Description
Delightful mini cakes bursting with tangy lemon flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/4 cup whole milk
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for the glaze)
- 1 teaspoon lemon zest (for the glaze)
- 1 to 2 teaspoons milk, as needed for glazing
- Thinly sliced lemon, cut in half (for garnish)
- Fresh thyme sprigs (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the baking pan by lightly greasing and flouring a mini cake or cube cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, fresh lemon juice, and milk until well combined.
- Combine the flour, baking powder, and salt in a separate bowl.
- Add the dry mixture to the wet ingredients gradually until just combined.
- Fill the prepared mini cake molds three-quarters full with batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pan for a few minutes before transferring to a wire rack.
- Make the glaze by whisking powdered sugar, lemon juice, lemon zest, and milk until smooth.
- Glaze the cooled cakes with the lemon glaze.
- Garnish with half slices of lemon and sprigs of thyme.
Notes
These cakes are best served fresh or at room temperature. They can also be garnished with whipped cream or ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg