Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease the mini bundt cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry mix.
- Fold in lemon zest or chocolate chips if using.
- Spoon the batter evenly into the prepared mini bundt cake pan, filling each mold about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with your favorite glaze before serving!
Notes
For extra flavor, swap the lemon zest with orange zest or add a tablespoon of cocoa powder for chocolate bundts.
Always grease your bundt molds thoroughly to prevent sticking!
Mini bundt cakes freeze beautifully for up to 2 months; just thaw and glaze before serving.
