Lemon Cardamom Bundt Cakes

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These little mini lemon cardamom bundt cakes are full of intense citrus flavor and have a nicely crispy exterior thanks to the very thin ridges of the mini bundt cake pan.

Three mini lemon cardamom bundt cakes with spring greenery.

This post was originally published on Jan. 22, 2015.

How to make lemon cardamom bundt cakes:

You don’t have to have the spiral mini bundt pan that I used here, you can make these mini cakes in any mini bundt pan or even in a regular muffin pan (fill each well about half full with batter).

RECIPE NOTE: In the mini bundt pan I used here each well holds 2/3 cup when filled to the rim. I filled each cup half full with batter for a total of 5 mini bundt cakes.

Start by greasing your pan, then sprinkle flour over it and shake out the excess. Place the pan in the fridge until the batter is ready.

A 6-cavity mini bundt cake pan, greased and floured.

Heat the oven to 325 degrees F., then grab a bowl and whisk together:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon salt
A small glass bowl with the dry ingredients needed to make cake batter.

Set the dry ingredients aside. In a separate mixing bowl, combine:

  • 7 tablespoons granulated sugar
  • 4 tablespoons softened, unsalted butter
  • 1 tablespoon grated lemon zest
A small mixing bowl with sugar, butter and lemon zest.

With an electric mixer or standing mixer, whip the sugar, butter and zest together until creamy. Get 1 whole egg ready.

Sugar, butter and lemon zest whipped together in a small mixing bowl.

Whip the egg into the butter/sugar/zest mix.

RECIPE NOTE: Don’t worry if your batter breaks in this step, that will be just fine.

In a separate bowl, mix 2 tablespoons whole milk and 1/4 teaspoon vanilla extract together.

Sugar, butter, lemon zest and egg whipped together in a mixing bowl.

Whip the milk and the vanilla extract into the batter, then whip in the dry ingredients. Get 1 tablespoon lemon juice ready.

Cake batter in a small mixing bowl.

Whip in the lemon juice, then fill the batter into the pan. (Fill each cavity about half full.)

A 6-cavity mini bundt cake pan with 5 cavities filled with batter.

Bake the mini cakes until a toothpick comes out clean and the edges are starting to brown (about 30 minutes). Let the pan cool completely, then unmold the cakes.

Freshly baked mini bundt cakes in the pan.

For the glaze, whisk together 10 tablespoons powdered sugar and 1.5 tablespoons lemon juice. Drizzle over the cakes.

Five mini bundt cakes on a wire rack being drizzled with glaze.

More delicious desserts with cardamom:

Three mini lemon cardamom bundt cakes with spring greenery.
Print Recipe
4.75 from 4 votes

Lemon Cardamom Bundt Cakes

This recipe makes 5 mini bundt cakes (five 2/3-cup wells each filled about half full with batter).
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: lemon cardamom bundt cake, mini bundt cakes, mini lemon bundt cakes
Servings: 5 mini bundt cakes
Calories: 350kcal


For the cakes:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 7 tablespoons sugar
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon lemon zest
  • 1 egg
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon lemon juice

For the glaze:

  • 10 tablespoons powdered sugar
  • 1.5 tablespoons lemon juice


For the cakes:

  • Grease the cavities of a mini bundt cake pan.
  • Dust the pan with flour and shake out the excess. Put the pan in the fridge until you have the batter ready.
  • Heat the oven to 325 degrees F.
  • Whisk flour, baking powder, cardamom and salt together in a bowl. Set aside.
  • Beat sugar, butter and zest until creamy.
  • Add the egg to the butter mix and continue to beat until incorporated. (Don’t worry if the batter breaks, that will be fine).
  • Beat in the milk and the vanilla.
  • Beat in the dry ingredients.
  • Beat in the lemon juice.
  • Fill each cavity of the mini bundt cake pan about half full and bake until a toothpick comes out clean and the edges are starting to brown (about 30 minutes). 
  • Let cool completely, then unmold.

For the glaze:

  • Whisk the sugar into the lemon juice and drizzle over the cakes.


Calories: 350kcal

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  1. Monika says:

    Hi! I don’t have a mini bundt pan and was wondering if I could use a large muffin tin (the ones for “texas-style” or “bakery-style” muffins, i.e. large ones). THey won’t be as pretty, of course, but will it work?

  2. Alexandrine says:

    This was a delicious cake!

    I ran into some problems when I thoughtlessly added the egg into the zest sugar and butter mixture and it curdled and lost its volume! I think next time I would add the zest after adding half of the dry ingredients…

    Otherwise, this recipe was such a hit, I did add 1 teaspoon of freshly ground cardamom because I love the strong flavor, especially with cardamom. Delicious with a lemon curd too.

  3. Christy says:

    Love how you let us inside your thought process for styling and shooting… that is so educational for me. ALL your images are so very stunning. Thank you for sharing your talent so that others might be inspired! !!

  4. CakePants says:

    These cakes look and sound phenomenal! I haven’t baked much with cardamom before (just cooked), but I’m excited to try! I love the added touch of the pistachios on top, too.

  5. Denise | Sweet Peas & Saffron says:

    Gorgeous little cakes, Nicole! I love your photography, it’s so inspiring. I really like the background you used, is it a cookie sheet? I am looking for a big metal sheet (or maybe something less dangerous) because I love how it makes the food pop.

    • Nicole B. says:

      Thank you, Denise! It’s not a cookie sheet, it’s a large zinc tray that I found in an antique store a while ago. It’s more blue than a cookie sheet would be. I’ll take a photo of it and will show it in next week’s prop talk.

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