Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a small dessert with big flavor. This moist, tender cake is baked in a 6-inch round bundt pan and infused with a delicate citrus-vanilla flavor from Fiori di Sicilia. Served with homemade lemon curd and raspberry sauce, it’s an elegant treat perfect for special occasions.

I purchased this mini bundt cake pan a few years ago, and have used it often.  The pan is perfect anytime you may need a smaller amount of dessert.  As empty nesters, my husband and I enjoy having a dessert without a lot of leftovers, but still enough to share with a few other people.

The citrus vanilla flavor in this cake comes from using Fiori Di Sicilia, an extract that combines vanilla, citrus and flower essences.  
I purchased mine from the KING ARTHUR website. The dominant flavors  in Fiori di Sicilia are vanilla and orange, so a combination of those two extracts make a fine substitute. I have also made this cake using a combination of vanilla and lemon extracts, when I did not have this.

HOW TO MAKE MINI CITRUS BUNDT CAKE:

INGREDIENTS

(Full list of ingredients and instructions in printable recipe card.)

CAKE

Cake flour
Baking powder
Baking soda
Kosher salt
Butter
Sugar
Egg
Fiori Di Sicilia (or vanilla and lemon/orange extract)
Lemon
Sour cream
Whole milk

LEMON GLAZE

Confectioner sugar
Milk
Lemon juice

LEMON CURD

Sugar
Eggs
Lemon juice
Lemons
Butter

RASPBERRY SAUCE

Sugar
Cornstarch
Water
Frozen raspberries

INSTRUCTIONS For Making Mini Citrus Bundt Cake

• Prepare the cake batter.  Spread evenly in cake pan that has been sprayed with no stick cooking spray. Tap cake pan on counter two or three times to remove any air bubbles.
• Bake just until cake tester comes out clean…do not overbake.

• Remove cake from oven and transfer to a wire cooling rack. Cool for 10 minutes. Invert cake onto a wire rack, and carefully remove from the pan. Allow to cool completely.

Prepare the homemade lemon curd. I used a recipe from Allrecipes. HERE is the link to it. I will also include the recipe in printable recipe card at end of this post.

Prepare the raspberry sauce also. For variations, you may also use any kind of berries, such as strawberry, blueberry, blackberry, or a mixture to make a sauce.

This Mini Citrus Bundt Cake is good enough to eat plain with just a dusting of confectioner sugar, serve with some fresh fruit, or a drizzle of confectioner sugar glaze.  Any  occasion will be a special one if you serve it with the lemon curd and raspberry sauce.

I love serving this for a small gathering with my daughters and granddaughters. Bringing out my grandmother’s Fostoria always makes it feel even more special and full of memories.

Why You’ll Love Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce

• Elegant dessert that is special enough to serve at Easter, Mother’s Day, or any holiday
• Perfect size cake for a smaller crowd  or empty nesters .
• Cake is so moist and has a bright citrus flavor
• Lemon curd  and Raspberry sauce add a fresh, vibrant flavor 

Recipe Tips and Variations for this Mini Citrus Bundt Cake

• You can use any fresh fruits with this cake
• If you prefer a different sauce than raspberry, feel free to use other fruits such as strawberries or blueberries.
• If you do not have Fiori Di Sicilia, you may use 1/4 tsp vanilla and 1/4 tsp lemon or orange extract.
• Be sure to spray the pan very well with no stick cooking spray.
• Allow pan to cool on wire cooling rack for 10 minutes.  Invert onto serving platter.

Frequently Asked Questions

How can I store this cake?
Store in an airtight container (or cake plate with dome) at room temperature for up to 3 days. Do not refrigerate as it can dry out

Can I Make This Cake in Advance?
YES. The cake, lemon curd, raspberry sauce can each be made a day ahead of time.  Store the cake on the counter, wrapped tightly. Store the other ingredients in airtight containers in the refrigerator. Warm the raspberry sauce prior to serving.

