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–+ servings
Mini lemon drizzle cakes with a bright lemon glaze on a white plate
Clara Whitley

Mini Lemon Drizzle Cakes

These mini lemon drizzle cakes are light, fluffy, and bursting with cheerful citrus flavor, perfect for any occasion or as a sweet snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 large lemon (zest and juice)
Glaze
  • 1/4 cup powdered sugar for glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk to incorporate.
  3. In another bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Mix in the eggs one at a time, followed by the vanilla extract, lemon juice, and zest.
  5. Gradually mix in the dry ingredients into the wet mixture until just combined.
  6. Pour the batter into greased mini cake or muffin tins, filling each about two-thirds full.
Baking
  1. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow cakes to cool in the tin for a few minutes before transferring them to a wire rack.
Glaze
  1. In a small bowl, mix powdered sugar with a splash of lemon juice until pourable. Drizzle over slightly warm cakes.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 8g

Notes

For gluten-free, use a gluten-free flour blend. For dairy-free, substitute coconut oil for butter. To enhance lemon flavor, add more zest. These cakes freeze beautifully.

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