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–+ servings
Mini Lemon Drizzle Cakes

Mini Lemon Drizzle Cakes for Brightening Up Your Day

These Mini Lemon Drizzle Cakes are delightful, moist, and tangy treats perfect for brightening up your day.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Baking
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 0.5 cup Butter softened
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 3 large Eggs can substitute with flax eggs for vegan version
  • 1.5 cups All-Purpose Flour use gluten-free flour for a gluten-free option
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 2 Zest of Lemons Meyer lemons can be used for a sweeter flavor
  • 0.25 cup Fresh Lemon Juice fresh juice preferable
  • 0.5 cup Whole Milk can substitute with almond milk
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Fresh Lemon Juice use zest for extra flavor
Optional Garnishes
  • Fresh Thyme
  • Lemon Slices

Equipment

  • Mini cake pans
  • Mixing Bowl
  • Hand Mixer
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour your mini cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Incorporate the lemon zest, lemon juice, and milk into the mixture.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Pour the batter into the prepared pans, filling them about three-quarters full.
  8. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for about 10 minutes.
  10. Transfer the cakes to a wire rack to cool completely.
  11. For the glaze, mix together the powdered sugar, lemon juice, and a splash of milk until smooth.
  12. Drizzle the glaze over the cooled cakes and garnish with thyme and lemon slices.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 0.5gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure butter is at room temperature for easier creaming. Don’t overmix the batter to maintain a tender crumb. Use a toothpick to check for doneness.

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