Mini Lemon Drizzle Cakes
Delightful mini cakes bursting with fresh lemon flavor and topped with a sweet tangy glaze.
Ingredients
For the Cake
- ½ cup unsalted butter, softened Provides a rich base for the cake.
- 1 cup granulated sugar Ensures cakes are sweet.
- 2 large eggs Helps bind cake together.
- 1½ cups all-purpose flour Forms the base of the batter.
- 2 teaspoons baking powder Adds volume to the cake.
- ½ teaspoon salt Balances sweetness.
- ½ cup whole milk Introduces moisture.
- Zest of 2 lemons Adds flavor and aroma.
- ¼ cup fresh lemon juice Provides tanginess.
For the Glaze
- 1 cup powdered sugar Key component for the sweet drizzle.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease mini cake pans with butter and sprinkle with flour.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
Making the Batter
- In a separate bowl, mix together the all-purpose flour, salt, and baking powder.
- Gradually add the dry mixture to the wet ingredients, alternating with the whole milk, stirring gently until just combined.
- Fold in the lemon zest and freshly squeezed lemon juice.
Baking
- Pour the batter into prepared mini cake pans, filling them about three-quarters full.
- Bake for about 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool slightly before removing them from the pans.
Preparing the Glaze
- In a bowl, whisk together powdered sugar and a bit of fresh lemon juice until smooth.
- Generously drizzle the glaze over cooled mini cakes.
Notes
Consider infusing your butter with lemon zest for additional flavor. Variations include using limes or oranges. Be sure not to skip the cooling process to prevent the glaze from melting.