Copycat Panera Lemon Bundtini Recipe (Collab Review)
Panera partnered with Nothing Bundt Cakes and I grabbed this adorable palm-sized lemon cake with my coffee! The cake is incredibly moist with bright citrus flavor, and the white icing glaze adds just the right sweetness without being cloying. It's the perfect single-serve treat. Collaboration done right.
Ingredients
Main ingredients
- all-purpose flour 1.5 cups
- granulated sugar 1.25 cups
- unsalted butter (softened) 0.5 cups
- large eggs 3 pieces
- fresh lemon zest 2 tbsp
- fresh lemon juice 0.25 cups
- sour cream 0.5 cups
- whole milk 0.25 cups
- baking powder 1.5 tsp
Seasonings/Sauce
- vanilla extract 1 tsp
- kosher salt 0.5 tsp
- powdered sugar 1 cup
- lemon juice (for glaze) 2 tbsp
- cream cheese (softened) 2 oz
- unsalted butter (softened, for glaze) 1 tbsp
Nutrition summary
Carbohydrates
45 g
56%
Protein
4 g
5%
Fat
14 g
39%
Cooking steps
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1
Preheat your oven to 350°F. Generously grease a 6-well mini Bundt pan to ensure easy release—the signature clean edge is key, just like Panera's single-serve Bundtini.
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2
In a stand mixer (or with a hand mixer), cream the softened butter and granulated sugar on medium speed for at least 3 minutes until light and fluffy. This builds the moist, tender crumb Panera is known for.
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3
Beat in the eggs one at a time, scraping down the bowl. Add lemon zest, lemon juice, sour cream, vanilla extract, and milk, mixing until fully incorporated. Mixing dairy with citrus at this stage creates that bright, rich flavor found in Panera's lemon cakes.
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4
In a separate bowl, whisk together flour, baking powder, and kosher salt. Add dry ingredients to wet in two batches, mixing gently until just combined. Do not overmix; overmixing reduces the cake’s tender texture.
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5
Divide batter evenly among the Bundt wells (about two-thirds full). Bake for 20–24 minutes until a toothpick comes out clean and edges are lightly golden. Cool in the pan for 10 minutes, then turn out onto a rack.
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6
While cakes cool, make the glaze: beat cream cheese and butter together until creamy. Add powdered sugar and 2 tbsp lemon juice, mixing until smooth and thick but pourable. For the classic Panera look, pipe or drizzle glaze generously over each Bundtini once fully cooled.
Personalized Q&A
Q. Does this actually taste like Panera?
Yes! This recipe closely mimics Panera’s Lemon Bundtini by creating an incredibly moist crumb with real lemon zest, sour cream, and the butter-based batter, and the signature icing uses cream cheese and fresh lemon juice for an authentic flavor and texture that matches what you’d find at Panera or their collab with Nothing Bundt Cakes.
Q. Do I need a stand mixer to make the Lemon Bundtini?
A stand mixer makes creaming the butter and sugar easier, but a hand mixer works fine. You can also do it by hand with a sturdy whisk—just focus on beating the butter and sugar until light and fluffy for a tender result.
Q. Can I make this gluten-free or dairy-free?
For gluten-free, substitute an all-purpose gluten-free flour blend for the regular flour. For dairy-free, use plant-based butter and dairy-free yogurt in place of sour cream and milk. The recipe contains eggs for structure, but you could try an egg replacer for a vegan adaptation, though texture may vary.
Q. How many calories are in each Panera Lemon Bundtini?
Each serving (one Bundtini, about 80g) contains approximately 320 calories, with 45g carbs (56%), 4g protein (5%), and 14g fat (39%), based on the ingredients and typical yield.
Q. How does the cost compare to buying at Panera?
Making these at home is usually less expensive than buying single Lemon Bundtinis from Panera, especially if you already have staple ingredients like flour and sugar. The cost per cake is significantly lower than retail, and you can enjoy bakery-style results fresh from your oven.
