Mini Lemon Cakes Recipe

233 2 minutes read

If you love tangy desserts that are easy to make and perfect for any occasion, then this Mini Lemon Cakes recipe is just for you! With a light, fluffy texture and a burst of citrus flavour in every bite, these adorable cakes are ideal for tea parties, family gatherings, or a simple treat after dinner. First things first, preheat your oven to 350°F (175°C).

To make these mini lemon cakes, you can use a mini bundt cake pan or muffin tins—either works wonderfully. Lightly grease the pans with butter or non-stick spray to ensure your cakes release smoothly. In a medium bowl, combine all-purpose flour, baking powder, and salt. Stir these dry ingredients together well to distribute the baking powder evenly, which will help the mini cakes rise beautifully.

In a separate large mixing bowl, use an electric mixer to beat together the softened unsalted butter and granulated sugar. Cream these ingredients for about 3-4 minutes until the mixture turns light and fluffy. This step is crucial as it will give your mini lemon cakes that airy and soft texture we all love. Next, add the eggs one at a time, beating well after each addition.

Then, add the lemon zest and beat until it’s fully incorporated. The lemon zest will release aromatic oils, giving these mini cakes an intense lemony flavour. In a small bowl, mix the milk, fresh lemon juice, and vanilla extract. Stir until well combined.

The combination of milk and lemon juice adds a tangy flavour that complements the sweetness of the cake perfectly. With your mixer on low speed, add half of the flour mixture to the butter-sugar mixture, followed by half of the milk mixture. Beat until just combined, then repeat with the remaining flour and milk mixtures.

Make sure not to overmix; you want to keep the batter light and tender. Spoon the batter evenly into the prepared mini bundt or muffin pans, filling each cavity about two-thirds full. This allows enough room for the cakes to rise without overflowing.

Place the pans in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. The tops should be lightly golden, and the cakes should spring back when touched. Allow the mini lemon cakes to cool in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely.

Once cooled, dust them with powdered sugar for an elegant touch. These little treats are not only visually appealing but also incredibly delicious, making them perfect for any occasion. Serve them as they are or with a dollop of whipped cream for extra indulgence. Enjoy.