Sugar Free Mini Lemon Bundt Cakes

Sugar Free Mini Lemon Bundt Cakes are a delicious individual sized dessert idea that are made with cake mix and pudding.

These tasty cakes are moist and tender, boasting a citrusy flavor that is balanced with a simple glaze.

What makes Mini Lemon Bundt Cakes so good?

This is a quick and easy recipe that is made without added sugar.

I like that this recipe is baked in individual sized cake pans for single servings.

Did you try my recipe for Sugar Free Lemon Pound Cake

That lemon pound cake is really the perfect balance of a buttery flavored cake and lemon. Both this recipe for lemon bundt cakes and that recipe for pound cake are delicious desserts made with lemon and no added sugar.

To make this recipe you will need a mini or small sized bundt cake pans. You can find a selection of mini bundt pans here.

Why we love about this bundt cake.

The lemon flavor is a nice alternative to the usual cake flavor. I like that actual lemon juice is used to get that flavor too!

Here is what else we like about this recipe.

• Using a sugar free cake mix takes time and effort out of measuring ingredients.
• Sugar free lemon instant pudding gives these cakes the perfect moisture as well as flavor.
• Lemon cakes can be served about any time of the year- especially during spring holidays such as mother's day.
• The individual sized cakes can be served as a dessert or frozen to enjoy later.
• These cakes can be easily personalized by decorating them with fruit (such as lemon slices) , sprinkling coconut flakes on top, or by simply sprinkling sugar free powdered sugar on top.
• This is an easy recipe to make and about everyone can agree on it.

Ingredients needed to make moist lemon bundt cake recipe.

You will need a box of cake mix and a box of lemon instant pudding mix. However, you will not need the ingredients to actually make these as indicated on their packaging.

Ingredients needed to make lemon bundt cake.

• Sugar Free Cake Mix. Use a 15-16 ounce box to keep the ingredients in balance. Also, white or yellow cake mix work best.
• Sour Cream. This adds to the moisture and texture of the cakes. Buttermilk or plain Greek yogurt are a good alternative to sour cream.
• Milk. Full fat milk offers the most moisture. I would not go under 2% for moisture. Oat milk, heavy cream, or coconut milk are alternatives.
• Oil. Use a neutral oil such as vegetable oil.
• Eggs Your eggs should be at room temperature for optimal blending..
• Instant Lemon Pudding. Use Sugar free lemon instant pudding .
• Lemon Juice. Freshly squeezed lemon juice is always preferred so that you know there are no other ingredients (such as sugar) added.

Ingredients needed to make lemon glaze.

• Sugar Free Powdered Sugar. Granulated sugar will not work in this recipe.
• Butter. Your butter should be melted.
• Milk. Water, half and half, or a milk alternative may be used.
• Vanilla Extract. This will help to balance out the lemon flavor.
• Lemon Zest. For a lemon flavored glaze.

How to make Sugar Free Mini Lemon Bundt Cakes

Prep Time: 35 minutes .
Bake Time: 15-20 minutes .
Servings: 24 mini Bundt cakes, depending on the size pan that you use. A 12-cavity mini Bundt pan was used to make my cakes.

1. Preheat your oven to 325 and prep your mini bundt cake pan(s) well for nonstick. I like to 'double-prep' for a recipe such as this one.
2. In a large mixing bowl, combine together the cake mix, sour cream, milk, oil, and eggs. Start by mixing the ingredients on low speed for 30 seconds. Scrape down the sides of the bowl and beat the ingredients on medium for another minute.
3. Next, add the dry lemon pudding mix and lemon juice to the mixing bowl and mix until combined.
4. Use a spoon, piping bag, or small cookie scoop to transfer the batter into the prepared pans, filling about ⅔ full .
5. Bake the bundt cakes for 15-20 minutes or until a toothpick comes out clean.
6. Let the cakes cool in the pan for 10 minutes before transferring them to a cooling rack to fully cool.
7. To make the glaze, combine together the powdered sugar alternative and melted butter until combined. Then whisk in the milk, vanilla extract, and lemon zest. Mix until fully combined and smooth, making adjustments as needed for texture (it should be thin enough to drizzle, but still thick enough to stay on the cakes.)
8. Let the glaze set until set before serving (about 10 minutes).

Expert Tip 👉 This recipe was tested at an elevation of ≈ 4,500 feet. Some adjustments may be needed depending on your elevation. (No adjustments were made based on this elevation, this is simply the elevation it was tested at.)

Tips for making the best lemon bundt cake.

Bundt cake pans can sometimes be a pain to clean thanks to the ridges that make them so interesting to look at. It is a good idea to prep well- like grease and dust with flour- for an easier release of the cakes.

More helpful tips for you.

1. For more lemon flavor you can use lemon juice for the glaze with or instead of the milk.
2. Adding a drip or two of yellow food coloring can make these cakes even more yellow.
3. While my cakes were made in a small sized pan you could also make these cakes full sized, making adjustments as needed in baking time.
4. Mini bundt cake pans can vary in size which means that your yield may be different from mine.
5. Depending on the size of your cake pans, it may be easier to use a pastry bag or cut corner of a large zip top bag to fill the pans with batter.
6. Let the cakes fully cool on a cooling rack before glazing them for best results.