Delicious mini lemon drizzle cakes with a zesty glaze

Mini Lemon Drizzle Cakes

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why make this recipe

Mini Lemon Drizzle Cakes are perfect for anyone who loves a burst of citrus flavor in their desserts. They are moist, zesty, and have a delicious glaze that makes them irresistible. These little cakes are excellent for parties, afternoon tea, or when you just want a sweet treat. Their charming size makes them easy to share or enjoy on your own.

how to make Mini Lemon Drizzle Cakes

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1/4 cup whole milk
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (for the glaze)
  • 1 teaspoon lemon zest (for the glaze)
  • 1 to 2 teaspoons milk, as needed for consistency
  • Thin lemon slices, halved (for garnish)
  • Fresh thyme sprigs (for garnish)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a mini cake or cube cake pan.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest, lemon juice, and milk.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  7. Pour the batter into the prepared pans, filling them about 3/4 full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let them cool completely.
  9. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and milk (if needed) to create a smooth glaze.
  10. Drizzle the glaze over the cooled cakes. Top with a lemon half and a sprig of thyme.

how to serve Mini Lemon Drizzle Cakes

Serve these delightful mini cakes on a beautiful platter. They make an excellent addition to afternoon tea or can be enjoyed as a light dessert. Pair them with a cup of tea or coffee for a refreshing treat.

how to store Mini Lemon Drizzle Cakes

Store the mini lemon drizzle cakes in an airtight container at room temperature for up to three days. You can also refrigerate them for longer freshness. If you want to keep them for an extended period, consider freezing them. Wrap each cake individually in plastic wrap, then in foil, and store in the freezer. Thaw before serving.

tips to make Mini Lemon Drizzle Cakes

  • Make sure all ingredients are at room temperature for a smoother batter.
  • Use fresh lemons for the best flavor; bottled lemon juice may alter the taste.
  • Don’t overmix the batter once you add the dry ingredients, as this can make the cakes tough.
  • Experiment with different toppings like berries or flavored glazes if desired.

variation

You can add poppy seeds to the batter for an interesting texture and flavor. Another variation is to swap the lemon for orange zest and juice for a different citrus twist.

FAQs

1. Can I use a different type of pan?

Yes, you can use a regular muffin tin or loaf pan. Just adjust the baking time accordingly.

2. How can I make these cakes more moist?

Adding a bit more milk or lemon juice can increase moisture. Also, make sure you do not overbake them.

3. Is it possible to make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum for better results.

Mini Lemon Drizzle Cakes

These moist and zesty mini lemon drizzle cakes are perfect for any occasion, featuring a delicious glaze and lovely citrus flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cakes
Course: Dessert, Tea
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened At room temperature
  • 1 cup granulated sugar
  • 4 large eggs At room temperature
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • Zest of 2 lemons Freshly grated
  • 2 tablespoons fresh lemon juice
  • 0.25 cup whole milk
For the glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice Adjust as needed for consistency
  • 1-2 teaspoons milk As needed for consistency
For garnish
  • Thin lemon slices, halved
  • Fresh thyme sprigs

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a mini cake or cube cake pan.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest, lemon juice, and milk.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  7. Pour the batter into the prepared pans, filling them about 3/4 full.
Baking
  1. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let them cool completely.
Glazing
  1. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and milk (if needed) to create a smooth glaze.
  2. Drizzle the glaze over the cooled cakes. Top with a lemon half and a sprig of thyme.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgSugar: 15g

Notes

Make sure all ingredients are at room temperature for a smoother batter. Use fresh lemons for the best flavor; bottled lemon juice may alter the taste. Don’t overmix the batter once you add the dry ingredients, as this can make the cakes tough. Experiment with different toppings like berries or flavored glazes if desired.

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