

    How I Made the Lemony Flavored Syrup

    The Lemon Bundtinis are moist all by themselves. However, to achieve the ultimate moistness, I dipped them in a lemony syrup shortly after they came out of the oven.

    The syrup is quite simple to make. It’s nothing more than a combination of granulated sugar and fresh lemon juice that has been heated in the microwave.

    While the bundtinis were baking in the oven, I made the syrup and then set it aside.

    Pouring lemon juice on granulated sugar for lemon syrup.

    Putting the Finishing Touches on the Recipe

    After 17 to 18 minutes, the Lemon Bundtinis were perfectly cooked. I removed them from the oven and placed the pan on a wire rack.

    I let the bundtinis cool slightly in the pan for about 5 minutes before removing them to a wire rack.

    Bringing bundtinis out of oven.

    I removed the bundtinis from the pan. While they were still hot, I dipped each one into the lemon syrup.

    The syrup not only adds sweet/tart flavor to the little cakes, but also moisture.

    Dipping bundtinis in lemon syrup.

    While the bundtinis were cooling completely, I made the lemon cream cheese frosting.

    I used cream cheese, fresh lemon juice, heavy cream, salt and confectioners’ sugar.

    Ingredients for lemon cream cheese frosting.

    I started by beating together the cream cheese, lemon juice, cream and salt until the mixture was smooth.

    Then, I added the confectioners’ sugar in stages and beat the mixture until it was of the proper consistency for piping.

    Making the frosting.

    I placed the bundtinis into fluted baking cups that were like the ones that Nothing Bundt Cake uses.

    Then, I used a #4B open star tip to pipe swirls of the frosting on the tops of the bundtinis.

    Frosting the lemon bundtinis.

    The Lemon Bundtinis were amazing. They were moist with the perfect balance between sweetness and tartness. Yum!

    Lemon Bundtinis

    Frequently Asked Questions

    Where can one purchase the mini-bundt pan?

    You can use either a Nordic Ware Nonstick Cast Aluminum Bundt Mini Bundt Pan from Williams Sonoma or a Nordic Ware Brownie Bundt Pan from Amazon.com

    Where can one purchase the paper cups like are used at Nothing Bundt Cake?

    I used brioche paper cups that I purchased from Amazon.com.

    The cooked bundtinis don’t look like they completely fill the wells of the pan. Is this intended?

    If you’re using brioche paper cups for the bundtinis, you don’t want the bundtinis to fill the wells of the bundt pan. The reason is that the diameter of the bundtinis will be a bit more than the diameter of the brioche paper cups.

    How long will the bundtinis last?

    You can store the bundtinis, covered in the refrigerator for up to five days.

    Other Nothing Bundt Cake Imitations

    If you’re interested in other awesome recipes that imitate the appearance Nothing Bundt Cake Bundtinis, you should try one of these:

    • Southern Hummingbird Mini-Bundtlettes
    • Copycat Chocolate Chocolate Chip Bundtinis

    Watch my Story on Making Lemon Bundtinis

    Lemon Bundtinis

    I hope you liked this recipe for Lemon Bundtinis as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Lemon Bundtinis

    Lemon Bundtinis

    Lemon Bundtinis are miniature moist Bundt cakes with the perfect blend of sweet and tart. They’re finished with a swirl of amazing cream cheese frosting. These tasty little cakes are a perfect finish to any meal from elegant to everyday.
    5 from 6 votes
    Print Pin Rate
    Course: Cakes, Christmas, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 24 Lemon Bundtinis
    Calories: 205kcal
    Author: Chula King

    Ingredients

    Lemon Bundtinis

    • 1 cup (7-ounces) granulated sugar
    • Zest of one lemon (about 1 Tablespoon)
    • ½ cup (1 stick, 4-ounces) unsalted butter, room temperature
    • 2 large eggs, room temperature
    • ½ teaspoon Kosher salt
    • 1 teaspoon baking powder
    • 1 ¼ cups (6.25-ounces) all-purpose flour
    • ½ cup milk, room temperature

    Lemon Syrup

    • ½ cup (3.5-ounces) granulated sugar
    • ¼ cup (2-ounces) fresh lemon juice (1 to 2 lemons depending on size)

    Lemon Cream Cheese Frosting

    • 4 ounces cream cheese, room temperature (See Tip 1)
    • 1 ½ Tablespoons fresh lemon juice
    • 1 Tablespoon heavy cream
    • ¼ teaspoon Kosher salt
    • 4 cups (16-ounces) confectioners' sugar

