Imagine biting into a perfectly moist, sunshine-bright cake that instantly transports you to the rolling countryside of Britain – that's exactly what these Mini Lemon Drizzle Cakes promise! These petite delights are more than just a dessert; they're a burst of tangy sweetness that will make your taste buds dance and your guests beg for the recipe. Whether you're a baking novice or a seasoned pro, these little cakes are guaranteed to become your new obsession, offering the perfect balance of tender crumb and vibrant lemon flavor in every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar (for drizzle)
- 2 tbsp lemon juice (for drizzle)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper cupcake liners to ensure easy removal.
- In a medium mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a smooth, integrated batter.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, alternating with the lemon juice and zest. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- While cakes are baking, prepare the lemon drizzle by whisking together powdered sugar and lemon juice until smooth and slightly runny.
- Remove cakes from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack.
- While cakes are still warm, pierce the tops with a fork or skewer and generously drizzle the lemon sugar glaze over each cake, allowing it to soak in.
- Allow cakes to cool completely before serving. The drizzle will create a delightful crisp, sweet-tangy topping.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cakes light and tender.
- Fresh is Best: Use freshly squeezed lemon juice and zest for the most vibrant citrus flavor.
- Even Baking: Use an ice cream scoop to distribute batter evenly in muffin tins for uniform cakes.
- Drizzle While Warm: Apply the lemon glaze when cakes are still slightly warm to help it absorb better.
- Storage Tip: These cakes stay moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
