Mini Lemon Cakes (Printable Version)

Delicate individual lemon cakes with moist crumb, tangy glaze, and fresh citrus zest perfect for sharing.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 3/4 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tsp pure vanilla extract
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1/3 cup whole milk

→ Glaze

12 - 1 cup powdered sugar
13 - 2-3 tbsp fresh lemon juice

# Step-by-Step Instructions:

01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt pan or muffin tin thoroughly.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest until incorporated.
05 - Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix in lemon juice until just combined. Avoid overmixing.
06 - Divide batter evenly among prepared cups, filling about 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted comes out clean.
07 - Let cakes cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
08 - Whisk powdered sugar with enough lemon juice to form a thick but pourable consistency. Drizzle glaze over cooled cakes.

# Tips from hearthlykitchen:

01 -
  • These mini cakes deliver an intense burst of bright lemon flavor in every single bite, unlike larger cakes where the zest can get lost.
  • The recipe comes together quickly but makes you look like you spent hours perfecting something sophisticated.
  • Individual portions mean everyone gets their own adorable cake, and nobody has to fight over the last piece.
02 -
  • Room temperature ingredients are non-negotiable here, otherwise your butter won't cream properly and the cakes won't rise as beautifully.
  • Overmixing once you've added the flour will make these tender little cakes tough, so stop as soon as you no longer see dry streaks.
  • The glaze must be applied to completely cooled cakes, otherwise it will melt right off and you'll lose that gorgeous white drizzle effect.
03 -
  • Add a tablespoon of poppy seeds to the batter for a delightful little crunch and visual interest.
  • If your glaze is too thick, add lemon juice one teaspoon at a time, and if too thin, whisk in more powdered sugar.
  • These freeze beautifully unglazed for up to three months, then thaw and glaze whenever you need a quick dessert.

Go Back