    Instructions

    Lemon Bundtinis

    • Preheat oven to 350°F. Spray wells of mini-bundt pan with non-stick spray. (See Tip 2)
    • Working in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add butter. Beat on high until light and fluffy, about 3 minutes.
    • Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl and beat briefly to re-combine any residue.
    • Add salt and baking powder; beat until combined.
    • Add the flour to the batter in three parts alternately with the milk, starting and ending with the flour. Mix until everything is well combined.
    • Using a 1 ¾-inch ice cream, drop batter into wells of prepared pan. (See Tip 3)
    • Bake in preheated 350°F oven for 17 to 18 minutes or until top springs back when lightly pressed.
    • Remove the pan from the oven and let the bundtinis cool in the pan for 5 minutes. After 5 minutes, remove from pan to a wire rack.
    • While the bundtinis are still hot, dip each one on lemon syrup. Let cool completely.
    • When the bundtinis are completely cooled, transfer to brioche paper cups. Spoon the frosting into a piping bag fitted with a #4B open star tip. Swirl the frosting from the outside to the center top of each of the bundtinis.

    Lemon Syrup

    • Combine sugar and lemon juice. Microwave on high for about a minute, or heat over a burner briefly, stirring to dissolve the sugar. Set aside. (See Tip 4)

    Lemon Cream Cheese Frosting

    • Beat together cream cheese, lemon juice, cream and salt until smooth.
    • Gradually beat in the confectioners' sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition. Adjust the amount of confectioners' sugar or lemon juice if needed for desired consistency.

    Chula’s Expert Tips

    1. I used reduced fat cream cheese, but you could use full-fat cream cheese instead.
    2. It’s important to well grease the cups of the pan. I use a non-stick flour based baking spray such as Baker’s Joy.
    3. You don’t want to over-fill the cups of the pan. With the 1 ¾-inch ice cream scoop, the cups are half filled. 
    4. The purpose of heating the sugar and lemon juice is to dissolve the sugar, not cook the lemon juice. In the microwave, you only need about a minute for the sugar to be dissolved.

    Nutrition

    Calories: 205kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 104mg | Potassium: 53mg | Fiber: 1g | Sugar: 33g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Cakes

    • Red Velvet Cupcakes with Cream Cheese Frosting
    • Lemon Cream Cheese Bundt Cake
    • Irish Apple Cake
    • Mini-Carrot Cupcakes – Easy and Homemade

    Filed Under: Cakes, Desserts, Easter

    Reader Interactions

    Comments

    1. Eileen in Tallahassee says

      December 16, 2021 at 9:02 am

      Learned so many new things from this recipe: infusing sugar with zest, how to make lemon syrup, brioche liners. Your posts are a treasure! I have the Nordic cupcake size bundt pans mainly for making rum cakes – so will be pulling them out again. Built-in portion control size 🙂 Happy holidays to you and your’s.

    2. Chula King says

      December 16, 2021 at 9:07 am

      Thanks so much Eileen! Happy holidays to you as well.

      Chula

    3. Cindy ketchie says

      December 20, 2021 at 7:24 pm

      Look sooooo YUMMY Can’t wait to make.
      I used paper cute baking ?
      They were much dryer than my usual aluminum
      Or metal loaf pans?
      Why is that? Paper pans were ADORABLE red/wht stripe or polka dots
      Thanks cindy

    4. Anonymous says

      December 20, 2021 at 7:25 pm

      5 stars
      I will love I know cindy

    5. Chula King says

      December 20, 2021 at 8:09 pm

      Cindy,

      I made the Lemon Bundtinis directly in the mini-bundt pan and only used the baking cups after the lemon bundtinis were baked. I think that the combination of the basic batter and the brushing of the lemon syrup made these super moist.

      Hope they turn out for you!

      Chula

    6. Dan says

      December 21, 2021 at 8:38 pm

      Would a cupcake pan work if you didn’t have a bundtini pan?

    7. Chula King says

      December 22, 2021 at 9:29 am

      Yes, a cupcake pan would work fine. I would fill the cups 3/4-full.

    8. Stephanie Meyers says

      January 10, 2022 at 4:23 am

      5 stars
      Thank you!!! Can’t wait to make them

    9. Amber says

      March 10, 2022 at 8:32 am

      Can you use a normal sized bundt pan?

    10. Amber says

      March 10, 2022 at 8:46 am

      Can you use a regular Sized Bundt pan?

    11. Chula King says

      March 10, 2022 at 7:51 pm

      Amber,

      I’ve only used the mini bundt pan for making this recipe, so I’d be hesitant to say whether or not this would work in a normal sized bundt pan.

      Sorry!

      Chula

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