Ingredients
Equipment
Method
For the Mini Lemon Cakes
- Generously spray mini muffin pans with non-stick spray, ensuring every well is coated. Set the pan aside.
- In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking soda. Stir until well combined and set this bowl aside.
- In a small saucepan over medium heat, melt the butter. Once melted, add the water and bring the mixture to a gentle boil. Remove from heat immediately.
- Carefully pour the hot butter and water mixture over the dry ingredients in the mixing bowl. Beat with a hand mixer on low speed or whisk just until barely blended.
- Stir in the sour cream, the whole egg, fresh lemon zest, and fresh lemon juice. Continue to beat with the hand mixer until the batter is smooth and well combined, being careful not to overmix.
- Scoop the batter evenly into the prepared mini muffin wells, filling each about two-thirds full. Bake at 325°F (160°C) for approximately 12 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the baked mini lemon cakes cool in the pan for about 5 minutes. Then, gently remove them and transfer them onto cooling racks. Allow them to cool completely before proceeding to glaze them.
For the Lemon Glaze
- In a small mixing bowl, combine the powdered sugar, fresh lemon zest, melted butter, fresh lemon juice, and milk.
- Whisk all the glaze ingredients together vigorously until the mixture is completely smooth and free of lumps.
- If the glaze is too thick, add a tiny bit more milk or lemon juice, a few drops at a time, until it reaches a dip-able consistency. If it's too thin, whisk in a tablespoon or two more powdered sugar.
- Once the mini lemon cakes are completely cool, dip the top side of each cake into the lemon glaze.
- Allow any excess glaze to drip off back into the bowl. Then, carefully invert the glazed mini cakes bottom-side down onto cooling racks. Place parchment or waxed paper underneath the cooling racks for an easier cleanup. Let the cakes sit until the glaze has fully hardened and set.
Nutrition
Notes
Flour: Standard all-purpose flour provides the best structure and texture for these small cakes. Butter: Use unsalted butter for the batter and glaze. Melt it as instructed for smooth incorporation. Sour Cream: Full-fat sour cream adds crucial moisture and tenderness. Plain Greek yogurt is a good substitute if needed. Lemon: Always opt for fresh lemon zest and juice. Bottled juice lacks the vibrant flavor these cakes deserve. Milk: Any preferred dairy or non-dairy milk will work perfectly for the glaze. Pro Tips: To maximize flavor, always use fresh lemon zest and juice. Generously spray your mini muffin pans with non-stick baking spray to prevent sticking. Fill each muffin well only about two-thirds full to allow proper rising. To confirm doneness, insert a toothpick; it should come out clean. Ensure cakes are completely cool before glazing. Adjust glaze consistency by adding more liquid if too thick or more powdered sugar if too thin. Storage: Keep leftover mini lemon cakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 1 week. Unglazed cakes can be flash-frozen on a baking sheet until solid, then transferred to an airtight freezer-safe bag for up to 3 months. Thaw at room temperature before glazing. Avoid freezing glazed cakes as the glaze may become watery. Variations: Stir 1-2 tablespoons of poppy seeds into the batter for added texture. Garnish with colorful nonpareils or candied lemon peel. Serve alongside fresh mixed berries or homemade whipped cream. Nutrition information is estimated based on common ingredients and serving sizes and may vary.