Mini Lemon Cakes (Printable Version)
Moist, tender mini cakes infused with fresh lemon and topped with sweet glaze
# 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
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt pan or muffin tin thoroughly with cooking spray or butter.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest until incorporated.
05 - Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix in lemon juice until just combined; do not overmix.
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.
08 - Let cakes cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
09 - Whisk powdered sugar with enough lemon juice to form a thick but pourable glaze, adding juice 1 tablespoon at a time.
10 - Drizzle the glaze over the cooled cakes, allowing it to set for 15 minutes before serving.
# Expert Tips:
01 -
- These bite-sized cakes deliver intense lemon flavor without being overwhelmingly tart
- The texture is impossibly moist, staying fresh for days thanks to the butter and citrus
- They look impressive with minimal effort, perfect for unexpected guests or planned gatherings
02 -
- Overmixing after adding flour creates tough, rubbery cakes, so hand-fold the final additions or use the lowest mixer speed
- Room temperature ingredients prevent curdling and ensure even baking, so plan ahead and set everything out an hour before starting
- These are done sooner than you think, so check at 16 minutes because overbaked mini cakes dry out quickly
03 -
- Poppy seeds add subtle crunch and visual interest, stirring them in gently just before filling the pans
- Brushing the warm cakes with simple syrup before glazing locks in extra moisture
- Zest directly over the bowl to catch every drop of those fragrant citrus oils