Mini Lemon Spring Bundts for #BundtBakers

It is bundt time again and I am very excited because I am hosting this one today!! My very first time hosting anything!! So I am thrilled to bring you my theme of Easter. What does Easter mean to you? Is it a deeply religious holiday or one where family and friends get together or little kids hunt for chocolate. Well it is all of that for me. Anyway you celebrate it, it also signifies Spring!! A rebirth of all that we have waited for all winter long.

I had all sorts of ideas for this theme but none of them really came to fruition for me in my mind. Logistically they just didn’t make sense so I went with lemon. The flavor of lemon is so fresh and lively and it really screams spring for me and Easter!!

Mini Lemon Spring Bundts by Noshing With The Nolands

Fresh and lemony, easy and pretty!! These little bundts will take you a long way from breakfast to dessert!!

Mini Lemon Spring Bundts by Noshing With The Nolands

Not only did I get six gorgeous little bundts from this recipe but I got 6 yummy muffins. This recipe will make one large bundt also!!

Lemon Muffins by Noshing With The Nolands

Delight in making these gorgeous little bundts for your Easter or spring celebrations. ENJOY!!

5.0 from 1 reviews
Mini Lemon Spring Bundts for #BundtBakers
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A scrumptious springtime bundt full of lemon flavor!!
  • ½ cup butter, softened
  • 1¼ cups sugar
  • 3 eggs
  • 2¼ cup flour
  • 2 tsp. baking soda
  • Pinch of salt
  • 1-153 gm. pkg. instant lemon pudding (4 serving size)
  • ½ cup sour cream
  • 1 cup milk
  • 1 tsp. lemon extract
  • 1 tsp. lemon zest (optional)
  • 1 cup icing sugar
  • 2-2½ Tbsp. lemon juice
  1. Preheat oven to 350F. Spray a six mini bundt pan and flour and line a 6 muffin pan with liners.
  2. Mix together the sugar and butter until light and fluffy in a standup mixer with a paddle attachment. Add the eggs one at a time and mix well. Add in the lemon extract and lemon zest if using. Mix in the pudding mix. Mix the flour and baking soda together with a pinch of salt. Alternatively mix in the milk, flour and sour cream, ending with the flour. Beat well for 2 min. Pour the batter into the mini bundt pan and the liners. Bake for 20-30 min. or until light golden brown and they spring back easily. Let cool and remove from pan. Mix glaze together and drizzle before serving.

Mini Lemon Spring Bundts by Noshing With The Nolands


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.
Come and see what my Easter Peeps have made for you, they all sound delicious!!




  1. says

    Yay for this recipe – just bought my first bundt cake pan and this recipe is on the queue. I was not a fan of lemon, but that got changed after baking some lemony cakes. I bet this will convince my love for lemons, too.

  2. says

    That is going to be the next pan I buy, Tara! I love your little lemon Bundts. The dripping glaze is gorgeous! Thank you so much for hosting this month.

  3. says

    Beautiful and elegant Tara! Easter in Greece is both a very religious holiday and a time for the families to get together and celebrate the resurrection of Christ and the coming of Spring! It is one of my favorite times of the year. Thank you for hosting the #BundtBakers this month and for choosing this very inspirational theme! Happy Easter

  4. says

    I was going to ask you if it would make a large bundt! I see it does! Lovely spring recipe… I might have to make it for my Honey soon!

  5. says

    What pretty little bundts and how smart of you to make muffins with the leftover batter. I will have to remember that trick next time.


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