Description
Mini Lemon Drizzle Cakes that are soft, buttery, and topped with a tangy lemon glaze. Perfect for brunch, dessert, or gifting.
Ingredients
For the Cakes
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/4 cup whole milk
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 teaspoons milk (as needed for consistency)
For Garnish
- Fresh thyme sprigs
- Thin lemon slices, halved
Instructions
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.
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.
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.
Mix in the lemon zest, fresh lemon juice, and milk. Stir until fully combined and fragrant with citrus aroma.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and proper rising.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cakes soft and moist.
Spoon the batter into the prepared molds, filling each cavity about 3/4 full. This allows room for the cakes to rise evenly.
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.
In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth and pourable. Adjust consistency as needed.
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.