Gluten-Free Meyer Lemon Mini Bundt Cake
This gluten-free Meyer lemon mini bundt cake is full of bright citrus flavor and finished with a sweet lemon glaze, making it a cheerful little treat for spring.
This recipe was adapted from an old-fashioned lemon cake recipe. The lard gives these cakes a tender crumb and a slightly denser texture, which works beautifully in a small bundt cake, while the butter adds a touch of richness and flavor.
Meyer lemons are my favorite lemons to bake with. They are sweeter and less acidic than regular lemons, and their fruitier flavor shines in baked goods.
If you love baking with Meyer lemons, you might also enjoy making Homemade Meyer Lemon Curd, a bright and creamy spread that’s wonderful on scones, toast, or tucked into desserts.
Did you know?
Meyer lemons are thought to be a cross between a lemon and a mandarin orange, which is what gives them their signature sweetness and floral flavor.
Mini bundt cakes are simply fun. These individual cakes are perfect for an Easter brunch, Mother’s Day celebration, or even a thoughtful homemade birthday gift.
Give These Mini Bundt Cakes as a Sweet Homemade Gift
These little Meyer lemon mini bundt cakes also make a thoughtful homemade gift. Tuck one or two into a small bakery box, tie it with baker’s twine, and you have a sweet surprise ready to brighten someone’s day.
They’re perfect for spring gatherings, birthdays, or simply sharing a little homemade kindness with a friend.
Bridget’s Recipe Tips
Grease the Mini Bundt Pans Well
Mini bundt pans have lots of little crevices. I like to use avocado oil and my fingers to make sure every section is well greased, so the cakes release easily after baking.
Bring Eggs and Milk to Room Temperature
Room temperature ingredients blend together more smoothly and help create a tender cake.
Use Fresh Lemon Zest
Fresh lemon zest adds the brightest flavor to this cake. When zesting your lemon, be sure to remove only the yellow outer layer and avoid the white pith underneath, which can taste bitter.
Don’t Overmix the Batter
Once you begin adding the dry ingredients, mix just until everything is combined. Overmixing can make the cakes dense instead of tender.
Let the Cakes Cool
After removing the cakes from the oven, allow them to cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely.
Lemon Glaze
The glaze should be thick enough to fall into ribbons from the spoon.
Catch the Drips
Place parchment paper underneath the cakes on the wire rack before glazing to catch the drips.
Gluten-Free Meyer Lemon Mini Bundt Cake
Ingredients
- 1 ¾ cups sugar
- 2 teaspoons lemon zest
- ¼ cup lard
- 1 tablespoon lard
- ¼ cup butter
- 1 tablespoon butter
- 2 large eggs
- 2 ¾ cups gluten-free flour blend
- 2 ½ teaspoons baking powder
- 1 teaspoon sea salt
- ¾ cup whole milk
- ½ cup Meyer lemon juice
For the Lemon Glaze
- 1½ cups powdered sugar
- 2 –3 tablespoons Meyer lemon juice
Instructions
- Lightly grease your mini bundt pan. I like to use a little avocado oil and my fingers to make sure every crevice of the pan is well coated so the cakes release easily after baking.
- In a large mixing bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until fragrant. Let the mixture sit for about 10 minutes so the lemon oils can flavor the sugar.
- Add the lard and butter to the lemon sugar. Using a mixer, cream together until light and fluffy.
- Add the eggs.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and sea salt.
- Add the dry ingredients to the batter in three additions, alternating with the milk. Mix just until combined.
- Stir in the Meyer lemon juice and mix until the batter is smooth.
- Spoon the batter into greased mini bundt pans, filling each about halfway full.Note: This recipe makes a little more batter than one mini bundt pan holds. I usually bake the remaining batter as cupcakes or in a small 6-inch cake pan.
- Bake at 350°F for about 20–25 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for about 10 minutes, then gently remove and place on a wire rack to cool completely.
- Once the cakes are completely cooled, drizzle with lemon glaze and sprinkle with fresh lemon zest if desired.
Lemon Glaze Instruction
- Sift the powdered sugar into a small bowl to remove any lumps.
- Add the lemon juice and whisk until the glaze is smooth.
- Adjust the consistency as needed. If the glaze is too thick, add a little more lemon juice. If it is too thin, add a bit more powdered sugar.
- Spoon the glaze over the cooled bundt cakes, allowing it to drip down the sides.
- Sprinkle lightly with fresh lemon zest, if desired.
- Let the glaze set before serving.
I hope these little Meyer lemon mini bundt cakes bring a bit of sunshine to your kitchen.
If you’re looking for another delicious way to enjoy Meyer lemons, you might also enjoy these Gluten-Free Meyer Lemon Thumbprint Cookies.
From my happy, healthy home to yours,
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