Mini Citrus Bundt Cakes are bursting with bright, fresh orange, lemon, and vanilla flavors. Perfect for any spring or summer party, picnic, or simple afternoon treat!
The sun is shining and it’s warming up in the Portland area! The sunshine makes me crave citrus, and today’s recipe is a true spring-into-summer treat!
Mini Citrus Bundt Cakes
You can make this recipe as one standard size bundt cake, or you can make about 10 mini bundt cakes. I decided to try out my new mini bundt cake pan, and they turned out delicious!
Some people simply spray the inside crevices of the pan with nonstick cooking spray, but I also like to lightly flour the inside for better release from the pan after the cakes are cooked.
That said, you should *lightly* flour the pan… I went a little heavier handed for the batch shown in these photos. Oops.
Baker fail? Hardly – they still taste amazing, they just have a little extra crunchy baked flour on the tops of the cakes (which I actually like!). You can see the slightly crystalized sugar/flour tops in a lot of these photos. I’m okay with that. This is not about picture perfect, folks. You can go to Queen Martha for that. ;) This is about looks good, tastes AMAZING!
What the Bundt?
I’ve been baking for about 30 years, and I know now: you cannot simply convert any ol’ cake recipe to make a bundt cake.
Because of the shape of the pans, more of the batter comes into contact with oven temperatures. As a result, Bundt cakes are typically denser, thicker than traditional cakes. You cannot use a chiffon cake recipe in a bundt cake – you’re not going to get a light, airy, fluffy chiffon cake texture from a bundt cake pan.
I like these sturdy sweet treats because they hold up well with a cup of coffee or Earl Grey tea. They’re a nice change of pace from traditional fork-tender, fluffy birthday cakes with super sweet frosting. The glaze can be as light or as thick as you would like it to be, and you can play around with the amount of citrus you put in the glaze as well.
Citrus Bundt Cakes recipe
Mini Citrus Bundt Cakes
These mini citrus bundt cakes have bright orange and lemon zest in every bite!
- nonstick cooking spray
- cake flour just enough to dust the inside of your greased cake pan
- 1 cup unsalted butter, at room temperature
- 1 1/4 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp orange zest
- 2 tbsp lemon zest
- 1/4 cup orange juice
- 3 cups cake flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk see notes for my non-dairy buttermilk
- 1 1/2 cups powdered sugar more as needed for your preferred thickness of glaze
- 1 tsp orange juice
- 1/2 tsp lemon juice
- 1 tsp vanilla
Preheat oven to 350 degrees F. Spray the inside of a bundt cake pan or mini bundt cake pan with nonstick spray. Lightly flour the greased pan, gently shaking and tapping the pan around to distribute the flour as evenly as you can around the inside of the cake pan(s). Gently tap out excess flour over a sink.
Using a stand mixer or hand mixer, cream the butter on medium to high speed until smooth and creamy. Add sugar, then beat on high for 1-2 minutes, just until the sugar is nicely blended into the butter.
Add eggs and vanilla, then beat on medium-high until ingredients are well combined. Use a rubber spatula to scrap down the sides and bottom of the bowl as needed.
Beat in the orange zest, lemon zest, and orange juice until combined. Turn off the mixer.
In a large bowl, combine cake flour, salt, baking soda and baking powder.
With the mixer on low, slowly add alternating batches of the dry flour mixture and the buttermilk until the dough is formed and all ingredients are incorporated. Batter will be thick; be careful not to over-mix it!
Spoon batter into the bundt pan (or mini bundt pan). If using a mini bundt pan, leave about 3/4 inch of space at the top for the dough to rise. You will also have enough batter for about 10 mini bundt cakes, so you'll be baking these in two batches.
Bake for 40-50 minutes, or when an inserted toothpick into the cake comes out clean. Remove from the oven and allow to cool slightly at room temperature, about 10 minutes, before adding the glaze.
Make the Glaze
In a large bowl, whisk together the powdered sugar, orange juice, lemon juice, and vanilla, until you get your desired consistency. I like a slightly thicker glaze, but if you like a thinner glaze, add 1 tsp of orange juice until you get your desired consistency.
Drizzle glaze immediately over slightly cooled cake(s). Slice, serve, enjoy!
To make a non-dairy buttermilk, add 1 tsp of lemon juice to 3/4 cup almond milk. Allow to sit at room temperature for 5 minutes. Stir, and use as the buttermilk.
IF YOU MAKE THIS RECIPE, SHARE IT ON INSTAGRAM WITH #URBANBLISSLIFE AND TAG @URBANBLISSLIFE. I’D LOVE TO SEE WHAT YOU MAKE! AND IF YOU LIKE THIS RECIPE, PLEASE DO ME A HUGE FAVOR AND LEAVE A STAR RATING. THANK YOU, SWEET FRIENDS!
WINE BLISS: PERFECT WINE PAIRING
There are two ways you could go with a wine pairing for these Mini Citrus Bundt Cakes. You could either enjoy a crisp Pinot Blanc or dry Riesling with some acidity to help bring out the citrus of the cakes. Or you could go with a buttery Chardonnay, which is what I did, which balances out the citrus nicely. Check out my post on Butter Chardonnay from yesterday for one great wine to pair with this recipe!
Or, as a third option, you could enjoy these with classic mimosas. They’re a great brunch treat, too!