Preheat the oven to 325°F. Spray 6 mini bundts pan with Baker’s Joy baking or a good non-stick cooking spray and set aside. (Recipe actually makes 8 mini cakes, but because mini bundt pan I used is for 6 mini cakes, use leftover batter for cupcakes or 2 more bundt cakes if you have an extra pan or different pan)

In a large bowl, whisk together the flour, instant lemon pudding mix, baking powder, and salt and combine well. Set aside.

In another medium bowl, whisk together the eggs and sugar until well combined.

Whisk in the oil, Greek yogurt/sour cream, extract, lemon zest, and lemon juice until well combined.

With a rubber spatula, scoop the wet ingredients into the dry mixture and fold the mixture together until just combined and no flour streaks or flour pockets.

Use a large ziploc bag or pastry bag, add the batter into the bag and snip about a ½ inch to 1 inch hole on the corner of the bag you will be piping into the bundt pan cake tins. Be careful to watch the open end you snip, (so the thick batter doesn’t ooze out the end) and then start piping it into the mini bundt pans about ⅔ full to ¾ full. These will rise some, so don’t overfill. You could also spoon it in as well, but the other method is easier.

Use a spoon to smooth tops or gently tap the bundt pan on the counter to evenly distribute in bundt pan.

Bake mini bundts for 20-25 minutes, until cakes are done baking. To make sure your cake is done inside, stick a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out sticky or covered in batter, let it bake some more.

To release from cakes from pan, allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling.

Allow the cake to cool down completely before glazing.

In a medium bowl, whisk together the powdered sugar, milk, lemon juice, lemon zest, and extract until smooth and well combined. Place the cakes onto a platter/cake stand and pour the lemon glaze over the cooled cakes.

Enjoy!