Mini Lemon Glazed Cakes
These mini lemon glazed cakes are a delightful treat with a refreshing twist, perfect for any occasion.
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.
Notes
These cakes are best served fresh and warm. They can be accompanied by fresh fruit or whipped cream for extra delight. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g
Tried this recipe?Let us know how it was!