Mini Lemon Cakes (Print Version)
Delicate, moist mini cakes bursting with fresh lemon flavor, perfect for teatime or special occasions.
# 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
# How To Make It:
01 - Preheat oven to 350°F. Generously grease a 12-cup mini bundt pan or standard muffin tin with butter or cooking spray.
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 with electric mixer on medium-high speed until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and lemon zest until incorporated.
05 - Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour. Add lemon juice and mix until just combined. Take care not to overmix.
06 - Divide batter evenly among prepared cups, filling each about 3/4 full. Bake for 16-18 minutes until a toothpick inserted into center comes out clean.
07 - Let cakes cool in pan for 10 minutes before carefully removing. Transfer to wire rack and cool completely before glazing.
08 - Whisk powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and thick but pourable. Drizzle glaze over completely cooled cakes.
# Handy Tips:
01 -
- The texture is impossibly light, like eating a lemon scented cloud that somehow still feels substantial and satisfying
- That fresh lemon glaze transforms ordinary moments into something worth celebrating, even on a Tuesday afternoon
02 -
- Room temperature ingredients matter more here than in almost any other recipe I've made
- Overmixing after adding the flour will make these tough, stop as soon as you see no dry streaks
03 -
- Zest your lemons before juicing them, it's much easier to handle whole fruit
- If your glaze is too thick, add juice one teaspoon at a time until it flows like honey