Description
Delightful mini lemon drizzle cakes bursting with zesty flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini cake pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, milk, lemon zest, and lemon juice, mixing until well combined.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared mini cake pan, filling each cavity about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling slightly before removing the cakes from the pan.
- Mix the powdered sugar with lemon juice until smooth for the glaze.
- Drizzle over the cooled mini cakes before serving.
Notes
Serve with whipped cream or vanilla ice cream for an extra touch. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: lemon, mini cakes, dessert, drizzle, baking