Deliciously Zesty Mini Lemon Cakes
These mini lemon cakes are moist, packed with lemon flavor, and perfect for an afternoon snack or party dessert.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar for dusting optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill each muffin cup about 2/3 full with batter.
Baking
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
These mini cakes can be served alone or with a dollop of whipped cream and fresh berries. Store leftovers in an airtight container for up to three days at room temperature, or refrigerate for up to a week. For longer storage, freeze the cakes after they are completely cooled.