Glazed Lemon Meltaway Cakes – 7 Irresistible Reasons These Bright, Buttery Bites Are Pure Sunshine

Glazed Lemon Meltaway Cakes are everything I adore about old-fashioned baking — delicate, tender, and bursting with citrus sunshine. Thank you for being here, truly. There’s something magical about a tiny, tea-room style cake that feels both elegant and comforting at the same time. These little beauties melt on your tongue and finish with a silky lemon glaze that gently crackles when you take that first dreamy bite.

If you love nostalgic treats with bright flavor, you are about to fall hard for these.

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Yield: 18–20 mini cakes

Overview of Recipe Content

What Are Glazed Lemon Meltaway Cakes?

These are small, buttery mini cakes with a tender crumb and bold lemon flavor. The texture is soft and almost shortbread-like, thanks to the butter and powdered sugar base. They’re finished with a glossy lemon glaze that adds brightness and a delicate sweetness.

They’re perfect for:

• Afternoon tea
• Baby showers
• Spring brunches
• Easter dessert tables
• Bridal showers
• Holiday cookie trays

If you loved my Glazed Lemon Pound Cake https://poulef.com/7up-pound-cake-with-sweet-lemon-glaze/ or Deep Chocolate Cocoa & Spiced Mixed Fruit Celebration Cake https://poulef.com/deep-chocolate-cocoa-spiced-mixed-fruit-celebration-cake/, this is their daintier, citrus-forward cousin.

Why You’ll Love Them

• Bright, fresh lemon flavor
• Buttery, melt-in-your-mouth texture
• Beautiful presentation
• Perfect for gifting
• Easy to make ahead

What They Taste Like

Imagine the richness of a butter cookie crossed with a tender mini cake. The lemon zest brings fragrant citrus oils, while the fresh juice adds brightness. The glaze gives a sweet-tart finish that balances everything beautifully.

It’s sunshine in dessert form.

Ingredients

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For the Cakes:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Tools You’ll Need

• Mini muffin tin or silicone mold
• Electric mixer
• Mixing bowls
• Cooling rack
• Whisk

Substitutions & Additions

• Add ½ teaspoon almond extract for depth.
• Dip half in white chocolate for elegance.
• Sprinkle with edible flowers for tea parties.
• Add a pinch of turmeric for extra golden color.

How to Make Glazed Lemon Meltaway Cakes

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Step 1: Preheat & Prepare

Preheat oven to 350°F. Grease mini muffin tins lightly or use silicone molds.

Step 2: Cream Butter & Sugar

In a mixing bowl, beat softened butter and powdered sugar until light and fluffy — about 3 minutes.

This creates that signature meltaway texture.

Step 3: Add Flavor

Mix in vanilla extract, lemon zest, and fresh lemon juice.

The fragrance at this point? Pure sunshine.

Step 4: Add Dry Ingredients

Gradually add flour and salt. Mix just until combined.

The dough will be soft and slightly thick.

Step 5: Fill & Bake

Spoon batter into mini molds, filling about ¾ full.

Bake for 12–15 minutes, or until edges are lightly golden.

Do not overbake — they should stay pale and tender.

Step 6: Cool Completely

Let cakes cool in pan for 5 minutes, then transfer to rack.

They firm up beautifully as they cool.

Step 7: Make the Glaze

Whisk powdered sugar, lemon juice, and zest until smooth and pourable.

Drizzle or dip cooled cakes into glaze.

Let sit 15–20 minutes until glaze sets with a slight crackle.

What to Serve with Glazed Lemon Meltaway Cakes

These pair beautifully with:

• Earl Grey tea
• Chamomile tea
• Iced lemonade
• Sparkling rosé
• Fresh berries

For a dessert spread, serve alongside Fluffy Banana Chia Squares https://poulef.com/fluffy-banana-chia-squares/ and Butterscotch Toffee Cookie Bars https://poulef.com/butterscotch-toffee-cookie-bars/.

And don’t forget to save these beauties on Pinterest at https://www.pinterest.com/poulefrecipe/ — they’re perfect for spring dessert boards!

Tips for Making Them Perfect

• Use room temperature butter for smooth mixing.
• Zest lemons before juicing.
• Don’t overmix flour.
• Allow glaze to set fully before stacking.
• Store in a single layer if possible.

Storage Instructions

Room Temperature: Store in airtight container for 4–5 days.
Refrigerator: Up to 7 days.
Freezer: Freeze unglazed cakes up to 2 months.

Add glaze after thawing for best texture.

General Information

Meltaway-style desserts get their name from their soft, delicate crumb that practically dissolves when eaten. Powdered sugar instead of granulated sugar gives these cakes their tender texture.

Lemon desserts have long been popular in American tea culture, especially during spring and summer gatherings.

These little cakes feel elegant — but they’re wonderfully simple to make.

Frequently Asked Questions

Can I make these in a regular muffin pan?

Yes, but increase bake time to 18–22 minutes.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend.

Why did mine spread?

Too-soft butter or overmixing can cause spreading.

Can I double the recipe?

Absolutely — they’re perfect for parties.

Can I use bottled lemon juice?

Fresh is highly recommended for best flavor.

Conclusion

Glazed Lemon Meltaway Cakes are tender, buttery, and bursting with bright citrus flavor. They’re elegant enough for a tea party and comforting enough for an afternoon treat.

If you adore lemon desserts, you’ll also love Glazed Lemon Pound Cake https://poulef.com/7up-pound-cake-with-sweet-lemon-glaze/ and Fluffy Banana Chia Squares https://poulef.com/fluffy-banana-chia-squares/.

Bake them once, and I promise — they’ll become your go-to sunshine dessert.

Interactive Elements

Did you try these meltaway cakes? Leave a comment and star rating below — I love hearing from you!

Snap a photo and share it on Pinterest at https://www.pinterest.com/poulefrecipe/ so I can see your lemon sunshine creations!

Nutritional Information (Approximate Per Mini Cake – 20 Servings)

Nutrient	Amount
Calories	150 kcal
Carbohydrates	18g
Protein	1g
Fat	8g
Saturated Fat	5g
Sugar	11g
Fiber	0g
Sodium	45mg

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