Easy Mini Lemon Cakes
This tea cake recipe is such a lovely choice if you’re looking for something a little special! These sweet lemon cakes are drizzled with plenty of tart lemon syrup to give you the perfect mini lemon cakes!
Mini Lemon Cakes
Mini lemon bundt cakes drizzled with a delicious lemon syrup.
Equipment
- Mini bundt cake pan
- pastry brush
Ingredients
- 85 g AP flour
- 1/2 tsp baking powder
- large pinch of salt
- 55 g butter
- 80 g sugar
- 1 egg
- 60 g milk nondairy is fine
- zest from 1 lemon
Syrup:
- Juice of 1 lemon ~ 40 ml
- 45 g sugar
Instructions
- Preheat the oven to 350 F. If using metal pans, grease and lightly flour them. For silicon pans you can lightly grease them, but depending on your pans you might not need to! Set silicon pans on a baking tray to make moving them a little easier.
- Sift the flour, baking powder and salt together into a small bowl. Stir to combine and set aside.
- Cream together the butter and sugar in a standing mixer or using a hand mixer until light and fluffy, about 3 minutes.
- Beat in the egg.
- Add 1/3 of the dry ingredients and beat on low to combine. Add in 1/2 the milk, followed by another 1/3 of the dry. Keep adding the dry and wet ingredients in batches, beating to combine between inclusions until you’ve incorporated all of the ingredients.
- Stir in the lemon zest.
- Spoon the mixture into your prepared pans, filling them 3/4 full.
- Bake for 20 – 22 minutes, or until golden brown and a skewer inserted comes out clean.
- While the cakes are baking, combine the sugar and lemon juice in a small bowl to make the syrup.
- Let the cooked cakes cool for five minutes before transferring to a cooling rack set over a baking tray. Brush the warm cakes with plenty of syrup and then let them cool slightly before eating!
Notes
If using a cupcake pan, check the cakes at 18 minutes and keep on eye on them.
Left over lemon syrup can be brushed over the cakes before serving if desired, or try using it in drinks or cocktails!