Hannah’s birthday was last Saturday, and I can hardly believe that she is 28 years old already.  Like, what?!   So in honor of her birthday I made these mini lemon bundt cakes – so cute!

Also cute – baby Hannah at age 3!  This was at my Mom’s house and I remember she was walking by and leaning against my Mom’s refrigerator and said “take my picture!”

I realized I never cropped these from timehop – oh well!  In the picture below is some pics from Hannah ten years ago when she went on her exchange trip to Germany.  My niece is exactly ten years younger than Hannah and was expecting to go to France for her trip her senior year in just a week, but sadly her trip got cancelled due to the coronavirus – it makes me so sad because it is a trip of a lifetime.

Now Hannah is 28, married 2 1/2 years already and I’ve loved having Hannah and Jacob living with me.  Even if I do hog the kitchen 90% of the time. 😛

These mini lemon bundt cakes are so delicious.  I love that they are portion controlled and one is plenty to get your sweet tooth fix.

I used my stick blender to mix the wet ingredients, and I think that made all the difference – these are so light and fluffy.

And don’t skip the lemon zest – it makes these!

I bought this mini bundt pan on Amazon – so cute!  See how fluffy these are!

Mini Lemon Bundt Cakes

Yield: 12

My daughter LOVES the lemon loaf at Starbuck's - so I decided to make her these mini lemon bundt cakes - all the flavor without the guilt!


Cake Ingredients:

  • 2.5 cups self-rising flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup unsweetened almond milk
  • ½ cup Truvia Natural Sweetener
  • 3 eggs
  • Juice of 2 large lemons
  • Zest of 2 large lemons
  • Glaze Ingredients:
  • 1.5 cups Truvia Natural Sweetener
  • 1/4 cup corn starch
  • 1 tablespoon lemon juice
  • 1 tablespoon water


Heat oven to 350 degrees. In a large bowl, mix the flour, baking soda, baking powder, salt and Truvia Natural Sweetener. In another bowl, mix the almond milk, eggs, lemon juice and zest.

Mix the dry with the wet ingredients together until thoroughly mixed. Spray mini bundt pan with cooking spray, divide the batter to get 12 mini bundt cakes. Bake for 17-21 minutes, or until browned and pulling away from the edges.

For the glaze, add all ingredients to a food processor and whip for about 3 minutes until silky smooth.
Once cooled, mix glaze and drizzle it over the top of each cake.


No matter which WW plan you are on, these are 3 points each. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

How cute?!!

I can’t wait to make these again.   And next time I think I’ll add blueberries to kick it up a notch.  These would be awesome for Easter too!

Happy Wednesday friends – make it a great day!

These 3 smart point mini bundt cakes are made from scratch with a delicious Truvia sweetened lemon glaze. Such an easy dessert that reminds me of a Starbucks lemon loaf without all the guilt!