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–+ servings
Merry

Zesty and Sweet Tiny Citrus Bundt Treats!

Brighten your day with these delightful Tiny Citrus Bundt Treats! These mini lemon-flavored cakes are soft, moist, and drizzled with a tangy glaze for the perfect balance of sweet and zesty. They’re ideal for brunch, tea parties, or as a light and refreshing dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 mini bundt cakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 box 3.4 oz instant lemon pudding mix
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs room temperature
  • 1 ½ cups granulated sugar
  • ½ cup oil canola or vegetable
  • 1 cup Greek yogurt room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 small lemon
  • Juice from the zested lemon
For the glaze:
  • 1 ½ cups powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat your oven to 325°F (163°C). Spray a mini bundt pan with baking spray to prevent sticking.
  2. In a large bowl, whisk together the flour, lemon pudding mix, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk the eggs and sugar until light and creamy. Add the oil, Greek yogurt, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
  4. Gradually fold the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
  5. Pipe or spoon the batter into the prepared mini bundt pans, filling each cavity about two-thirds full. Tap the pan on the counter to release air bubbles.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  7. Allow the bundt cakes to cool in the pan for 10 minutes before carefully inverting them onto a wire rack. Let them cool completely.
  8. For the glaze, whisk together powdered sugar, milk, lemon juice, lemon zest, and vanilla extract until smooth. Drizzle over the cooled bundt cakes.

Notes

  • Make Ahead: You can bake the cakes a day in advance. Store them in an airtight container and glaze them just before serving.
  • Substitutions: Swap Greek yogurt with sour cream if needed.
  • Decorating Tip: Sprinkle extra lemon zest or powdered sugar on top for added flair.

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