Mini Lemon Bundt Cakes with Cardamom

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These mini lemon bundt cakes are full of intense citrus flavor and have a nicely crispy crust. What makes them special is the ground cardamom in the batter. The spice adds a fresh floral flavor that will put you in the mood for spring!

You can make this mini bundt cake recipe in any mini bundt pan or even in a regular muffin pan.

Three mini lemon bundt cakes with spring greenery.

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

For more cardamom-flavored desserts, check out these Cardamom Meringue Cookies and these Baked Cardamom Cinnamon Sugar Donuts.

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What makes mini bundt cakes so great?

  • If you ask me, it’s the high crust to cake ratio. Because the individual cakes are both small and ring-shaped, you get a piece of perfectly crispy, browed crust with each bite. That’s especially the case for a spiral-shaped bundt pan with all its super-thin ridges but it holds true for any other mini bundt pan as well.
  • Related to the above is the fact that you also get a bit of glaze in every bite. In the recipe here, that adds to the intense lemon flavor because the glaze is made with lemon juice.
  • And, of course, mini bundt cakes look super cute and are easy to eat and to transport!

How to make mini lemon bundt cakes step by step:

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.

Step 1. Start by greasing your pan very well, then sprinkle flour over it and shake out the excess. Place the pan in the fridge until the batter is ready.

A greased and floured spiral mini bundt cake pan.

Step 2. 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 glass bowl with the dry ingredients needed to make mini lemon bundt cakes.

Step 3. 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 glass mixing bowl with sugar, butter and lemon zest.

Step 4. With an electric mixer or standing mixer, whip the sugar, butter and zest together until creamy.

Whipped butter and sugar in a mixing bowl.

Step 5. Whip 1 egg into the butter/sugar/zest mix.

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

Whip 2 tablespoons whole milk and 1/4 teaspoon vanilla extract into the batter, then whip in the dry ingredients, followed by 1 tablespoon lemon juice.

Raw cake batter in a mixing bowl.

Step 6. Fill the batter into the pan. (Fill each well about half full.)

Raw cake batter in a mini bundt pan.

Step 7. 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 mini bundt cake pan.

Step 8. To make the glaze, whisk together 10 tablespoons powdered sugar and 1.5 tablespoons lemon juice. Drizzle over the cakes.

A few recipe notes:

  • Make sure to grease and flour the bundt pan really, really well. I like to use a small brush and vegetable shortening for the greasing. You have to get generous amounts of shortening into every little nook and cranny, otherwise the cakes will stick.
  • Loosen the cakes a bit around the inner and outer edges with a rubber spatula before turning them out.


How do I best fill the bundt pan wells?

I recommend to simply use two small spoons to fill the batter into the wells in three to four steps per well. Once the wells are filled, you can use the back of a small spoon to smoothen the batter.

How full should I fill each well?

Fill each well about half full.

How long should the cakes cool in the pan?

Let the cakes cool all the way to room temperature in the pan before turning them out.

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

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

Mini Lemon Bundt Cakes with Cardamom

This recipe makes 5 mini lemon bundt cakes (five 2/3-cup wells each filled about half full with batter).
Prep Time:25 mins
Cook Time:30 mins
Total Time:55 mins
Course: Dessert
Cuisine: American
Keyword: lemon cardamom bundt cake, mini bundt cakes, mini lemon bundt cakes
Servings: 5 mini bundt cakes
Calories (estimated): 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 wells 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.
  • Whip sugar, butter and zest until creamy.
  • Add the egg to the butter mix and continue to whip until incorporated.*
  • Whip in the milk and the vanilla.
  • Whip in the dry ingredients.
  • Whip in the lemon juice.
  • Fill each well 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.


*Don’t worry if the batter breaks, that will be fine.

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Three mini lemon bundt cakes with spring greenery.


  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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