Mini Citrus Bundt Cakes landscape close up
Print Recipe
5 from 4 votes

Mini Citrus Bundt Cakes

These mini citrus bundt cakes have bright orange and lemon zest in every bite!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Author: Marlynn Schotland, Urban Bliss Life

Ingredients

  • 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

Glaze

  • 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

Instructions

  • 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.
    Mini Citrus Bundt Cakes in pan

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!

Notes

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.