Description
These mini lemon cakes are soft, zesty, and finished with a glossy lemon glaze—perfect for tea parties, showers, or a vintage-style dessert spread.
Ingredients
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
Instructions
Preheat oven to 350°F (175°C). Grease or line a mini muffin tin (makes ~24 cakes).
Whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until fluffy. Beat in eggs one at a time.
Stir in lemon zest and juice.
Alternately add flour mixture and milk, beginning and ending with flour. Mix just until combined.
Spoon ~1 Tbsp batter into each muffin cup. Bake 12–15 minutes until golden and a toothpick comes out clean.
Cool 5 minutes in pan, then transfer to a wire rack.
Whisk powdered sugar and lemon juice until smooth. Dip or drizzle glaze over cooled cakes. Let set before serving.
Notes
For deeper flavor, add a drop of vanilla or mix lemon with lime juice.
Try poking cakes and spooning in lemon syrup before glazing for extra moisture.
Garnish with candied lemon peel or dust with powdered sugar.
Glaze can be made glossier with a bit of corn syrup.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
