Why Make This Recipe
Mini Lemon Glazed Cakes are a perfect treat for any occasion. Their bright and zesty flavor brings a refreshing twist to traditional cakes, making them an ideal choice for summer gatherings, tea parties, or even just a sweet afternoon snack. These mini cakes are easy to make and are sure to impress your family and friends. Their cute size makes them great for sharing, and the tangy lemon glaze adds an extra touch of sweetness.
How to Make Mini Lemon Glazed Cakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Directions
- Preheat your oven to 350°F (175°C) and grease a mini cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the mini cake pan, filling each cavity about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the glaze by mixing the powdered sugar and lemon juice until smooth.
- Once the cakes are done, let them cool for a few minutes before removing them from the pan. Drizzle the lemon glaze over the cooled cakes before serving.
How to Serve Mini Lemon Glazed Cakes
These mini lemon glazed cakes are best served fresh and warm. You can serve them on a beautiful plate for a nice presentation. They are delightful on their own or can be accompanied by fresh fruit or whipped cream for an extra treat. Perfect for dessert or a sweet snack!
How to Store Mini Lemon Glazed Cakes
To store any leftover cakes, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn. When you’re ready to enjoy, let them thaw at room temperature and drizzle with fresh glaze if desired.
Tips to Make Mini Lemon Glazed Cakes
- Use fresh lemon juice and zest for the best flavor.
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the batter; mix just until combined for fluffy cakes.
- You can substitute Greek yogurt for buttermilk if you don’t have any on hand.
Variation
For a berry twist, you can add fresh blueberries or raspberries into the batter before baking. This adds a lovely color and flavor that complements the lemon beautifully.
FAQs
1. Can I use a regular cake pan instead of a mini cake pan?
Yes, you can use a regular cake pan. Just adjust your baking time, as larger cakes will take longer to bake.
2. Can I skip the glaze?
Absolutely! The cakes are delicious on their own, but the glaze adds a nice finish.
3. How do I know when the cakes are done baking?
The cakes are done when a toothpick inserted into the center comes out clean. Keep an eye on them toward the end of the baking time.
Mini Lemon Glazed Cakes
Ingredients
For the cakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened Make sure the butter is at room temperature.
- 2 large eggs
- 0.5 cup buttermilk Greek yogurt can be used as a substitute.
- 0.25 cup fresh lemon juice Use fresh for the best flavor.
- 1 tablespoon lemon zest Freshly grated lemon zest preferred.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Pour the batter into the mini cake pan, filling each cavity about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the glaze by mixing the powdered sugar and lemon juice until smooth.
- Once the cakes are done, let them cool for a few minutes before removing them from the pan.
- Drizzle the lemon glaze over the cooled cakes before serving.