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These mini lemon cakes are delicious. They have a light lemon flavor and a yummy sugary drizzle. I just love how cute they are!
If you don’t already have a miniature bundt pan yet, go grab one. It’s so fun to make tiny little cakes!
Mini Lemon Cakes
Ingredients:
- 1 C unsalted butter, room temperature
- 1 3/4 C sugar
- 2 2/3 C all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 C buttermilk
- 1 TBSP fresh lemon zest
- 5 TBSP lemon juice
- 4 large eggs, room temperature
- 3/4 C confectioners’ sugar
- Store bought or homemade Lemon Curd. Find the best homemade lemon Curd here.
- Whip Cream for garnish
- Fresh mint sprigs for garnish
- 1 lemon sliced with slices cut into quarters for garnish
Directions:
- Preheat oven to 350 degrees.
- Butter and flour individual mini bundt cake pans. Set aside.
- Combine butter and sugar in a mixing bowl.
- Beat the butter and sugar until smooth and light-colored. (about 5 minutes)
- Sift flour, baking soda, and salt together in a second bowl. Set aside.
- In a smaller bowl, combine buttermilk with 4 TBSP of lemon juice and lemon zest. Stir well.
- Set aside the remaining 1 TBSP of fresh lemon juice.
- Add eggs, one at a time, to the butter-sugar mixture. Beat after each egg is added.
- Add dry ingredients alternately with wet ingredients, beating just until combined.
- Pour batter equally into each of prepared mini pans.
- Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
- Remove the pan from the oven.
- Place pan on a wire rack until cool.
- Run a knife around the edges of each of the cakes.
- Flip cake pan over onto wire rack to completely cool.
- Whisk together the 1 TBSP of lemon juice with 1 TBSP of water and 3/4 C confectioners’ sugar.
- If needed slowly add a tablespoon or more of water or confectioners’ sugar.
- Slowly pour icing over cake.
- Spoon lemon curd in the center of each of the individual bundt cakes.
- Top with whip cream, lemon wedge, and mint sprig.
Mini Lemon Cakes
These mini lemon cakes are delicious. They have a light lemon flavor and a yummy sugary drizzle. I just love how cute they are!
Servings: 20 mini cakes
Ingredients
- 1 C unsalted butter room temperature
- 1 3/4 C sugar
- 2 2/3 C all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 C buttermilk
- 1 TBSP fresh lemon zest
- 5 TBSP lemon juice
- 4 large eggs room temperature
- 3/4 C confectioners' sugar
- Jar of Lemon Curd
- Whip Cream for garnish
- Fresh mint sprigs for garnish
- 1 lemon sliced with slices cut into quarters for garnish
Instructions
- Preheat oven to 350 degrees.
- Butter and flour individual mini bundt cake pans. Set aside.
- Combine butter and sugar in a mixing bowl.
- Beat the butter and sugar until smooth and light-colored. (about 5 minutes)
- Sift flour, baking soda, and salt together in a second bowl. Set aside.
- In a smaller bowl, combine buttermilk with 4 TBSP of lemon juice and lemon zest. Stir well.
- Set aside the remaining 1 TBSP of fresh lemon juice.
- Add eggs, one at a time, to the butter-sugar mixture. Beat after each egg is added.
- Add dry ingredients alternately with wet ingredients, beating just until combined.
- Pour batter equally into each of prepared mini pans.
- Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
- Remove the pan from the oven.
- Place pan on a wire rack until cool.
- Run a knife around the edges of each of the cakes.
- Flip cake pan over onto wire rack to completely cool.
- Whisk together the 1 TBSP of lemon juice with 1 TBSP of water and 3/4 C confectioners' sugar.
- If needed slowly add a tablespoon or more of water or confectioners' sugar.
- Slowly pour icing over cake.
- Spoon lemon curd in the center of each of the individual bundt cakes.
- Top with whip cream, lemon wedge, and mint sprig
Nutrition
Calories: 253kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 94mg | Potassium: 60mg | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 1.8mg | Calcium: 29mg | Iron: 1mg
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