Mini Lemon Cakes

Alex's Recipe Book

Cakes are always an exciting treat, but there are times you want a nice bite-sized snack. These mini lemon cakes are the perfect one bite sweet treat! Lemon desserts are always my favorite but these ones quite literally (pun intended) take the cake! They're amazingly moist and absolutely delicious - they remind me of a rum-cake but with limoncello! 

Ingredients for Cakes

1 cup flour
1 cup sugar
½ tsp salt
½ tsp baking soda
½ cup butter
½ cup water
¼ cup sour cream
1 whole egg
1 Tbsp fresh lemon zest
1 Tbsp lemon juice

For Lemon Glaze

1 ½ cup powdered sugar
1 tsp fresh lemon zest
1 Tbsp melted butter
2 Tbsp fresh lemon juice
2 Tbsp milk

Preheat the oven to 325 degrees. Spray mini muffin pans with non-sick spray; set aside. Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.  Melt butter in a small saucepan over medium heat. Add water and bring to a boil. Pour hot mixture over dry ingredients and beat with a hand beater until barely blended. Beat in the sour cream, egg, zes, and lemon juice until smooth. Scoop batter into muffin pans. Bake at 325 degrees for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.

Whisk all glaze ingredients together in a small microwavable mixing bowl. Heat for about 10 seconds in the microwave until the glaze is very thin.

Dip lemon cakes bottom side down into the glaze. Let excess glaze drip off into the bowl, then invert the lemon cake top side down onto the cooling racks. Let sit until the glaze solidifies.