Lemon desserts have always been a favorite of mine, and these Mini Lemon Bundt Cakes are no exception!
This lemon cake recipe uses all sorts of moisture-boosting tricks in the kitchen. Using sour cream and buttermilk is going to reward you with decadent cakes.
– Flour – Lemons – Lemon Juice – Sour Cream – Cream Cheese
Start by preheating your oven to 350 degrees Fahrenheit, then use cooking spray to prepare your mini Bundt pans.
In a medium bowl, combine the flour, baking powder, and salt.
In a separate large bowl using a stand mixer, cream together the butter and sugar until they are fluffy. Slowly add the lemon zest, lemon juice, and sour cream until they reach a smooth consistency.
Time to combine the wet ingredients and dry ingredients. Start by adding half of the flour mixture and half of the buttermilk, using an electric mixer to mix them thoroughly.
Pour the cake batter into each mini Bundt cake pan, until they are 3/4 of the way filled.