Mini Lemon Glazed Cakes

Introduction

Welcome to the world of delightful mini lemon glazed cakes! These bite-sized treats are bursting with tangy lemon flavor and are perfect for any occasion. Whether you’re hosting a tea party or simply craving a sweet and refreshing dessert, these mini cakes are sure to impress. In this article, we will guide you through the process of creating these delectable treats from scratch. Get ready to indulge in a burst of citrusy goodness!

Ingredients

Before we dive into the steps, let’s gather all the ingredients we’ll need:

– 1 ½ cups all-purpose flour

– 1 ½ teaspoons baking powder

– ¼ teaspoon salt

– ½ cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– ½ cup milk

– Zest of 2 lemons

– Juice of 1 lemon

– 1 cup powdered sugar

Steps

Now that we have our ingredients ready, let’s begin making these scrumptious mini lemon glazed cakes:

Step 1: Preparing the Batter

Start by preheating your oven to 350°F (175°C) and greasing a mini cake pan with butter or non-stick spray. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Finally, fold in the lemon zest and juice, ensuring the batter is well mixed.

Step 2: Baking the Cakes

Spoon the batter into the greased mini cake pan, filling each cavity about three-quarters full. Smooth the tops with the back of a spoon to ensure even baking.

Place the pan in the preheated oven and bake for approximately 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 3: Creating the Glaze

While the cakes are cooling, let’s prepare the lemon glaze. In a small bowl, combine the powdered sugar with enough lemon juice to create a smooth, pourable consistency. Mix until all the sugar has dissolved and there are no lumps.

Step 4: Glazing the Cakes

Once the cakes have cooled, place them on a serving tray or individual plates. Drizzle the lemon glaze over the top of each cake, allowing it to cascade down the sides. You can also use the back of a spoon to spread the glaze evenly.

Allow the glaze to set for a few minutes before serving. These mini lemon glazed cakes are best enjoyed fresh, so dig in and relish the burst of citrusy flavors!

Variations

If you’re feeling adventurous, here are a few variations you can try:

– Add a teaspoon of poppy seeds to the batter for an extra crunch.

– Substitute the lemon juice with lime or orange juice for a different citrus twist.

– Top each cake with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant touch.

Tips

Here are some handy tips to ensure your mini lemon glazed cakes turn out perfect every time:

– Make sure all the ingredients are at room temperature before starting.

– Don’t overmix the batter, as it can result in dense cakes.

– Use fresh lemons for the zest and juice to maximize the lemon flavor.

– Grease the mini cake pan well to prevent the cakes from sticking.

– Allow the cakes to cool completely before glazing to avoid a runny glaze.

Conclusion

There you have it – a delightful recipe for mini lemon glazed cakes! These bite-sized treats are a burst of citrusy goodness and are sure to impress your family and friends. Whether you’re a seasoned baker or a novice in the kitchen, these cakes are easy to make and will leave everyone craving for more. So grab your apron and get baking!

FAQs

Q: Can I use a different type of pan?

A: Absolutely! If you don’t have a mini cake pan, you can use a regular muffin tin or even a loaf pan. Just adjust the baking time accordingly.

Q: How long do these cakes stay fresh?

A: When stored in an airtight container, these cakes can stay fresh for up to 3 days. However, they are best enjoyed within the first day of baking.

Q: Can I freeze these mini cakes?

A: Yes, you can! Wrap each cake individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 1 month. Thaw them overnight in the refrigerator before serving.

Q: Can I use bottled lemon juice instead of fresh lemons?

A: While fresh lemons are always preferred for the best flavor, you can use bottled lemon juice as a substitute if you don’t have fresh lemons on hand. However, the flavor may not be as vibrant.