These Little Lemon Cakes are soft and lemony, with a sweet glaze on top. They’re easy to make for parties, potlucks, or picnics. You can also pack them in lunchboxes or serve them as a quick dessert after dinner.
You can make these cakes ahead and store them in an airtight container for up to 2 days.
How to Make Little Lemon Cakes
INGREDIENTS:
For the Cakes
- ½ cup unsalted butter, softened
- ½ cup sugar
- ½ cup all-purpose flour
- 2 medium eggs
- 1 tbsp yogurt
- 1 tsp baking powder
- A pinch of salt
- Juice and zest of 1 lemon
For the Glaze
- ½ cup powdered sugar
- Juice of 1 lemon
Step-by-Step Instructions:
1. Preheat the oven to 360°F.
2. In a large bowl, add butter and sugar. Mix together until they achieve a creamy consistency. Add the eggs one at a time, mixing well in between.
3. Add lemon juice and zest. Mix again.
4. In a separate bowl, mix all-purpose flour, baking powder, and salt.
5. Gradually stir the flour mixture into the batter until it forms a lump-free batter.
6. Add the yogurt and mix it into the batter.
7. Grease a mini Gugelhupf baking tin and lightly dust it with flour to prevent sticking. Fill each mold of the tin about two-thirds full.
8. Bake for about 20 minutes or until the cakes turn golden brown in color. Insert a toothpick inside one of the cakes to see if it comes out clean.
9. Let the tin cool for 5–7 minutes before taking the cakes out.
10. Prepare the glaze by mixing powdered sugar and lemon juice.
11. Top the cakes with a drizzle of glaze. Chill for at least 2 hours before serving.
Serve and enjoy!
Little Lemon Cakes
Ingredients
Method
- Preheat the oven to 360°F.
- In a large bowl, add butter and sugar. Mix together until they achieve a creamy consistency. Add the eggs one at a time, mixing well in between.
- Add lemon juice and zest. Mix again.
- In a separate bowl, mix all-purpose flour, baking powder, and salt.
- Gradually stir the flour mixture into the batter until it forms a lump-free batter.
- Add the yogurt and mix it into the batter.
- Grease a mini Gugelhupf baking tin and lightly dust it with flour to prevent sticking. Fill each mold of the tin about two-thirds full.
- Bake for about 20 minutes or until the cakes turn golden brown in color. Insert a toothpick inside one of the cakes to see if it comes out clean.
- Let the tin cool for 5–7 minutes before taking the cakes out.
- Prepare the glaze by mixing powdered sugar and lemon juice.
- Top the cakes with a drizzle of glaze. Chill for at least 2 hours before serving.