Mini Lemon Butter Cakes: A Delightful Recipe to Try!
A delightful recipe for fluffy and buttery mini lemon butter cakes that are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup butter (for frosting)
- 1 1/2 cups powdered sugar
- 2 tbsp lemon juice (for frosting)
- 1 tbsp cream (for frosting)
- Lemon slices for garnish
Instructions
- Preheat oven to 175°C (350°F). Cream butter and sugar, then add eggs, lemon juice, lemon zest, and vanilla extract. Mix in dry ingredients with milk until smooth.
- Pour the batter into greased mini molds and bake for 18–20 minutes. Cool completely.
- Beat butter with powdered sugar, lemon juice, and cream until fluffy. Frost the cakes, dust with powdered sugar, and top with lemon slices.
Notes
- Use dairy-free butter for a vegan version.
- Add poppy seeds for added texture.
- Store airtight for up to 3 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://www.homeydishes.com/mini-lemon-butter-cakes-recipe/