I love lemon desserts don’t you? This mini cake recipe is fairly easy and very tasty. From bridal showers to tea parties to a special dessert for the family, it has an elegant look for any setting.
If the lemon is just a bit too tart for you, leave off the lemon juice in the glaze and just use milk. You can also use mini muffin pans for bite size cakes!
Lemon Mini Cakes
1/2 cup (1 stick) butter, room temp
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk or plain low-fat yogurt
1 tsp vanilla
finely grated lemon zest and juice of 1 lemon, plus 2 Tbsp juice for the glaze
1 cup sugar
1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. (I used six regular and the rest in a mini muffin tin) In a med bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.
With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.
Divide evenly among the muffin cups. Bake 20-25 min (less for mini muffins) until a toothpick comes out clean. Cool completely before topping with glaze.
In a small bowl, stir powdered sugar with the remaining 2 Tbsp of lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let glaze set before serving.