Desserts

Mini Lemon Cake Recipe

If you’re craving something zesty, light, and irresistibly delicious, this mini lemon cake recipe is exactly what you need. These moist and tangy lemon cakes are perfect for individual servings and are quick to prepare, making them the ideal treat for any occasion. Start by preheating your oven to 350°F (175°C). Grease a mini cake tin or 6 small ramekins with butter and dust with a bit of flour to prevent sticking.

In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This will ensure your cakes are light and fluffy by evenly distributing the leavening agents. In a separate large bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer on medium speed until light and fluffy. This should take around 3-4 minutes. Creaming the butter and sugar helps incorporate air, giving the cake its soft texture.

Once the butter and sugar are well combined, add the eggs one at a time, mixing well after each addition. Stir in the lemon zest to enhance the citrusy flavour throughout the cake. In a small bowl, whisk together the fresh lemon juice, whole milk, and vanilla extract. This tangy mixture will give your mini lemon cakes their signature brightness and moisture. Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice-milk mixture.

Start and end with the dry ingredients, and mix gently until just combined. Be careful not to overmix, as this can result in dense cakes. Divide the batter evenly among the prepared mini cake tins or ramekins, filling each about ⅔ of the way to give the cakes room to rise. Place the cakes in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

The tops should be golden and slightly firm to the touch. Every oven can vary slightly, so keep an eye on them from the 20-minute mark. Once done, remove the cakes from the oven and allow them to cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, and if desired, top with thin lemon slices for an extra decorative touch.

These mini lemon cakes are the perfect balance of sweet and tart, with a light, fluffy texture that melts in your mouth. Whether you’re a fan of zesty flavours or just looking for a simple dessert to enjoy, this recipe will become a go-to in your kitchen.

Ingredients;

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest (from 2 medium lemons)
  • ¼ cup fresh lemon juice
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting)
  • Lemon slices (optional for garnish)

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