Description
Delightful mini cakes bursting with lemon flavor and drizzled with a sweet glaze, perfect for any gathering.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/4 cup sour cream (room temperature)
- 1 large egg (room temperature)
- Zest from 1 lemon
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar (for glaze)
- 4 tbsp lemon juice (for glaze)
- 2 tbsp butter (softened, for glaze)
- 1 tbsp lemon zest (for glaze)
Instructions
- Preheat the oven to 325°F (165°C) and grease a mini muffin tin with non-stick spray.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside.
- Melt the butter in a saucepan, then add water and bring to a boil while stirring. Remove from heat.
- Pour the hot butter mixture into the dry ingredients and mix with an electric mixer on low speed.
- Add the sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed until just combined.
- Spoon about 1 tablespoon of batter into each mini muffin cup.
- Bake for 12–16 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Using room temperature ingredients will help achieve a smooth batter. Consider adding herbs for a unique twist.
