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Lemon-Lime Miniature Bundt Pound Cakes


A citrusy lemon-and-lime glaze tops these elegant miniature bundt cakes.

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Rate this recipe 4.5/5 (18 Votes)


  • For the Miniature Bundt Pound Cakes:
  • 2 1/2 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grated lime peel
  • For the Lemon-Lime Glaze Topping:
  • 2 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated lime peel


Preparation time 25mins
Cooking time 80mins
Adapted from


Step 1

Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.

Combine lemon juice, lime juice, lemon peel and lime peel. Stir into Bundt cake batter. Divide mixture among prepared bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans 15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely.

Place powdered sugar in small bowl. Add juices, cream and peel and stir until mixture is smooth. Let stand until icing falls in heavy ribbons from spoon, about 10 minutes. Makes about 1 cup.

Drizzle over Bundt cakes. Let stand until icing sets. Store in airtight container at room temperature up to 1 day.


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