Mini Lemon Cakes (Printable)
Delicate individual lemon cakes with fresh citrus flavor and sweet glaze. Perfect for afternoon tea or dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 3/4 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tsp 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 tbsp fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup mini bundt pan or muffin tin thoroughly.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
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 well after each addition. Mix in vanilla extract and lemon zest.
05 - Alternate adding flour mixture and milk to wet ingredients, beginning and ending with flour. Fold in lemon juice until just combined. Avoid overmixing.
06 - Distribute batter evenly among prepared cups, filling each about 3/4 full.
07 - Bake for 16-18 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to wire rack.
08 - Whisk powdered sugar with enough lemon juice to achieve a thick, pourable consistency. Drizzle generously over cooled cakes.
# Expert Tips:
01 -
- These little cakes deliver an intense burst of fresh lemon flavor that feels sophisticated yet comforting
- The recipe comes together quickly but looks impressive enough for afternoon guests
- They freeze beautifully, so you can always have something special on hand for unexpected visitors
02 -
- Overmixing once the flour is added will make these delicate cakes tough, so stop as soon as you no longer see dry streaks
- Room temperature ingredients incorporate more easily and create a more uniform texture
- The glaze sets quickly, so work fast once you start drizzling
03 -
- Zest your lemons before cutting them for juice to capture all those aromatic oils
- For extra flavor, add poppy seeds right before folding in the flour mixture
- If your glaze is too thick, add lemon juice one teaspoon at a time until it flows smoothly