Description
Delightful bite-sized lemon cakes with a zesty glaze, perfect for tea time or dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 large egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light. Add egg, milk, lemon zest, and lemon juice. Mix well.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Spoon batter into mini muffin cups, filling each 2/3 full. Bake for 12-15 minutes or until a toothpick comes out clean.
- Cool cakes for 5 minutes in the tin, then transfer to a wire rack.
- Whisk powdered sugar and lemon juice for glaze. Drizzle over cooled cakes.
Notes
You can customize the seasonings to taste.