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–+ servings
Mini Lemon Drizzle Cakes

Mini Lemon Drizzle Cakes to Brighten Your Day!

These Mini Lemon Drizzle Cakes are delightful, zesty treats perfect for sharing at any gathering.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter softened; substitute with vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar provides sweetness and texture.
  • 4 large Eggs can be replaced with flax eggs for a vegan version.
  • 1.5 cups All-Purpose Flour for gluten-free, use a gluten-free flour blend.
  • 1.5 tsp Baking Powder acts as a leavening agent.
  • 1/4 tsp Salt enhances flavor.
  • 2 lemons Zest infuses bright lemon flavor.
  • 2 tbsp Fresh Lemon Juice adds acidity and flavor.
  • 1/4 cup Whole Milk substitute with almond milk for a dairy-free option.
For the Glaze
  • 1 cup Powdered Sugar provides sweetness and smooth texture.
  • 2 tbsp Fresh Lemon Juice enhances the lemon flavor.
  • 1 tsp Lemon Zest adds lemon flavor and visual appeal.
  • 1 to 2 tsp Milk adjust for glaze thickness.
For Garnish
  • Lemon Slices adds decorative touch.
  • Fresh Thyme adds aromatic freshness.

Equipment

  • Mini cake pans
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour your mini cake pans.
  2. Cream together softened butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes.
  3. Add eggs one at a time, blending on low speed until fully incorporated.
  4. Mix in lemon zest, fresh lemon juice, and whole milk until just blended.
  5. Whisk together flour, baking powder, and salt in a separate bowl, then set aside.
  6. Fold the dry mixture into the wet ingredients using a spatula until just combined.
  7. Pour batter into the prepared mini cake pans, filling each cavity about two-thirds full.
  8. Bake for 18-22 minutes, until a toothpick inserted comes out clean.
  9. Cool the cakes in the pans for 5 minutes, then turn out to a wire rack to cool completely.
  10. Whisk together powdered sugar, fresh lemon juice, and a splash of milk for the glaze.
  11. Drizzle the glaze over each cooled cake and garnish with lemon slices and thyme.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Use fresh lemons for the brightest flavor; consider various garnishes to elevate the presentation.

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