Bite-sized Lemon Desserts (Print Version)
# Ingredients:
→ For the Cakes
01 -
1 1/2 cups (180g) all-purpose flour
02 -
2 teaspoons lemon zest (from 1 medium lemon)
03 -
1/4 teaspoon salt
04 -
3/4 cup (170g) unsalted butter, softened
05 -
4 ounces (113g) cream cheese, at room temperature
06 -
1 1/2 cups (300g) granulated sugar
07 -
3 large eggs
08 -
2 tablespoons lemon juice (from 1 medium lemon)
→ For the Glaze
09 -
2 cups (220g) confectioners' sugar, sifted
10 -
2 tablespoons lemon juice (from 1 medium lemon)
11 -
2 teaspoons lemon zest (from 1 medium lemon)
12 -
1 to 2 tablespoons milk
# Instructions:
01 -
Heat your oven to 350°F (175°C) and spray your mini muffin pans or mini bundt pans with non-stick spray to prevent sticking.
02 -
Grab a medium bowl and whisk the flour, lemon zest, and salt together. Just set this aside for now - we'll need it later.
03 -
In your largest bowl, beat the softened butter and cream cheese until they're smooth and creamy. Take your time here - this creates the foundation for your cakes.
04 -
Gradually pour in the sugar while beating until the mixture becomes light and fluffy. Then add your eggs one at a time, mixing well after each one goes in.
05 -
Pour in the fresh lemon juice and mix until it's fully incorporated throughout your batter.
06 -
Slowly add your flour mixture to the wet ingredients, mixing gently just until everything comes together. Don't overmix or your cakes might turn out tough!
07 -
Spoon the batter into your prepared pans, filling each cavity about two-thirds full to give them room to rise.
08 -
Bake for 15-18 minutes, until they're golden and a toothpick stuck in the center comes out clean without any wet batter.
09 -
Let the cakes cool in the pans for about 5 minutes before carefully transferring them to a wire rack to cool completely.
10 -
In a bowl, mix the confectioners' sugar, lemon juice, and zest. Add just enough milk to make it pourable but still thick enough to coat the cakes nicely.
11 -
Once your cakes are completely cool, drizzle the tangy lemon glaze over each one and let it set before serving.
# Notes:
01 -
For an extra burst of lemon flavor, consider adding a teaspoon of lemon extract to the batter.
02 -
These mini cakes can be stored in an airtight container at room temperature for up to 3 days.
03 -
If you prefer a thicker glaze, reduce the amount of milk used.