Mini Lemon Drizzle Cakes
Delightful mini cakes bursting with citrus flavor and topped with a sweet-tart lemon glaze, perfect for any occasion.
Ingredients
For the Cake
- 1 cup Unsalted butter, softened Cream with sugar until fluffy.
- 1 cup Granulated sugar Used to sweeten the batter.
- 3 large Eggs Added one at a time.
- 1/3 cup Fresh lemon juice For a refreshing flavor.
- 1 tablespoon Lemon zest To enhance the lemony taste.
- 1.5 cups All-purpose flour Foundation for the batter.
- 2 teaspoons Baking powder Helps the cakes rise.
- 1/4 teaspoon Salt Balances sweetness.
- 1/2 cup Milk Adds moisture.
For the Glaze
- 1 cup Powdered sugar Main component for the glaze.
- 2 tablespoons Fresh lemon juice Adjust for desired sweetness.
- 1 tablespoon Milk For consistency, if needed.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and greaselightly flour your mini cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the wet mixture, mixing until just incorporated.
- Fold in the lemon zest and juice.
Baking
- Pour the batter into the prepared mini cake pans, filling them about three-quarters full.
- Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
- Remove the cakes from the oven and allow to cool completely in the pans.
Glazing
- While the cakes cool, prepare the glaze by whisking together powdered sugar, lemon juice, and milk until smooth.
- Once the cakes are cool, drizzle the glaze generously over each cake.
Notes
Use fresh lemons for the best flavor. Allow ingredients to reach room temperature for better mixing. Cakes can be frozen before glazing and thawed later.