Mini Lemon Cakes – Soft, Zesty, and Irresistibly Moist

These Mini Lemon Cakes are a delightful treat bursting with fresh citrus flavor. Soft, fluffy, and perfectly balanced between sweet and tart, they’re ideal for spring gatherings, afternoon tea, or a light dessert any time of year. Baked in ramekins or a mini cake tin, each individual cake is charmingly elegant and easy to serve.

Prep Time: 15 minutes

Cook Time: 20–25 minutes

 Cooling Time: 15 minutes

 Servings: 6 mini cakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest (from 2 medium lemons)
• ¼ cup fresh lemon juice
• ½ cup whole milk
• 1 tsp vanilla extract
• Powdered sugar, for dusting
• Lemon slices, for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease 6 small ramekins or a mini cake tin with butter and lightly dust with flour to prevent sticking.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar using a hand mixer on medium speed for about 3–4 minutes, until light and fluffy. This step is key to creating a soft, airy crumb.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest to infuse the batter with citrusy aroma.
5. In a separate small bowl, whisk together the fresh lemon juice, milk, and vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice mixture. Begin and end with the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cakes light.
7. Divide the batter evenly between the prepared ramekins, filling each about ⅔ full to allow room for rising.
8. Bake in the preheated oven for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Check for doneness starting at 20 minutes.
9. Let the cakes cool in the tins for about 10 minutes, then transfer them to a wire rack to cool completely.
10. Once cooled, dust the tops with powdered sugar and garnish with lemon slices, if desired.

Tips for Success

• Use fresh lemons for both zest and juice to achieve the brightest flavor.
• For added moisture, brush the warm cakes with a little lemon syrup made by heating equal parts lemon juice and sugar.
• These cakes store well at room temperature in an airtight container for up to 2 days, or refrigerate for longer freshness.

Why You’ll Love These Mini Lemon Cakes

These individual lemon cakes offer a wonderful combination of a soft, buttery crumb and bold lemon flavor. They’re elegant enough for entertaining, yet simple enough for a weekday treat. Whether you’re a citrus lover or just need a cheerful pick-me-up dessert, this recipe is sure to become a favorite.