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–+ servings
Mini Lemon Drizzle Cakes

Mini Lemon Drizzle Cakes to Brighten Your Brunch Table

A delightful zing of Mini Lemon Drizzle Cakes brings sunshine to any occasion, perfect for brunch or tea time!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 cup Butter softened; substitute with plant-based butter for dairy-free option.
  • 1 cup Granulated Sugar adjust according to preference.
  • 4 large Eggs can substitute with flaxseed meal or aquafaba for vegan option.
  • 1.5 cups All-Purpose Flour gluten-free flour can be a 1:1 substitute.
  • 1.5 teaspoons Baking Powder ensure it's fresh for best rise.
  • 0.25 teaspoon Salt enhances flavor.
  • 2 lemons Lemon Zest try Meyer lemons for a sweeter touch.
  • 2 tablespoons Fresh Lemon Juice freshly squeezed is best.
  • 0.25 cup Whole Milk almond or oat milk are dairy-free alternatives.
For the Icing
  • 1 cup Powdered Sugar a sugar alternative can be used.
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1-2 tablespoons Milk use to achieve desired consistency.
For Garnish
  • Lemon Slices for decorating.
  • Fresh Thyme adds freshness.

Equipment

  • Mini cake pans
  • mixing bowls
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease mini cake pans.
  2. Cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition until smooth.
  4. Stir in lemon zest, lemon juice, and milk until just incorporated.
  5. Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
  6. Fold the dry mixture into the wet ingredients until just combined.
  7. Spoon batter into prepared mini cake pans, filling each mold three-quarters full.
  8. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  9. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack.
  10. Prepare the icing by combining powdered sugar, lemon juice, lemon zest, and milk until smooth.
  11. Once cool, drizzle the icing over the cakes and garnish with lemon slices and fresh thyme.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gCholesterol: 50mgSodium: 150mgPotassium: 90mgFiber: 0.5gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days at room temperature, or refrigerate for 5 days. Freezing is possible for up to 1 month.

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