Moist and Flavorful Mini Lemon Cakes (Print Version)
# Ingredients:
→ For the Cakes
01 -
1 1/2 cups (180g) all-purpose flour
02 -
2 teaspoons lemon zest (from 1 medium lemon)
03 -
1/4 teaspoon salt
04 -
3/4 cup (170g) unsalted butter, softened
05 -
4 ounces (113g) cream cheese, at room temperature
06 -
1 1/2 cups (300g) granulated sugar
07 -
3 large eggs
08 -
2 tablespoons lemon juice (from 1 medium lemon)
→ For the Glaze
09 -
2 cups (220g) confectioners’ sugar, sifted
10 -
2 tablespoons lemon juice (from 1 medium lemon)
11 -
2 teaspoons lemon zest (from 1 medium lemon)
12 -
1 to 2 tablespoons milk
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease mini muffin pans or mini bundt pans with non-stick spray.
02 -
In a medium bowl, whisk together the all-purpose flour, lemon zest, and salt. Set aside.
03 -
In a large bowl, using an electric mixer, beat the softened butter and cream cheese until smooth and creamy.
04 -
Gradually add the granulated sugar, beating until light and fluffy. Add the eggs one at a time, mixing well after each addition.
05 -
Mix in the lemon juice until fully combined.
06 -
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
07 -
Spoon the batter into the prepared mini muffin or bundt pans, filling each cavity about two-thirds full.
08 -
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
09 -
Allow the cakes to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.
10 -
In a bowl, whisk together the confectioners’ sugar, lemon juice, lemon zest, and enough milk to achieve a pourable consistency.
11 -
Once the cakes are completely cooled, drizzle the lemon glaze over the top of each mini cake. Allow the glaze to set before serving.
# Notes:
01 -
For an extra burst of lemon flavor, consider adding a teaspoon of lemon extract to the batter.
02 -
These mini cakes can be stored in an airtight container at room temperature for up to 3 days.
03 -
If you prefer a thicker glaze, reduce the amount of milk used.