The Birth of a Baking Idea
It all started with a craving for something sweet and tangy, which is how I found myself deciding to bake Lemon Mini Cakes. My grandmother’s cookbook promised these Lemon Mini Cakes would be delightful, so I was all in. Armed with lemons and a dream, I embarked on my baking adventure. The recipe called for lemon zest, lemon juice, and a lot of enthusiasm. After zesting a lemon, I accidentally zested part of my knuckle. Ouch! Not to be deterred, I soldiered on, thinking about how these Lemon Mini Cakes were going to wow everyone. Little did I know, this was just the beginning of my lemony misadventures.
Egg-cellent Mishaps
With a bandaged finger, I continued preparing my Lemon Mini Cakes. The recipe required egg whites, so I grabbed some eggs from the fridge. As I tried to separate the whites from the yolks, one egg decided to jump out of my hand, landing on the floor with a dramatic splat. Fantastic. Now I had an eggy mess and only three eggs left. I quickly cleaned up, muttering about the rebellious egg, and finally got enough egg whites to whip into stiff peaks. My Lemon Mini Cakes batter was ready! I spooned it into the muffin tin, feeling quite accomplished. That feeling lasted until I realized I hadn’t preheated the oven. Rookie mistake.
Table of Contents
Sweet Success
After finally baking my Lemon Mini Cakes, I prepared the lemon glaze. The kitchen was a disaster zone with lemon peels, flour, and sugar everywhere, but those little cakes came out looking surprisingly good. As I glazed the Lemon Mini Cakes, I couldn’t help but smile. They were cute, golden, and smelled heavenly. I brought a plate over to my neighbor, Mrs. Jenkins, who, after the egg debacle, had come to check on me. She took one bite and her eyes lit up. “Wendy, these Lemon Mini Cakes are amazing!” she exclaimed. I laughed, thinking about the chaos it took to get here. Who knew that my comedy of errors would lead to such a sweet success? Now, Lemon Mini Cakes are my go-to dessert, and they always come with a side of laughter.
Chef’s Notes- Lemon Mini Cakes
- Ingredient Preparation: Make sure all ingredients are at room temperature before you start. This helps the batter to mix evenly and results in a smoother texture.
- Mixing Techniques: When creaming the butter and sugar, ensure it’s light and fluffy. This process incorporates air into the mixture, giving the cakes a light texture.
- Egg Whites: Whip the egg whites to stiff peaks to provide structure and volume to the cakes. Gently fold them into the batter to maintain the airy consistency.
- Baking Time: Keep an eye on the cakes towards the end of the baking time. Overbaking can cause them to dry out, while underbaking may leave them too moist and dense.
- Glazing Tips: When glazing the cakes, place a cooling rack over a baking sheet to catch any drips and make cleanup easier. If the glaze is too thick, add a tiny bit of milk to reach the desired consistency.
- Flavor Enhancements: For a more intense lemon flavor, add some fresh lemon zest to the batter or the glaze.
- Decoration: Garnish with lemon zest or edible flowers for a professional and visually appealing finish.
- Storage: Store the glazed cakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge and bring them to room temperature before serving.
Lemon Mini Cakes
4
cakes20
minutes20
minutes250
kcal10
minutes50
minutesThese Lemon Mini Cakes are the epitome of elegance and flavor! Perfect for Easter, Mother’s Day, or any special occasion, these delightful little cakes are topped with a luscious lemon sugar glaze. Easy to make and even easier to devour, they’ll be the star of your dessert table. Get ready to impress your guests with these bite-sized treats!
Ingredients
- For the Cake Batter
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 tsp lemon flavoring
1 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp sea salt
2/3 cup whole milk
3 large egg whites
- For the Glaze
4 cups confectioners’ sugar
1/2 cup whole milk
1/2 tsp lemon flavoring
A few drops yellow food dye
- Alternative Ingredients:
Butter: Margarine or vegan butter for dairy-free.
Milk: Almond milk or soy milk for dairy-free.
Egg Whites: Aquafaba chickpea brine for vegan.
Lemon Extract: Vanilla extract for a different flavor profile.
Directions
- Mix Dry Ingredients – In a medium bowl, combine the all-purpose flour, baking powder, and sea salt. Stir well to ensure even distribution.
- Cream Butter and Sugar – In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
- Incorporate Wet Ingredients – Add the lemon flavoring to the butter mixture and mix well. Gradually add half of the flour mixture followed by half of the milk. Mix until just combined and repeat with the remaining flour and milk.
- Whip Egg Whites – In a separate bowl, beat the egg whites until they form stiff peaks but are not dry. This should take about 5 minutes.
- Fold in Egg Whites – Gently fold the whipped egg whites into the batter until fully incorporated.
- Fill and Bake – Spoon about 1 tablespoon of batter into each cup of the prepared pan. Bake for approximately 20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool Cakes – Allow the cakes to cool in the pan for about 10 minutes before transferring them to a cooling rack placed over a baking sheet or wax paper.
- Prepare Glaze – In a large bowl, mix the confectioners’ sugar with the milk until smooth and thick but pourable. Adjust consistency with more sugar or milk as needed. Stir in the lemon flavoring and yellow food dye.
- Glaze Cakes – With the cakes still on the cooling rack, spoon or dip each cake into the glaze, allowing excess to drip off. Let them set until the glaze hardens.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
- hand mixer
- baking sheet
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 45g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 150mg
- Potassium: 50mg
- Fiber: 0g
- Sugar: 35g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 60mg
- Iron: 1mg
FAQ-Lemon Mini Cakes
Can I make these mini cakes ahead of time?
Yes, you can bake the cakes a day ahead. Store them in an airtight container and glaze them on the day of serving for the best texture and appearance.
Can I freeze these mini cakes?
The cakes can be frozen without the glaze. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature and glaze before serving.
What can I use instead of lemon extract?
You can use fresh lemon juice and zest for a natural lemon flavor. Alternatively, vanilla extract can be used for a different but equally delicious taste.
How do I ensure my egg whites are whipped to stiff peaks?
Use a clean, grease-free bowl and beaters. Beat the egg whites on medium speed until they hold stiff, glossy peaks that stand upright without drooping.
What if I don’t have a mini muffin tin?
You can use a regular muffin tin, but the baking time will increase. Fill each cup about halfway and bake until a toothpick inserted in the center comes out clean.
Can I use a different type of glaze?
Yes, you can use a simple vanilla glaze, a cream cheese frosting, or even a chocolate ganache for a different flavor profile.
How can I make these cakes dairy-free?
Substitute the butter with margarine or vegan butter, and use almond or soy milk instead of whole milk. Ensure your glaze ingredients are also dairy-free.
Can I make these mini cakes gluten-free?
Yes, you can use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add it separately to help bind the ingredients together.
