These Mini Lemon Cakes are soft, buttery, and bursting with fresh citrus flavor. Topped with a light lemon glaze, they are perfectly moist and ideal for individual servings, tea-time, or special occasions.
📝 Ingredients
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- A pinch of salt
- ½ cup (113g) unsalted butter (softened)
- ¾ cup (150g) granulated sugar
- 2 large eggs (room temperature)
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
👨🍳 Instructions
1. Preheat the Oven
Preheat your oven to 175°C (350°F).
Grease or line a mini loaf pan or muffin tray.
2. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
3. Cream Butter and Sugar
In a large bowl:
- Beat butter and sugar until light and fluffy (about 3–4 minutes)
4. Add Eggs
- Add eggs one at a time
- Mix well after each addition
5. Add Lemon Flavor
Mix in:
- Lemon juice
- Lemon zest
- Vanilla extract
6. Combine Batter
- Add dry ingredients and milk alternately
- Start and end with dry ingredients
Mix gently until just combined.
7. Bake
- Fill molds about ¾ full
Bake for 20–25 minutes, or until a toothpick comes out clean.
8. Cool
Let cakes cool in the pan for 10 minutes, then transfer to a wire rack.
9. Prepare Glaze
Mix powdered sugar with lemon juice until smooth.
10. Glaze the Cakes
Drizzle glaze over cooled cakes and garnish with extra zest if desired.
🔥 Tips for Best Results
- Use fresh lemon juice for best flavor
- Do not overmix the batter
- Room temperature ingredients work best
- Slightly underbake for extra moisture
- Let cakes cool before glazing
❓ FAQ
1. Can I make this as one large cake?
Yes, bake for 35–45 minutes in a larger pan.
2. Why are my cakes dry?
Overbaking or too much flour can cause dryness.
3. Can I skip the glaze?
Yes, but it adds extra flavor and moisture.
4. How to store mini lemon cakes?
- Room temperature: up to 2 days
- Refrigerator: up to 5 days
5. Can I freeze them?
Yes, wrap tightly and freeze for up to 2 months.
💛 Final Thoughts
These Mini Lemon Cakes are:
- Soft and buttery
- Moist and fluffy
- Bright and refreshing
A perfect small dessert that looks beautiful and tastes amazing.
