Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Lightly grease and flour a mini cake pan or mini loaf pan to prevent sticking and ensure easy release.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale in color. This step creates the base for a soft and tender crumb.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This helps create a smooth batter and ensures even texture throughout the cakes.

Step 4: Add Lemon Flavor

Mix in the lemon zest, fresh lemon juice, and milk. Stir until fully combined and fragrant with citrus aroma.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and proper rising.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cakes soft and moist.

Step 7: Fill the Pan

Spoon the batter into the prepared molds, filling each cavity about 3/4 full. This allows room for the cakes to rise evenly.

Step 8: Bake the Cakes

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden. Let the cakes cool completely before removing from the pan.

Step 9: Make the Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth and pourable. Adjust consistency as needed.

Step 10: Glaze and Decorate

 

Drizzle the glaze over the cooled cakes, allowing it to drip naturally down the sides. Garnish with lemon slices and fresh thyme for an elegant finish.