Go Back
–+ servings
Mini Lemon Drizzle Cakes

Mini Lemon Drizzle Cakes for a Zesty Burst of Joy

Enjoy Mini Lemon Drizzle Cakes, delightful treats with a refreshing zing perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter, softened Provides moisture and richness. Substitute with a plant-based butter for dairy-free.
  • 1 cup Granulated Sugar Adds sweetness and helps create a fluffy texture.
  • 4 Large Eggs Enriches the batter and assists with leavening.
  • 1.5 cups All-Purpose Flour Forms the structure of the cakes; can be swapped for a gluten-free blend.
  • 1.5 teaspoons Baking Powder Aids in leavening for a light texture.
  • 0.25 teaspoon Salt Enhances flavor.
  • From 2 Lemons, Zest Imparts a vibrant citrus aroma and flavor.
  • 2 tablespoons Fresh Lemon Juice Adds acidity and enhances the lemon flavor.
  • 0.25 cup Whole Milk Contributes to a tender crumb; can be replaced with any non-dairy milk.
For the Glaze
  • 1 cup Powdered Sugar Sweetens and thickens for glaze consistency.
  • 2 tablespoons Lemon Juice Provides tanginess to the glaze.
  • 1 teaspoon Lemon Zest Adds extra lemon flavor and aroma.
  • 1-2 teaspoons Milk Adjust for desired glaze consistency.
For Garnish
  • Lemon slices Adds aesthetic appeal.
  • Fresh Thyme Adds a herbal note that beautifully complements the lemon.

Equipment

  • Mini cake molds
  • Electric mixer
  • mixing bowls
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions for Mini Lemon Drizzle Cakes
  1. Preheat your oven to 350°F (175°C) and grease your mini cake molds.
  2. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing on low speed until fully incorporated.
  4. Stir in lemon zest, lemon juice, and whole milk until combined.
  5. In another bowl, whisk together flour, baking powder, and salt. Combine with wet mixture until just mixed.
  6. Fill each mold about ¾ full with batter and bake for 18-22 minutes.
  7. Let cakes cool in molds for 5 minutes, then transfer to a cooling rack.
  8. Whisk together glaze ingredients until smooth and drizzle over cooled cakes.
  9. Garnish with lemon slices and fresh thyme.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow cakes to cool completely before glazing. Store in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!