Mini Lemon Rose Bundt Cakes

Bright, citrusy, and beautifully shaped like roses, these Mini Lemon Rose Bundt Cakes are perfect for any celebration!  Their fresh lemon flavor makes them ideal for spring, Mother’s Day, Easter, or birthdays.

This post may contain affiliate links. Please read my disclosure policy.

Mini Lemon Rose Bundt Cakes are soft, lemony, rose-shaped cakes topped with a luscious lemon glaze.

These adorable rose cakes are the perfect treat for lemon lovers, spring holidays, and special occasions.

No box mixes here!  These cakes are made-from-scratch and have a wonderful tender crumb.

Lemon lovers looking for a full-size cake will enjoy Lemon Raspberry Bundt Cake!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

• Butter – unsalted
• Sugar
• Egg
• Greek yogurt – plain or vanilla
• Vanilla extract
• All-purpose flour
• Sea salt
• Baking powder
• Lemon (zest & juice)
• Powdered sugar
• Rose Bundt Pan (linked in recipe card)

How to make these cakes

1. Cream together the butter and sugar with a hand mixer, then add the rest of the wet ingredients.
2. In a separate bowl, stir together the dry ingredients, then gradually add them to the wet ingredients and mix until just combined.
3. Bake according to recipe card below. 
4. Let cakes cool in pan for 5 minutes, then turn them out onto a cooling rack.
5. While the cakes cool, make the glaze.  Glaze cooled cakes and enjoy!

📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

How to serve these rose cakes

These mini rose cakes are perfect for special occasions like Valentine’s Day, Mother’s Day, and birthdays.

• You can glaze them as the recipe states, or you could dust them with powdered sugar.
• These cakes make a great dessert for lemon lovers.
• Their miniature size makes them perfect for brunches or baby showers.

💡Tips & Tricks

• Bundt pan: Because of all the crevices in the Nordic Ware Rosebud Cakelet Pan, make sure to prepare the pan with butter and a dusting of flour before adding batter.
• Lemon juice: An average lemon produces around 2-3 tablespoons of juice.  You need 2 tablespoons for this recipe, so if your lemon is small, you may need two.
• Greek yogurt: Helps with the structure of the cake, while adding moisture and providing a soft, tender crumb.  Non-Greek yogurt isn’t as thick and may not provide the same results.
• Glaze: For a brighter, tangier glaze, feel free to omit the butter from the glaze ingredients.  Butter makes a softer, silkier glaze with a less tart lemon flavor.
• Pan size: If you plan on using a different mini Bundt pan, know that the holes in the rosebud pan have a 2.25 cup/0.53 liter capacity.

Looking for more dessert recipes?  Here are some favorites:

• Lemon Cheesecake Cheese Ball
• Blueberry Skillet Cake
• Slow Cooker Apple Cobbler
• Mini Biscoff Cheesecakes

Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Mini Lemon Rose Bundt Cakes

Flavorful Eats

Bright, citrusy, and beautifully shaped like roses, these Mini Lemon Rose Bundt Cakes are perfect for any celebration!  Their fresh lemon flavor makes them ideal for spring, Mother’s Day, Easter, or birthdays.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

cool 5 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 6 cakes

Equipment

• Nordic Ware Rosebud Cakelet Pan (2.25 cup capacity)
• Hand mixer
• Cooling rack
• 2 Mixing bowls

Ingredients

  

1x2x3x

Cake ingredients

• softened butter & a couple pinches of flour for preparing pan
• 1/2 cup sugar
• 4 tablespoons unsalted butter softened
• 1 egg
• 1/4 cup Greek yogurt plain or vanilla, room temperature
• 1/2 teaspoon vanilla extract
• 1 lemon the zest of
• 1 tablespoon lemon juice
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 pinch sea salt

Glaze ingredients

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon melted butter Optional - makes glaze more rich & less tart

Instructions

 

Make the cake

• Preheat oven to 325°. Prepare pan by brushing softened butter in the holes of the Bundt pan, making sure to get into the crevices. Take a pinch or two of flour and from 6" above the pan, lightly dust the flour into the buttered holes of the pan.
• Cream 4 tablespoons of butter with 1/2 cup sugar in a mixing bowl with a hand mixer. When it's nice and fluffy, add the egg, yogurt, vanilla extract, lemon zest, and lemon juice. Mix until combined.
• In a separate mixing bowl, stir together the dry ingredients (flour, baking powder, sea salt). Gradually add the dry ingredients to the wet ingredients while mixing with hand mixer until just combined.
• Divide the batter evenly amongst the holes of the greased and floured pan. Bake for 18-22 minutes, or until a toothpick comes out clean. The edges of the cakes should be a little golden.
• Let cakes cool in the Bundt pan for 5 minutes, then turn them out onto a cooling rack.

Make the glaze

• Combine the powdered sugar, lemon juice, and melted butter in a small bowl. When the cakes have cooled, spoon the glaze over the cakes. Enjoy!

Notes

• Make sure to use the "spoon & level" method for measuring flour for consistent results.
• To prevent the cakes from sticking in the pan, be sure to prepare pan with softened butter and a dusting of flour.
• Fresh lemons are a must.  We use the zest and juice in this recipe.
• The rosebud mini Bundt pan has a 2.25 cup capacity.  Other pans may require more or less baking time.
• Regular yogurt is more watery and less thick than Greek yogurt, so it may not produce the same results.
• Store cakes in an air-tight container at room temperature for 1-2 days or in the fridge for up to 5 days.

Keyword Cake, Lemon

Tried this recipe?Let us know how it was!