Mini Lemon Drizzle Cakes
Delightful mini lemon drizzle cakes that combine ease and reliability with a balanced citrus flavor, perfect for brunch or snacking.
Ingredients
For the Cake
- 1 cup unsalted butter, softened for richness and moisture
- 1 cup granulated sugar for sweetness and structure
- 4 large eggs for binding and moisture
- 1.5 cups all-purpose flour for structure
- 1.5 teaspoons baking powder to help the cakes rise
- 0.25 teaspoons salt to enhance flavor
- 2 lemons zest of for refreshing citrus aroma
- 2 tablespoons fresh lemon juice for tangy flavor
- 0.25 cup whole milk for moisture
For the Frosting
- 1 cup powdered sugar for sweetness in frosting
- 2 tablespoons fresh lemon juice for tangy frosting
- 1 teaspoon lemon zest for flavor in frosting
- 1-2 teaspoons milk, as needed for frosting consistency
For Garnish
- Thin lemon slices, cut in half for garnish
- Fresh thyme sprigs for garnish
Instructions
Preparation
- Preheat your oven to 350°F and grease and flour the mini muffin tin.
- In a bowl, combine unsalted butter and granulated sugar, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Stir in lemon zest and lemon juice until combined.
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
Baking
- Bake for about 15-18 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the tin for five minutes before transferring to a cooling rack.
Frosting and Serving
- Combine powdered sugar, lemon juice, and lemon zest in a bowl to make the frosting.
- Drizzle the frosting over cooled cakes and garnish with lemon slices and thyme sprigs.
Notes
These cakes can be made ahead and stored in an airtight container for freshness.