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Mini Lemon Drizzle Cakes

Mini Lemon Drizzle Cakes: Sunshine in Every Bite

Mini Lemon Drizzle Cakes are bright, zesty, and perfect for any occasion, bringing a burst of sunshine to every gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup butter softened, substitute with vegan butter for dairy-free option
  • 1 cup granulated sugar no direct substitutions recommended
  • 4 large eggs for vegan substitute use flaxseed meal or applesauce
  • 1.5 cups all-purpose flour can be replaced with gluten-free flour blend
  • 1.5 teaspoons baking powder ensure it's fresh for best results
  • 1/4 teaspoon salt can omit for low-sodium diets
  • 2 lemons lemon zest Meyer lemons can provide a sweeter note
  • 2 tablespoons fresh lemon juice fresh is best, bottled can be used in a pinch
  • 1/4 cup whole milk substitute with almond milk or other non-dairy options
For the Glaze
  • 1 cup powdered sugar skip for sugar-free version
  • 2 tablespoons lemon juice fresh juice is highly recommended
  • 1 teaspoon lemon zest

Equipment

  • mini cake pan
  • Mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your mini cake pan by greasing and dusting it with flour.
  2. Beat 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add 4 large eggs, one at a time, beating well after each addition.
  4. Stir in the zest of 2 lemons, 2 tablespoons fresh lemon juice, and 1/4 cup whole milk until combined.
  5. In another bowl, whisk together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 1/4 teaspoon salt.
  6. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  7. Pour the batter into the mini cake pan filling each cavity about three-quarters full.
  8. Bake for 18-22 minutes, checking doneness with a toothpick.
  9. Cool the cakes in the pan for 5-10 minutes before transferring to a wire rack.
  10. Whisk together 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest to make the glaze.
  11. Once cool, drizzle the glaze over each cake and garnish with lemon slices and thyme.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 50mgSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

These Mini Lemon Drizzle Cakes are quick to prepare and can be customized with berries or other citrus for a unique twist.

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