The Favourite Glazed Lemon Bundtlette Cakes

by Vicki BrunsvoldTastemaker in Residence



2 cups cake flour

1 tsp. baking powder

1/8 tsp. salt

6 Tbsp. butter, softened

1 2/3 cups sugar

2 large eggs

4 oz. cream cheese, softened

1/4 cup vegetable oil

2 Tbsp. Greek yogurt

1 tsp. Vanilla

1/2 cup whole milk

2 Tbsp. lemon zest, grated


  1. Mix butter and sugar until well blended

  2. Add eggs, one at a time and continue mixing well

  3. Add cream cheese, mix well and continue mixing adding vanilla, oil, and yogurt

  4. Sift together flour, baking powder and salt

  5. Alternately add sifted dry ingredients, then milk, dry ingredients, milk, etc

  6. Whisk in lemon zest until well mixed

  7. Spoon into well buttered bundtlet pan about 1/2 full

  8. Bake in 325° oven for about 20-25 minutes - done baking when toothpick is clean

  9. Let rest about 10 minutes before turning out of pan onto rack



1/4 cup lemon juice

1 cup powdered sugar


  1. Bring ingredients to boil and thicken for 10 minutes or so

  2. Spoon over bundlets

Cook’s Note:  Baking time may vary depending on your bundtlette size. My bundtlette pan has a 1/3 cup capacity per cake and this recipe made 24 bundtlettes.