Mini Lemon Cake Recipe
Light, fluffy, and bursting with bright citrus flavor — these mini lemon cakes are a zesty delight for any occasion!
Whether you’re planning a spring brunch, hosting a tea party, or simply craving something sweet and refreshing, these mini lemon cakes will win you over with their delicate crumb and vibrant lemon flavor. Made with real lemon zest and juice, each cake is a little burst of sunshine in dessert form.
Why You’ll Love This Recipe
- Perfectly portioned – Baked in ramekins or mini cake pans for individual servings.
- Full of flavor – Real lemon juice and zest create a naturally zesty bite.
- Quick and easy – Simple pantry ingredients and ready in just about 30 minutes.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (about 2 medium lemons)
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
- Lemon slices, optional for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease 6 ramekins or a mini cake tin with butter, then lightly dust with flour. Tap out any excess flour.
- Mix dry ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. - Cream the butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 3–4 minutes. This step is key for a tender cake texture. - Add the eggs:
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest to infuse the batter with bright citrus flavor. - Prepare the wet mixture:
In a small bowl, whisk together the lemon juice, milk, and vanilla extract. - Combine everything:
Gradually add the dry ingredients to the butter mixture, alternating with the lemon-milk mixture. Start and end with the dry ingredients. Mix just until combined—do not overmix, or the cakes may turn out dense. - Fill the pans:
Divide the batter evenly among the prepared ramekins or mini pans, filling each about ⅔ full. - Bake:
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly golden. Start checking around 20 minutes, as oven times may vary. - Cool and serve:
Let the cakes cool in their pans for 10 minutes, then gently turn them out onto a wire rack to cool completely. Dust with powdered sugar and top with lemon slices if desired.
Tips for Success
- Room-temperature ingredients ensure better mixing and a more even bake.
- Zest before juicing the lemons—it’s much easier!
- These cakes can also be baked in muffin tins or mini Bundt pans—just adjust baking times slightly.
Serving Ideas
Enjoy these mini lemon cakes with a dollop of whipped cream, a drizzle of lemon glaze, or alongside a cup of tea. They also make a lovely edible gift when wrapped individually.
Storage
Store cooled cakes in an airtight container at room temperature for up to 3 days. For longer storage, wrap and freeze for up to 2 months—just thaw and dust with powdered sugar before serving.