Mini Lemon Cakes (Printable)

Delicate individual-sized cakes with fresh lemon flavor and tangy glaze

# What You 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

# Directions:

01 - Preheat oven to 350°F. Generously grease a 12-cup mini bundt pan or standard muffin tin with butter or cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly blended.
03 - Using an electric mixer on medium-high speed, beat softened butter and granulated sugar in a large bowl until pale and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and fresh lemon zest until evenly distributed.
05 - Gradually add flour mixture in three portions, alternating with milk in two portions, beginning and ending with flour. Fold in lemon juice until just combined—take care not to overmix.
06 - Divide batter evenly among prepared cups, filling each about three-quarters full.
07 - Bake for 16-18 minutes, or until a wooden toothpick inserted into the center comes out clean. Allow cakes to cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with enough fresh lemon juice to achieve a thick, pourable consistency. Drizzle glaze over completely cooled cakes.

# Expert Suggestions:

01 -
  • These little cakes pack an enormous lemon punch without being overwhelming or artificial
  • The texture is incredibly moist and tender, almost like a pound cake but lighter
  • They're perfectly portioned for sharing and look stunning on any dessert platter
02 -
  • Overmixing the batter after adding flour will make these tender cakes tough, so stop as soon as you see no dry streaks
  • The glaze should be thick enough to hold its shape but thin enough to pour easily
  • Room temperature ingredients blend more easily and create a more uniform texture
03 -
  • Use a microplane for the finest, most fragrant lemon zest without any bitter white pith
  • Roll your lemons firmly on the counter before juicing to maximize every drop

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