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Mini lemon cakes cooling on rack with lemon zest

Mini Lemon Cakes Recipe, zesty, Easy to Bake


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  • Author: sara
  • Total Time: 25 minutes
  • Yield: 12 mini cakes 1x
  • Diet: Vegetarian

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

  1. Preheat oven to 350°F (175°C) and grease a mini muffin pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time; stir in lemon juice, zest, yogurt, and vanilla.
  4. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
  5. Gradually mix dry ingredients into wet until smooth.
  6. Spoon batter into muffin cups, filling 3/4 full.
  7. Bake for 13–15 minutes or until a toothpick comes out clean.
  8. 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