Glazed Lemon Cakes
Bright, zesty, and irresistibly moist, these Glazed Lemon Cakes are the perfect treat for citrus lovers. Infused with fresh lemon zest and juice, and topped with a tangy, glossy lemon glaze, each mini cake delivers a burst of flavor in every bite. Made with simple pantry staples and baked to golden perfection, these individual-sized cakes are easy to whip up in under an hour, making them ideal for everything from afternoon tea to special celebrations. The silky lemon glaze adds a sweet-tart finish that will have everyone reaching for seconds. Perfect for gatherings or as a make-ahead dessert, these Glazed Lemon Cakes are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter
- 1 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 0.25 cups lemon juice
- 0.5 cups whole milk
- 2 cups powdered sugar
- 3 tablespoons lemon juice (for glaze)
- 2 tablespoons heavy cream (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 12-cup muffin tin or mini cake pan.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the lemon zest and lemon juice and mix until combined.
Alternatively add the dry ingredients and milk to the wet ingredients in three additions, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Spoon the batter evenly into the prepared pan, filling each cavity about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth and pourable. If the glaze is too thick, add a tiny bit more cream; if too thin, add a little more powdered sugar.
Once the cakes are completely cool, pour the glaze over each cake, letting excess drizzle down the sides.
Let the glaze set for about 10-15 minutes before serving.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 642.6 g | 234% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 444.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 244 mg | 19% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
