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Mini Lemon Drizzle Cakes

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Delightful mini lemon drizzle cakes that are light, moist, and drizzled with a tangy glaze for a perfect treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • ¼ cup whole milk
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (for the glaze)
  • 1 teaspoon lemon zest (for the glaze)
  • Lemon slices, halved (for garnish)
  • Fresh thyme sprigs (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare muffin tins.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each.
  4. Incorporate the dry ingredients into the wet, alternating with milk.
  5. Fold in the lemon zest and juice.
  6. Bake in the preheated oven for 18-20 minutes.
  7. Cool the cakes for 5 minutes before transferring to a wire rack.
  8. Prepare the glaze by mixing powdered sugar, lemon juice, and zest.
  9. Drizzle the glaze over the cooled cakes.
  10. Garnish with lemon slices and thyme before serving.

Notes

For a healthier glaze, you can use agave or maple syrup instead of powdered sugar.

Nutrition

Keywords: lemon cake, dessert, baking, mini cakes, easy recipes

Find it online: https://sweetladle.com/mini-lemon-drizzle-cakes/