Description
Delightful mini lemon drizzle cakes that are light, moist, and bursting with zesty lemon flavor.
Ingredients
- 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
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
- 1-2 teaspoons milk, for glaze consistency
- Thin lemon slices, halved (for garnish)
- Fresh thyme sprigs (for garnish)
Instructions
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is well incorporated.
- Blend in the lemon zest, fresh juice, and whole milk.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into mini cake pans, filling them three-quarters full.
- Bake in a preheated oven at 350°F (175°C) for 18-22 minutes.
- Allow to cool before applying the glaze.
- Whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth.
- Drizzle the glaze over the cooled cakes and garnish with lemon slices and thyme.
Notes
Use a microplane for zesting lemons to avoid bitterness and wash lemons thoroughly before use. Adjust baking time based on your oven.
