Mini Lemon Bundt Cakes with Cream Cheese Frosting make a wonderful Easter or Spring dessert recipe.  Fresh lemon juice and lemon zest give these mini cakes their delicious flavor!

A collection of gluten-free Mini Lemon Bundt Cakes on a cake plate for dessert.

Do you ever get this crazy feeling when inspiration strikes?

Three days ago food-spiration struck.  While at a meeting, a box was passed around full of delightful mini lemon bundt cakes.  (You probably know the popular place that makes these!)

I wiped drool off the side of my face as I watched my husband eat this tiny cake of lemon perfection.

I quickly decided… Lemon mini bundt cakes would be made…  And they would be made by the end of the week.

Mini Bundt Cakes with lemon and cream cheese frosting on a cooling rack.

Some call this trait I exhibit stubbornness.  Others affectionately refer to it as being driven.  I feel it is the perfect balance of being stubbornly driven that pushed me to rush around to four different stores in an effort to find a mini bundt cake pan.

After failing to locate this seemingly exotic baking tray, I defaulted to my standby…  Of course, there it was…  The most perfect mini bundt cake pan made by Wilton.

I cringed a bit as I pushed the “One-day delivery” option, knowing this would boost my total by a few dollars.  But it had to be done.

An overhead picture of a lemon bundt cake recipe with mini cakes on a cooling rack.

It was a multifactorial decision when I decided to make these mini lemon bundt cakes today.

  • Reason one:  My sister-in-law and nana-in-law are both celebrating their birthdays this weekend.  And of course, they both LOVE lemon.
  • Reason two:  Who wants to work on the weekend?  I wanted to make my mini lemon bundt cakes, photograph them and go on my merry way to a relaxing weekend.
  • Reason three:  If any of you are fellow food bloggers you know… Natural light is EVERYTHING.  The forecast predicted an 80% chance of rain Saturday-Sunday.

So here I am, after 3 hours in the kitchen, 3 test batches, an hour photo shoot and TONS of mini lemon bundt cakes.  Why?!  Because I am a bit food-obsessed.  And I really, really wanted you to have this recipe in plenty of time for Easter!!

Mini Bundt Cakes with lemon and cream cheese frosting on a white cake plate.

Why are these Mini Lemon Bundt Cakes so Freakin’ Awesome?

  • Well for one, they are intensely-packed with fresh lemon juice and zest.
  • No artificial food coloring is used… That is 100% the fresh lemons mentioned previously!
  • They are perfectly dense, like a mini lemon bundt cake should be.
  • Cream cheese frosting covers them and adds a hint of creamy goodness.
  • They are MINI!  Super cute, super personal and great for self-control 😉

A cooling rack with Mini Lemon Bundt Cakes on the top for a spring dessert.

Tap stars to rate!

4.25 from 8 votes

Mini Lemon Bundt Cakes with Cream Cheese Frosting

Mini Lemon Bundt Cakes with Cream Cheese Frosting make a wonderful Easter or Spring dessert recipe. Fresh lemon juice and lemon zest give these mini cakes their delicious flavor!
Yield 24 mini bundt cakes
Prep 40 minutes
Cook 20 minutes
Total 1 hour
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Mini Lemon Bundt Cakes:

  • 1 ¼ c butter softened to room temperature
  • 2 ¼ c sugar
  • 4 eggs
  • 1 Tbsp vanilla
  • 2 c white rice flour*
  • 1 c tapioca starch*
  • 1 ½ tsp xanthan gum*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 c buttermilk
  • c lemon juice
  • ¼ c lemon zest finely chopped

Cream Cheese Frosting:

  • 4 tbsp cream cheese softened to room temperature
  • 2 tbsp butter softened to room temperature
  • 3 c powdered sugar
  • 1 tsp vanilla clear
  • 2 Tbsp milk


For the Mini Lemon Bundt Cakes:

  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, combine butter and sugar. Mix for 2 minutes on medium speed, or until batter becomes light and fluffy.
  • Add eggs and vanilla and mix on medium for one minute.
  • In a medium-sized bowl, combine rice flour, tapioca starch, xanthan gum, powder, soda and salt. Toss to combine.
  • Alternatively add dry ingredients and buttermilk into the butter/sugar mixture, starting and ending with the dry ingredients.
  • Lastly, mix in lemon juice and zest until just combined.
  • Spray your mini bundt cake pan with non-stick cooking spray.
  • Fill each cavity to 7/8 full. (I placed my batter in a one gallon zip-top bag and piped it into the mini bundt cake cavities.)
  • Spread batter with the back of a spoon to make it smooth on the top.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

For the Cream Cheese Frosting:

  • In the bowl of an electric combine cream cheese, butter and one cup of powdered sugar. Mix until smooth.
  • Add one cup of powdered sugar, and vanilla. Mix until smooth.
  • Add the last cup of powdered sugar. Add milk, one tablespoon at a time, until you reach your desired consistency.
  • Place cream cheese frosting in a piping bag and pipe desired designs on completely cooled mini bundt cakes.
  • Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.25 from 8 votes


*Can also use 3 c. gluten-free flour blend, or all-purpose flour for the non-GF.


Calories: 319kcal, Carbohydrates: 50g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 59mg, Sodium: 202mg, Potassium: 67mg, Sugar: 34g, Vitamin A: 415IU, Vitamin C: 2.6mg, Calcium: 34mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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  1. This is a recipe that sounds worth trying since I have mini bundt cake pans. Thank you for the piping tip.

  2. This looks so delicious! I’d love to make it for my sons birthday tomorrow but I only have a large bundt cake pan. Any idea on time/heat adjustments? Thanks!

    1. Hi Katie! Sorry for the delayed response, but if you would still like to make this recipe in a large bundt cake pan I would try cooking it at 350 degrees for 45-55 minutes. Hope your son had a happy birthday!

  3. Does the 3 cups of all-purpose flour take the place of the rice flour, tapioca starch, and xanthan gum? Thank you very much – they look delicious!

    1. Yes! You’ll simply replace the flour, starch, and gum with a 1-to-1 gluten free baking blend or all purpose flour 🙂 Hope you enjoy the recipe!