Description
Bake moist, bright mini lemon cakes perfect for individual servings, topped with a simple lemon glaze.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup mini muffin tin or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg until just combined.
- In a small bowl, mix the milk, 2 tablespoons of lemon juice, and lemon zest.
- Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more powdered sugar or lemon juice, a drop at a time, to reach a thick but pourable consistency.
- Drizzle the glaze over the cooled mini cakes before serving.
Notes
- For a stronger lemon flavor, use only egg yolks instead of one whole egg, and add 1/4 teaspoon of lemon extract to the batter.
- If you do not have a mini muffin tin, you can use a standard 12-cup muffin tin, increasing the baking time by 3 to 5 minutes.
- Store leftover glazed cakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 15
- Sodium: 75
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 2
- Cholesterol: 30