Description
Soft, bright lemon cakes with a tender crumb and a zesty glaze—perfect for spring gatherings or tea time.
Ingredients
Cake
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- Pinch of salt
Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking.
- Cream butter and sugar: In a mixing bowl, beat the butter and sugar together until the mixture is light and fluffy, creating a smooth base for your batter.
- Add eggs, zest, and juice: Incorporate the eggs one at a time, followed by the lemon zest and lemon juice, mixing well to combine all the wet ingredients evenly.
- Mix in dry ingredients: Gradually sift in the flour, baking powder, and salt, folding gently to avoid overmixing while ensuring a smooth batter.
- Bake in mini pans or muffin tins: Spoon the batter into greased or lined mini pans or muffin tins, filling each about two-thirds full. Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.
- Drizzle with glaze: Once the cakes have cooled slightly, combine powdered sugar with lemon juice to make a glaze and drizzle it generously over each cake for a zesty finish.
Notes
- Add poppy seeds for variation.
- Use Meyer lemons for a sweeter flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
