Description
These Mini Lemon Drizzle Cakes are soft, tender treats bursting with fresh lemon flavor, ideal for any occasion when you crave something homemade without the commitment of a large cake.
Ingredients
Dry Ingredients
- 1.5 cups All purpose flour (Can substitute half with cake flour for extra tenderness.)
- 2 teaspoons Baking powder (Helps the cakes rise nicely.)
- 0.25 teaspoons Salt (Enhances the lemon flavor.)
Wet Ingredients
- 0.5 cups Unsalted butter, softened (Can use neutral oil for a slightly plush texture.)
- 0.75 cups Granulated sugar
- 2 large Eggs (Use room temperature eggs if possible.)
- 0.5 cups Milk (Buttermilk can be used for extra tenderness.)
- Zest of 2 lemons (Do not skip this for flavor.)
- 1/3 cups Fresh lemon juice (For soaking and icing.)
- 1 teaspoon Vanilla extract (Rounds out the sharp lemon flavor.)
For the Lemon Icing
- 1 cups Powdered sugar (Adjust lemon juice to achieve desired consistency.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease your mini bundt pan or line a muffin tin.
Mix Dry Ingredients
- In a bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar
- In another bowl, beat the softened butter and granulated sugar for about 2 minutes until lighter.
- Add the eggs one at a time, then stir in the vanilla, lemon zest, and 1 tablespoon of lemon juice.
Combine Gently
- Add the dry mix in two parts, alternating with the milk, starting and ending with the dry mix. Mix just until no flour streaks remain.
Fill and Bake
- Fill the cavities of the pan about 2/3 full and bake for 12 to 16 minutes for a muffin tin, or 14 to 18 minutes for mini bundt cakes.
- The cakes are done when a toothpick comes out with a few moist crumbs.
Drizzle Soak and Icing
- While the cakes are still warm, mix 3 tablespoons lemon juice with 3 tablespoons granulated sugar for the soak.
- Spoon the mix over the cakes slowly, allowing them to absorb the mixture.
- For icing, mix 1 cup powdered sugar with 2 to 3 tablespoons lemon juice until it achieves a drizzle consistency.
- Let the cakes cool completely before drizzling the icing on top.
Notes
These cakes store well at room temperature for 2 to 3 days in an airtight container. Wrap individually for lunchbox treats.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert, Snack
- Cuisine: American