Description
Delightful mini cakes bursting with vibrant lemon flavor and topped with a sweet, glossy glaze.
Ingredients
Scale
- 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
- 4 tbsp lemon juice (for glaze)
- 2 tbsp butter (softened, for glaze)
- 1 tbsp lemon zest (for glaze)
Instructions
- Preheat your oven to 325°F (165°C) and grease your mini muffin tin.
- Whisk together the flour, sugar, baking soda, and salt in a large bowl.
- Melt the unsalted butter in a saucepan over low heat, then add water and bring to a gentle boil.
- Combine the melted butter mixture with the dry ingredients, mixing on low speed until incorporated.
- Gently fold in sour cream, egg, lemon zest, lemon juice, and vanilla extract.
- Fill each muffin cup with about 1 tablespoon of batter, avoiding overfilling.
- Bake for 12-16 minutes, until tops are golden and a toothpick comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
- Whisk together powdered sugar, lemon juice, softened butter, and lemon zest to make the glaze.
- Dip cooled mini cakes into the glaze or drizzle over the tops.
Notes
Store leftover cakes in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: mini cakes, lemon desserts, sweet treats, baking, citrus flavors