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