Description
Delightful mini cakes combining the brightness of fresh lemons with rich butter, creating a zesty treat ideal for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ¼ cup whole milk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
- 1 to 2 teaspoons milk (as needed for glaze consistency)
- Thin lemon slices, cut in half (for garnish)
- Fresh thyme sprigs (for garnish)
Instructions
- Preheat your oven to 175 °C (350 °F) and grease mini cake pans.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each.
- Blend in lemon zest, lemon juice, and whole milk until combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, folding until just combined.
- Pour the batter into prepared pans, filling them about three-quarters full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely before preparing the glaze.
- Whisk together powdered sugar, lemon juice, lemon zest, and enough milk for a pourable consistency.
- Drizzle the glaze over cooled cakes and garnish with lemon slices and thyme sprigs.
Notes
Ensure ingredients are at room temperature for better blending. Check baking powder freshness before starting.