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Mini Lemon Drizzle Cakes

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Delightful mini lemon drizzle cakes that are sweet and tangy, perfect for any occasion.

Ingredients

Scale
  • 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
  • 2 tablespoons fresh lemon juice (for the glaze)
  • 1 teaspoon lemon zest (for the glaze)
  • 1 to 2 teaspoons milk, as needed
  • Thin slices of lemon, halved (for garnish)
  • Fresh thyme sprigs (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your mini muffin tin.
  2. Cream together butter and sugar in a mixing bowl until light and fluffy, about 3-4 minutes.
  3. Add eggs one by one, mixing well after each addition.
  4. Mix the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk.
  6. Add lemon zest and lemon juice, folding gently until combined.
  7. Fill the muffin tin with batter about ¾ full and bake for 12-15 minutes.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the glaze by mixing powdered sugar, lemon juice, lemon zest, and milk until smooth.
  10. Glaze the cooled cakes, letting it cascade down the sides.
  11. Garnish with a slice of lemon and a sprinkle of thyme before serving.

Notes

These cakes are best enjoyed within 2-3 days but can be frozen for up to 2 months.

Nutrition

Keywords: mini cakes, lemon drizzle, dessert, baking, citrus

Find it online: https://basilboard.com/minute-mini-lemon-drizzle-cakes-one-bowl-recipe/