Mini Lemon Cakes (Print Version)
Tender individual-sized cakes with bright lemon flavor and sweet glaze topping.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 3/4 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1/3 cup whole milk
→ Glaze
12 - 1 cup powdered sugar
13 - 2-3 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease a 12-cup mini bundt pan or muffin tin with cooking spray or butter.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and lemon zest.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in lemon juice until just incorporated, being careful not to overmix.
06 - Distribute batter evenly among prepared cups, filling each about three-quarters full.
07 - Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with sufficient lemon juice to achieve a thick, pourable consistency. Drizzle glaze over completely cooled cakes.
# Expert Advice:
01 -
- The fresh lemon flavor wakes up your palate without being overwhelming or artificial
- These mini cakes are perfectly portioned so you can enjoy a treat without committing to a full slice
- The glaze adds just enough sweetness while letting the tangy lemon shine through
02 -
- Room temperature ingredients combine more smoothly and create better texture
- Overmixing once you add the flour makes tough cakes, so stop as soon as you see no dry streaks
- The glaze thickens as it sits, so drizzle immediately while its still pourable
03 -
- Zest your lemons before juicing them, its much easier to handle the fruit while its still firm
- Line your counter with parchment under the cooling rack to catch drips when glazing