Description
These mini lemon cakes are tangy, moist, and the perfect bite-sized treat. Simple ingredients, big citrus flavor, and a dreamy glaze!
Ingredients
Scale
Cake:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
Glaze:
- 1/2 cup powdered sugar
- 1.5 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time; stir in lemon juice, zest, yogurt, and vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet until smooth.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake for 13–15 minutes or until a toothpick comes out clean.
- Cool slightly, then drizzle with glaze. Serve and enjoy!
Notes
- Freeze unglazed cakes up to 2 months; thaw and glaze when ready to serve.
- Add poppy seeds or blueberries for variation.
- Swap yogurt for buttermilk for extra richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: sweets
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg