Ingredients
- For the cakes:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the lemon glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin or cake pan.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- Gradually add dry ingredients, alternating with the milk, mixing just until combined.
- Divide the batter evenly into the prepared mini cake pan.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool before removing from the pan.
- For the glaze, stir powdered sugar and lemon juice together until smooth. Drizzle over cooled cakes.
Notes
- Add fresh berries like blueberries or raspberries for a fruity twist.
- Swap half the milk for plain yogurt for a richer texture.
- Use extra lemon zest in the batter or glaze for more intense lemon flavor.
- Use fresh lemon juice for the best taste, though bottled can be used in a pinch.
- Freeze unglazed cakes and glaze them after thawing for best results.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 19g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
