Lemon Bliss Mini Bundts

My sister has been asking for a lemon cake since a long time. I did make her one but it wasn’t as tangy to her likeness. Today I decided to try a new recipe just for her.

This lemon cake is truly bliss. Moist, tangy and delicious. The glaze just adds a sticky yummy tang to it. I missed putting the glaze for her load but did drizzle some generously on these mini bundts. A recipe worth saving.

Lemon Bliss in mini bundts, drizzled with a glaze and sprinkled with some rose petals and pistachios
Recipe adapted from King Arthur’s Flour


114 gms butter
195 gms powdered sugar
2 large eggs
1 tsp baking powder
180 gms all purpose flour
110 GM’s room temperature milk
1 tbsp lemon zest (adjust as per taste)
Juice of 1.5 lemons (adjust as per taste)
Pinch of salt


Juice of 1 lemon
75 gms sieved icing sugar
Handful of Chopped pistachios, lemon zest and dried rose petals 


  1. Preheat the oven to 180 degrees Celsius.
  2. Sieve the flour and baking powder and mix it well.
  3. Cream room temperature butter and sugar till it’s fluffy and increases in volume.
  4. Add the eggs one by one, ensuring you whisk in between. Add salt and mix.
  5. Now mix using a spatula – flour – milk – flour- milk – flour, adding in intervals. Avoid using a handwhisk. Just cut and fold with a spatula. 
  6. Add zest and lemon juice and adjust as per taste. 
  7. Pour in a regular size mini bundt pan – makes about 11-12 bundts appx 60gms each.
  8. Bake at 180 in a pre heated oven for 25- 30 mins or till the skewer comes clean.
  9. To make the glaze, sieve icing sugar and mix it with lemon juice to make a thick fluid paste.
  10. Once the cake is baked, remove the tray and let it cool till the cakes are lukewarm to touch
  11. Un mould it and drizzle the glaze on the warm cakes.
  12. Sprinkle with some dried rose petals, chopped pistachios and lemon zest.