Mini Lemon Bundt Cakes

So I got a mini bundt pan, I’ve been wanting to get one forever. I couldn’t decide what to make with it so I just went with the recipe which came with it “Lemon Anniversary Cakelets”  the recipe came from NordicWare (my pan if that’s not clear). It is a light, fluffy, lemon cake with a sweet beautiful lemon glaze. And I love the word cakelets so…


Ingredients: Cake

1/2 cup butter, softened  (one stick)

1 and 1/4 cups granulated white sugar

2 eggs

1 teaspoon vanilla

2 tablespoons lemon juice

1 tsp lemon zest

1/2 cup plain yogurt (I used Wegmans whole milk yogurt)

1/2 cup buttermilk (I used low fat as I couldn’t find any other kind)

2 cups cake flour

1 tsp baking soda

1/2 tsp salt


1/4 cup lemon juice

1 and 1/2 cups sugar (I used granulated)

2 tablespoons corn syrup (I used light)



Preheat oven to 350F In a medium-large bowl, blend butter and sugar on medium speed for 2 minutes or until light and fluffy. Add eggs, vanilla, lemon zest, and lemon juice. When those are combined add the flour, baking soda, salt, yogurt, and buttermilk. Blend on low speed for 1 minute. Scrape down the sides of the bowl and then mix on medium speed until well blended.

Grease and flour the pan. (This was very hard for me- grease and flour well) Divide the batter evenly among cavities, filling 3/4 of the cups. You will probably have extra. Bake for 20-25 minutes, until a toothpick comes out clean. Cool for ten minutes in pan and then invert onto wire rack and let cool for 15 minutes. While you’re waiting for the cakes to cool prepare the glaze: In a (small) saucepan, combine all glaze ingredients. Stir constantly over low heat until sugar dissolves. It should take about 5-10 minutes. Let cool for 2-3 minutes and spoon over cakelets.