Great Gatsby Lemon Cakes

Why You’ll Love This Recipe

I appreciate how these petite cakes feel both nostalgic and luxurious. They’re easy to whip up yet sophisticated on the platter, just like something Daisy Buchanan might offer her guests. Plus, the combination of zesty lemon and sweet glaze always feels like a special treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tbsp lemon zest

• 2 tbsp fresh lemon juice

• ¼ cup whole milk

• For the glaze: 1 cup powdered sugar, 2 tbsp fresh lemon juice

Directions

1. Preheat oven to 350 °F (175 °C). Grease or line a mini muffin tin—makes about 24 cakes

2. Whisk flour, baking powder, baking soda, and salt in a bowl .

3. Cream butter and sugar until light and fluffy, then beat in eggs one at a time

4. Stir in lemon zest and juice

5. Alternate adding flour mixture and milk, beginning and ending with flour, mixing just until combined

6. Divide batter into tins (about 1 Tbsp each). Bake ~15 min until golden & a toothpick comes out clean .

7. Let cakes cool 5 min in pan, then transfer to a wire rack.

8. Whisk powdered sugar and lemon juice in a bowl until smooth. Dip or drizzle over cooled cakes and let the glaze set.

Servings and timing

• Makes: approx. 24 mini cakes

• Prep time: 15 minutes

• Bake time: 12–15 minutes

• Cooling & glazing: about 15 minutes

• Total time: approx. 45 minutes

Variations

• I sometimes add a drop of vanilla extract or a pinch of salt for depth

• I swap lemon juice for equal parts lemon + lime juice and zest for a more complex flavor

• I dust extras with powdered sugar or garnish with candied lemon peel .

• I make a lemon simple syrup and poke small holes to soak it in before glazing for extra moistness

• I experiment with lavender or corn syrup in the glaze to create a silky sheen .

Storage/reheating

I store glazed mini cakes in an airtight container at room temperature for up to 2 days. If storing longer, I refrigerate them (though I bring them back to room temp before serving). Reheating isn’t needed—serving them slightly warm feels just right.

FAQs

1. Can I bake these in a larger pan instead of minis?

Yes. I use a mini Bundt or loaf pan; just bake longer (~22–28 min) and check doneness with a toothpick

2. How do I keep them moist and prevent dryness?

I poke holes in warm cakes and spoon over lemon syrup before glazing—that keeps them tender

3. Can I omit the glaze?

I can, but I usually don’t—it adds elegance and a sweet-tart finish. I sometimes dust with powdered sugar instead.

4. How do I make the glaze glossy?

I whisk powdered sugar and lemon juice until silky. Adding a bit of corn syrup gives extra shine

5. Can I make these ahead?

Absolutely—I bake a day early, glaze, then store cakes in an airtight tin. They stay fresh for up to 2 days.

Conclusion

These Great Gatsby Lemon Cakes bring a touch of vintage charm and citrusy brightness to any occasion. With a tender crumb and glossy lemon glaze, they feel both refined and comforting. I love serving them for afternoon tea or chic gatherings, and I hope they add a little Gatsby glamour to your day too!