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Mini Lemon Drizzle Cakes

Mini Lemon Drizzle Cakes That Brighten Your Day

These Mini Lemon Drizzle Cakes are a delightful treat bursting with citrus flavor, perfect for any dessert lover.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 cup Unsalted Butter softened for richness and moisture; swap with plant-based butter for a vegan option.
  • 1 cup Granulated Sugar ensures sweetness and structure, not easily substituted.
  • 4 large Eggs binds the cake nicely, or use flax eggs for a vegan alternative (1 tbsp flaxseed meal + 3 tbsp water per egg).
  • 1.5 cups All-Purpose Flour forms the cake base, substitute 1:1 with gluten-free flour if needed.
  • 1.5 teaspoons Baking Powder essential for a good rise, so check freshness!
  • 0.25 teaspoons Salt enhances flavor; kosher salt can be a good substitute if necessary.
  • Zest of 2 Lemon Zest brings a delightful aromatic flavor, Meyer lemons can offer a sweeter touch.
  • 2 tablespoons Fresh Lemon Juice add that bright acidity; fresh is best, bottled is second best!
  • 0.25 cup Whole Milk adds moisture and richness; almond or oat milk works for a dairy-free version.
For the Glaze
  • 1 cup Powdered Sugar sweetens and gives texture to the glaze; can use granulated sugar, but consistency may change.
  • 2 tablespoons Lemon Juice adds necessary tartness to the glaze, always choose fresh.
  • 1 teaspoon Lemon Zest perfectly enhances the glaze flavor; optional but highly recommended.
  • 1-2 teaspoons Milk added gradually to achieve the desired glaze consistency.

Equipment

  • Mini cake pans
  • Mixing Bowls
  • hand mixer

Method
 

Step-by-Step Instructions for Mini Lemon Drizzle Cakes
  1. Preheat your oven to 350°F (175°C). Grease mini cake pans with butter or cooking spray and lightly dust with flour.
  2. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition until fully combined.
  4. Blend in the lemon zest, lemon juice, and milk until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
  7. Distribute the batter evenly among the prepared mini cake pans, filling each about three-quarters full.
  8. Bake for 18-22 minutes or until cakes spring back to touch and a toothpick comes out clean. Cool in pans for 10 minutes.
  9. Prepare the glaze by combining powdered sugar, lemon juice, lemon zest, and milk. Stir until smooth and adjust milk for consistency.
  10. Drizzle the cooled cakes with the glaze and garnish with lemon slices and fresh thyme if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 60mgSodium: 90mgPotassium: 100mgFiber: 0.5gSugar: 12gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These Mini Lemon Drizzle Cakes are perfect for brunch or as a sweet treat. Adjust the glaze thickness by varying the milk amount.

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