If you enjoy smaller sized desserts, you will also like my
Hummingbird Cake for 2,

This post was shared on Weekend Potluck @ https://sweetlittlebluebird.com/

This recipe was reviewed 5/2/26 and no changes made.

Print Pin

MINI CITRUS BUNDT CAKE WITH LEMON CURD & RASPBERRY SAUCE

Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a perfect small dessert with lots of big flavor.

Course Cakes/Cupcakes, Cooking For 2, Desserts

Cuisine American

Keyword Mini Citrus Bundt Cake, Mini Bundt Cake

Prep Time 30 minutes minutes

Cook Time 26 minutes minutes

Total Time 56 minutes minutes

Servings 4

Calories 500kcal

Author pamelashank2015

Ingredients

• CAKE:
• 3/4 cup cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 6 Tablespoons butter softened
• 1/2 cup sugar
• 1 large egg
• 1/8 teaspoon Fiori Di Sicilia may use 1/4 teaspoon vanilla & 1/4 teaspoon lemon or orange extract to replace this
• 1 lemon zested and juiced, divided
• 1 Tablespoon sour cream
• 3 Tablespoons whole milk
• LEMON GLAZE
• 3/4 cup confectioner sugar
• 1 teaspoon milk
• 1-3 teaspoons lemon juice
• remaining zest
• Place confectioner sugar in a small bowl whisk in milk. Add lemon juice 1 teaspoon at a time to obtain desired consistency to drizzle. Stir in the lemon zest. Drizzle over cooled cake.
• LEMON CURD
• 1 cup sugar
• 3 eggs
• 1 cup fresh lemon juice
• 3 lemons zested
• 1/2 cup unsalted butter melted
• In a microwave safe bowl whisk together the sugar and eggs until smooth. Stir in the lemon juice, lemon zest,and butter. Cook in microwave at 1 minute intervals, whisking after each,until it is thickened. (Link to original recipe from ALLRECIPES in blog post)
• RASPBERRY SAUCE
• 1/2 cup sugar
• 1 Tablespoon corn starch
• 1/2 cup water
• 2 cups frozen raspberries
• Whisk together the sugar and cornstarch in a medium saucepan. Add the water and bring to a boil. Stir in the raspberries lower to a medium heat and simmer until mixture starts to thicken,about 5 or 6 minutes. Remove from heat and strain through a sieve into a bowl. I press down on the berries with a fork to get all of the juice out. Discard seeds and pour sauce into a small pitcher.

Instructions

• Preheat oven to 325 degrees F. Spray a 6-inch mini bundt cake pan with no stick cooking spray. Spray all areas very well.
• In a small mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt;set aside.In a medium size mixing bowl, using an electric mixer, cream the butter. Add sugar and continue to beat until well combined. Beat in the egg, Fiori Di Sicilia, 3 teaspoons of lemon juice, half of lemon zest, and the sour cream.
• Beat in the flour mixture, alternating half at a time, with the milk. Beat mixture until combined, but do not over beat.
• Spread batter evenly in the pan. Tap pan gently on counter top three times so air bubbles will rise.
• Bake about 24-26 minutes, or until cake tester inserted comes out clean. Do not over
• bake. Remove from oven and allow to set on a wire cooling rack 10-15 minutes. Invert and carefully remove from the cake pan. Cool completely on wire rack. Drizzle glaze on cake and serve with lemon curd and raspberry sauce.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

NOTES:
I included a recipe for homemade lemon curd, but you can use a purchased one also.

If you do not have the Fiori Di Sicilia extract, you can substitute 1/4 tsp vanilla and 1/4 tsp orange or lemon extract.

Be sure to spray the bundt pan very well with no stick cooking spray.  After the cake is baked, remove it from the oven and cool on a wire rack for 10 minutes. Invert carefully onto a serving platter after that.

You may use any fruit to make the sauce if you do not want raspberry, but it is so good with the other flavors.