Mini Lemon Drizzle Cakes – Perfectly Zesty Bliss in Every Bite

Enjoy zesty Mini Lemon Drizzle Cakes, a delightful treat perfect for any occasion.

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Prep Time 15

Cook Time 22

Cooling Time 10

Total Time 47

Servings: 12 cakes

Course: Desserts

Cuisine: Baking

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cakes

1 cup Butter Softened, unsalted
1 cup Granulated Sugar
3 large Eggs
2 tablespoons Lemon Zest Fresh
1/4 cup Fresh Lemon Juice
1/2 cup Milk Whole or non-dairy
1 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder Fresh
1/2 teaspoon Salt

For the Glaze

1 cup Powdered Sugar
2 tablespoons Fresh Lemon Juice
1-2 tablespoons Milk To achieve desired consistency

Equipment

mini cake pans
Mixing Bowl
Electric mixer
whisk
Spatula
Wire Rack

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease your mini cake pans.
Cream the softened butter and granulated sugar until light and fluffy.
Add in the eggs one at a time, mixing well after each addition.
Mix in the lemon zest, lemon juice, and milk until combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Fold the dry ingredients into the wet ingredients until just combined.
Fill prepared pans about 3/4 full and bake for 18-22 minutes.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Whisk together powdered sugar, lemon juice, and milk to prepare the glaze.
Drizzle the glaze over cooled cakes and let it set before serving.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Choose fresh ingredients for the best flavor and avoid overmixing to keep the cakes tender.

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