Mini Lemon Drizzle Cakes
Delightful bite-sized treats encapsulating zesty lemon flavor in a moist, tender crumb, topped with a smooth lemon glaze.
Ingredients
For the Cake
- 1 cup unsalted butter, softened For creaming with sugar
- 1 cup granulated sugar For sweetness
- 4 large eggs For moisture and structure
- 1.5 cups all-purpose flour Main dry ingredient
- 1.5 teaspoons baking powder For leavening
- 0.25 teaspoon salt To enhance flavor
- Zest of 2 lemons lemon zest For flavor
- 2 tablespoons fresh lemon juice For flavor
- 0.25 cup whole milk For moisture
For the Glaze
- 1 cup powdered sugar For sweetness and glaze structure
- 2 tablespoons fresh lemon juice For tanginess
- 1 teaspoon lemon zest For added flavor
- 1-2 teaspoons milk As needed for glaze consistency
For Decoration
- Thin lemon slices, halved For garnish
- Fresh thyme sprigs For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and lightly flour a mini cake or cube cake pan.
- In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, fresh lemon juice, and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Pour the batter into the prepared pans, filling them about three-quarters full.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted comes out clean.
- Let cool completely.
Glazing
- In a small bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, lemon zest, and milk (if needed) to create a smooth, pourable glaze.
- Drizzle the glaze over the cooled cakes.
- Top with a half slice of lemon and a sprig of thyme for garnish.
Notes
Serve best at room temperature. Store in an airtight container; they can last up to 4 days at room temperature.