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Mini Lemon Drizzle Cakes: A Zesty Delight for Any Occasion

These Mini Lemon Drizzle Cakes offer a refreshing citrus pick-me-up, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup Butter softened
  • 1 cup Granulated Sugar
  • 4 large Eggs
  • 1.5 cups All-purpose Flour
  • 1.5 teaspoons Baking Powder
  • 0.25 teaspoon Salt
  • 2 lemons Lemon Zest zest from
  • 2 tablespoons Fresh Lemon Juice freshly squeezed
  • 0.25 cup Whole Milk or almond milk for dairy-free
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Fresh Lemon Juice for glaze
  • 1 teaspoon Lemon Zest for glaze
  • 1-2 teaspoons Milk for glazing consistency
For Garnishing
  • Lemon Slices fresh slices, cut in half
  • Fresh Thyme sprigs

Equipment

  • Mini cake mold
  • mixing bowls
  • Electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your mini cake mold with butter or non-stick spray, then lightly flour each cavity.
  2. In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition for structure and moisture.
  4. Stir in the lemon zest, fresh lemon juice, and milk until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing gently.
  6. Fill each cavity of the prepared mini cake mold about three-quarters full with the batter.
  7. Bake for 18-22 minutes, checking doneness with a toothpick.
  8. Allow the cakes to cool in the pan for about 5-7 minutes, then transfer to a wire rack to cool completely.
  9. In a mixing bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and milk to prepare the glaze.
  10. Drizzle the glaze over the cooled cakes and garnish with lemon slices and thyme.

Notes

Ensure the butter is softened, not melted, to achieve a light and airy texture. Check for doneness with a toothpick.