Thank you so much for being here in my little kitchen corner! I’m thrilled to share this Mini Lemon Cake Recipe, where moist meets tangy in the most delightful way. These individual lemon cakes brighten any occasion and whip up faster than you can say “lemon zest”! If you love easy, joyful baking, don’t forget to subscribe for more recipes by email—you’re officially part of the Poulef family!
🔍 Overview of Recipe Content
You’re looking at Mini Lemon Cake Recipe—the perfect one‑bite citrusy snack for brunch, baby showers, or a mid‑day pick‑me‑up. These are light, moist, and full of fresh lemon flavor.
- Why you’ll love it: Single servings, minimal fuss, big lemon punch in every cake.
- Taste: Bright and tart from lemon juice and zest, creamy crumb thanks to butter and milk.
- Health/Seasonality: Comforting but not too rich, ideal in spring and summer, and lighter than heavier desserts.
- Ingredients:
- 1 ½ cups all‑purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 Tbsp lemon zest (from 2 medium lemons)
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
- Tools needed:
- Mixing bowls, whisk, small non‑stick muffin tins or ramekins (6–8 oz), measuring tools, cooling rack.
- Substitutions/additions:
- Use sour cream or Greek yogurt instead of milk for extra tang.
- Replace some granulated sugar with honey or caster sugar for finer texture.
- Add a lemon glaze (lemon juice + powdered sugar) or poppy seeds for crunch.
How to Make Mini Lemon Cakes
- Prep
Preheat oven to 350 °F (175 °C). Grease and flour 6–8 mini cake pans or ramekins. - Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. - Cream butter and sugar
In a second bowl, beat softened butter with sugar until light and fluffy—about 2–3 minutes. I pretend I’m whisking away a rough day! - Add eggs and flavors
Beat in eggs, one at a time. Stir in lemon zest, lemon juice, and vanilla extract. The batter will smell so bright; it’s like sunshine in a bowl! - Combine with dry mix
Alternately add the flour mixture and milk to your butter mixture, starting and ending with the flour. Mix just until combined—don’t overbeat. - Bake
Spoon batter into prepared pans, filling about ⅔ full. Bake 18–22 minutes or until a toothpick comes out clean. They’ll spring back to the touch and smell amazing! - Cool & finish
Let cakes cool in pans for 5 minutes, then turn out onto a rack. When cool, dust with powdered sugar.
What to Serve with Mini Lemon Cakes
- Drinks: I love pairing these with an iced herbal tea, lemon ginger tea, or a sparkling lemonade.
- Sides: Fresh berries (raspberries or blueberries) on the side bring color and tart contrast.
- Presentation: Serve on a pretty plate with a sprig of mint or edible flower for a delightful touch.
Tips for Making It Perfect
- Room‑temperature eggs and butter mix better for a nice crumb.
- Don’t overmix once you add flour—you want a tender cake, not a dense one.
- Watch your bake time closely—mini cakes can overbake fast!
- Want a lemon punch? Add a light drizzle of simple syrup made from equal parts sugar and lemon juice after baking.
Storage Instructions
- Room temperature: Airtight container for up to 2 days.
- Refrigerate: For longer life, up to 4 days—just bring to room temp before serving.
- Freeze: Wrap each mini cake tightly in plastic and foil, freeze up to 1 month. Thaw in fridge, then bring to room temp.
General Information
Mini lemon cakes are inspired by classic American lemon cakes, but with individual servings for festive ease. Unlike chiffon cakes, this version uses butter and whole milk for richness—not whipped egg whites—but still delivers moistness without heaviness Poulef Recipes. This recipe fits neatly into giftable treats or dessert buffets and is reminiscent of lemon yogurt cakes you might find trending on Poulef Recipes Poulef Recipes.
Frequently Asked Questions
Can I make this dairy‑free?
Yes—substitute plant‑based butter and non‑dairy milk like almond or oat, and use flax egg if needed.
How do I make these gluten‑free?
Use a 1:1 gluten‑free flour blend that includes xanthan gum for structure.
Can I turn this into a glazed cake?
Absolutely! Mix lemon juice with powdered sugar until drizzly, then pour over while the cakes are slightly warm.
What tin size should I use?
Mini 6‑oz ramekins or 2–3 inch mini tins work beautifully for single servings.
Can I double it for a loaf or standard cake?
Yes—just adjust baking time (like 40–45 mins for a loaf).
Conclusion
These Mini Lemon Cakes are small in size but BIG in flavor—tangy, buttery, and utterly satisfying. They’re perfect little gifts, or a bright treat to enjoy any time. If you love them, you might also enjoy:
- Lemon Yogurt Cake – 5 Joyful Reasons to Love This Luscious Recipe (on Poulef Recipes) Poulef Recipes
- Ultimate Soft & Fluffy Chiffon Cake – Airy Perfection in 1 Hour!
- Flourless Coconut Greek Yogurt Cake – A Moist & Healthy 7‑Ingredient Dessert
- 1.5‑Hour Homemade Cream Pound Cake – Buttery & Classic
- Irresistibly Wholesome Oat and Chia Seed Bread Recipe
I’d love to hear what you think—leave a review, share your photos on Pinterest (don’t forget to tag me at poulefrecipe), and let’s keep baking together!
Interactive Elements
Think these mini lemon cakes shine? Leave a review below or comment with your flavor variations. Snap a photo, share it on Pinterest, and tag poulefrecipe—it makes my day to see your creations!
Nutritional Information (Per Mini Cake, approx. 6‑inch yield ×6)
| Calories | Carbs | Fat | Protein | Sugar |
|---|---|---|---|---|
| ~210 kcal | 28 g | 9 g | 4 g | 16 g |
angy & Moist Mini Lemon Cakes (Mini Lemon Cake Recipe)
- Total Time: 30 minutes
- Yield: 6 mini cakes 1x
Description
These moist, tangy mini lemon cakes are baked in individual portions and come together in just 30 minutes. Perfect for spring and summer gatherings or a light citrusy dessert any time of year!
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
Pinch of salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tbsp lemon zest (from 2 medium lemons)
¼ cup fresh lemon juice
½ cup whole milk
1 tsp vanilla extract
Powdered sugar (for dusting)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour 6–8 mini cake pans or ramekins.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a separate bowl, beat the butter and sugar together until light and fluffy.
4. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour.
6. Divide batter evenly into prepared pans, filling each about ⅔ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans for 5 minutes, then remove and transfer to a wire rack.
9. Once completely cool, dust with powdered sugar before serving.
Notes
Use room temperature ingredients for best texture.
Add poppy seeds or blueberries to the batter for variation.
Top with a lemon glaze for extra zing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
