Mini Lemon Cakes (Printable)
Moist, citrusy mini treats with tangy lemon glaze ready in under 40 minutes.
# 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.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat softened butter and granulated 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 until incorporated.
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 - Divide batter evenly among prepared cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes 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 but pourable consistency. Drizzle glaze over completely cooled cakes.
# Expert Tips:
01 -
- These little cakes deliver an explosion of bright lemon flavor without being overwhelmingly tart
- The texture is incredibly moist and tender, almost like eating a cloud
- They bake up beautifully golden and make any ordinary moment feel like a celebration
02 -
- Room temperature ingredients are non negotiable here or your batter may curdle and become dense
- Stop mixing as soon as the flour disappears to keep these cakes tender and delicate
- The glaze should be thick enough to hold its shape but thin enough to pour, add juice one tablespoon at a time
03 -
- Zest your lemons before juicing them, it is so much easier and prevents the zest from sticking to your fingers
- Use a microplane grater if you have one to get only the bright yellow zest and none of the bitter white pith