Petite Lemon Bundt Cakes

Now listen here, Darlin’—every bridal tea needs a showstopper, and these petite lemon bundt cakes? Well, they shine brighter than a diamond on a fresh manicure.

Tangy, tender, and drizzled with just the right amount of sweet lemon glaze, they’re the perfect blend of ladylike charm and citrus sass.

Served on lace doilies with a side of sunshine and smiles, they’ll have guests swoonin’ faster than you can say “yes to the dress.

Makes: 12 mini bundt cakes
Time: About 45 minutes

🍰 Ingredients:

For the Cakes:

• 1 cup unsalted butter, softened

• 1 ¼ cups granulated sugar

• 4 large eggs

• 2 tbsp lemon zest (fresh and fragrant!)

• 2 tbsp fresh lemon juice

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup buttermilk

• 1 tsp vanilla extract

For the Glaze:

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• Optional: lemon zest curls or edible flowers for garnish

🍋 Instructions:

1. Preheat & Prep:
   Preheat oven to 350°F (175°C). Grease and flour your mini bundt pan or use baking spray with flour.

2. Make the Batter:
   Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla.

3. Dry Meets Wet:
   In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with buttermilk. Don’t overmix, Darlin'.

4. Bake the Beauties:
   Spoon batter into mini bundt molds, filling ⅔ full. Bake for 18–22 minutes, or until golden and a toothpick comes out clean. Cool completely before glazing.

5. Add That Zing:
   Mix powdered sugar and lemon juice into a glaze. Drizzle over cooled cakes and top with a curl of zest or a tiny edible bloom for bridal tea perfection.

Lilly’s Bridal Tea Tip:
These little lemon lovelies can be baked a day ahead and glazed just before serving. Store ‘em in an airtight container with a bit of parchment paper in between to keep 'em from stickin' and stayin' sweet.