Mini Lemon Cake

This mini lemon cake is soft, bright, and perfectly balanced between sweet and tangy. Baked in a small dish and finished with a simple lemon glaze, it’s ideal for a homemade dessert without leftovers.

Ingredients

For the cake

• 4 tablespoons butter, softened (¼ cup)
• ¾ cup granulated sugar
• 1 large egg
• 2 teaspoons lemon juice
• 1½ teaspoons lemon zest
• ¾ cup all-purpose flour
• ⅛ teaspoon baking powder
• ⅛ teaspoon salt
• ¼ cup milk

For the glaze

• 4 tablespoons powdered sugar
• 2 teaspoons lemon juice

Instructions

1. Preheat the oven to 350°F (177°C) and butter a 5×5-inch baking dish.
2. In a medium bowl, beat the butter and sugar with a hand mixer for about 1 minute, until creamy.
3. Add the egg, lemon juice, and lemon zest. Mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet mixture and mix on low speed until just combined. Add the milk and mix until smooth.
6. Pour the batter into the prepared dish and spread evenly. Place the dish on a rimmed baking sheet.
7. Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely.
8. To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
9. Once the cake has cooled, poke holes all over the top with a toothpick or fork, then drizzle the glaze evenly over the cake.

Why You’ll Love This Recipe

• Perfect mini size with no waste
• Soft, moist texture
• Fresh lemon flavor without being overpowering
• Simple ingredients and easy steps

Tips

• Use fresh lemon juice and zest for the best flavor.
• Do not overmix the batter after adding the flour.
• Let the cake cool fully before glazing so the glaze sets nicely.

Variations and Substitutions

• Use plant-based milk instead of dairy milk.
• Add poppy seeds for a lemon poppy seed version.
• Swap lemon juice for orange juice for a milder citrus flavor.
• Add a touch of vanilla extract for extra depth.

FAQs

Can I make this cake ahead of time?
Yes, it can be made a day in advance and stored covered at room temperature.

Can this mini cake be frozen?
Yes, freeze the cake without the glaze for up to 2 months. Thaw and glaze before serving.

Can I use a different pan?
Yes, a small round or rectangular pan of similar size will work. Baking time may vary slightly.

Serving Suggestions

• Serve with tea or coffee
• Pair with fresh berries
• Add a spoonful of whipped cream or yogurt on the side

Mini Lemon Cake

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• For the cake

• 4 tablespoons 4 butter, softened (¼ cup)

• ¾ cup granulated sugar

• 1 large 1 egg

• 2 teaspoons 2 lemon juice

• 1 1 ½ teaspoons lemon zest

• ¾ cup all-purpose flour

• ⅛ teaspoon baking powder

• ⅛ teaspoon salt

• ¼ cup milk

• For the glaze

• 4 tablespoons 4 powdered sugar

• 2 teaspoons 2 lemon juice

Directions

• Preheat the oven to 350°F (177°C) and butter a 5×5-inch baking dish.
• In a medium bowl, beat the butter and sugar with a hand mixer for about 1 minute, until creamy.
• Add the egg, lemon juice, and lemon zest. Mix until smooth.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet mixture and mix on low speed until just combined. Add the milk and mix until smooth.
• Pour the batter into the prepared dish and spread evenly. Place the dish on a rimmed baking sheet.
• Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely.
• To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
• Once the cake has cooled, poke holes all over the top with a toothpick or fork, then drizzle the glaze evenly over the cake.