Mini Lemon Cakes (Print Version)
Tender lemon-infused mini cakes with a tangy glaze, perfect for elegant desserts or afternoon tea.
# 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
# Steps:
01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt pan or muffin tin thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest until evenly distributed.
05 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in lemon juice until just combined—avoid overmixing.
06 - Divide batter evenly among prepared cups, filling each about 3/4 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, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with enough lemon juice to create a thick yet pourable consistency. Drizzle generously over cooled cakes.
# Expert Tips:
01 -
- The texture is impossibly light while still feeling rich and satisfying
- Fresh lemon shines through in every single bite without being overwhelming
02 -
- Overmixing once the flour is added makes tough rubbery cakes so stop as soon as you see no dry streaks
- Room temperature ingredients are not optional here because cold butter and eggs create a curdled separated mess
03 -
- Use fresh lemon juice not bottled because the difference in brightness is impossible to miss
- Let the glaze set for at least 30 minutes before stacking or serving