★Ingredients
For the Cakes:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest (about one lemon)
1/4 cup lemon juice
1/2 cup buttermilk
For the Lemon Glaze:
1 cup powdered sugar
2-3 tbsp lemon juice
1/2 tsp vanilla extract (optional)
★Instructions
- Preheat oven to 350°F (175°C) and grease a mini bundt or muffin pan.
- Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
- Bake:
Spoon the batter into the prepared mini bundt or muffin pan, filling each cup about 3/4 full.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Glaze:
In a small bowl, mix powdered sugar, lemon juice, and vanilla (if using) until smooth. Adjust the consistency by adding more lemon juice if needed.
- Glaze the Cakes:
Dip the tops of the mini cakes into the glaze, letting the excess drip off.
Place the cakes back on the wire rack to let the glaze set.
Enjoy your glazed mini lemon cakes! Let me know if you’d like any modifications.
