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Mini Lemon-Strawberry Bundt Cakes with a Sumac Glaze

Mini Lemon-Strawberry Bundt Cakes with a Sumac Glaze

Sumac really livens up and lends an exotic tough to these strawberry bundt cakes.  You can make this cake in a large bundt pan, but I love any excuse to use the mini bunt cake pan. 

To make this cake dairy free use vegan stick butter and dairy free Greek yogurt. 

Mini Lemon-Strawberry Bundt Cakes with a Sumac Glaze
  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 2½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 7 ounces plain whole milk Greek yogurt
  • 12 ounces (about 1 pint) fresh strawberries, sliced into small chunks
  • 1¼ cup confectioner’s sugar, divided
  • 2 tablespoons milk
  • 2 tablespoons Jamie Geller Sumac
  • Optional: Dried rose petals, to garnish


  1. Preheat your oven to 325° F and position a rack in the center. Butter *and* flour (this is important—don’t skip it!) a nonstick mini bundt pan (10-15 cup pan) or other decorative miniature cake pan. In a large mixing bowl, whisk together the flour, baking soda, and salt; set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, followed by 1/2 tablespoon of lemon juice. Finally, add the flour and yogurt, then fold in the strawberries.
  3. Divide the batter evenly among the cavities of the mini bundt pan, filling each cavity a little more than ¾ of the way full. Bake for 40-50 minutes or until a deep golden brown (all mini bundt pans are slightly different, so keep an eye on your cakes!).
  4. When time’s up, place a wire cooling rack over the base of the pan, then carefully invert to release the cakes right-side-up. Allow them to cool completely, at least 30 minutes, before making the glaze.
  5. Spoon ¼ cup of the confectioner’s sugar into a fine-mesh sieve, then tap it over the cakes to give them a snowy coating. Next, whisk together the remaining 1 cup of confectioner’s sugar, milk, and sumac, and spoon the mixture into a piping bag or plastic sandwich bag (if using a sandwich bag, use scissors to snip a very small hole off of one of the corners). Pipe the glaze over each of the cakes, serve, and enjoy!