Mini Lemon Drizzle Cakes
Perfectly moist and zesty, Mini Lemon Drizzle Cakes are delightful treats that bring brightness to any gathering. Equipped with vibrant lemon flavor and a sweet glaze, they make for a charming dessert for various occasions.
Ingredients
For the Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar Can substitute with coconut sugar
- 4 large eggs
- 1.5 cups all-purpose flour Can use gluten-free all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 0.25 cup whole milk Can substitute with non-dairy milk
For the Sauce
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice For the glaze
- 1 tsp lemon zest For the glaze
- 1-2 tsp milk As needed for consistency
To Serve
- Thin lemon slices, cut in half For garnish
- Fresh thyme sprigs For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and lightly flour a mini cake pan or a cube cake pan.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the lemon zest, fresh lemon juice, and whole milk. Gradually mix this into the butter-sugar-egg mixture.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared mini cake pans, filling them about ¾ full.
Baking
- Place the pans in the oven and bake for 18-22 minutes until a toothpick inserted comes out clean.
- Allow the cakes to cool completely in the pans before carefully removing them.
Glazing
- Whisk together the powdered sugar, lemon juice, lemon zest, and enough milk to achieve a smooth, pourable glaze.
- Drizzle over the cooled cakes and finish with a lemon slice and thyme garnish.
Notes
Use room temperature ingredients for a smoother batter. Check doneness early to prevent overbaking. Let cakes cool completely before glazing.