Mini Sweet Lemon Cakes

Perfectly light and refreshing Mini Sweet Lemon Cakes - This recipe makes 5 mini cakes that are moist, sweet, and highlighted with fresh lemon. Top the cakes with your favorite frosting, or a light and airy Marshmallow Meringue!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 298kcal

Author: Erin Cernich

Equipment

Ingredients

¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, room temperature
½ cup granulated sugar
¼ cup milk, room temperature any kind
1 large egg, room temperature
2 tablespoons full fat sour cream, room temperature
½ teaspoon vanilla extract
zest and juice of 1 lemon

Glossy Marshmallow Meringue Frosting

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease and flour 5 cups of the brownie pan or muffin pan. Cut 1-inch strips of parchment paper - long enough to overhang the cups - and place in the middle of the cups.
In a small mixing bowl, whisk together the flour, baking powder, and salt.
3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
In a liquid measuring cup, measure out the milk then add the egg, sour cream, vanilla, lemon juice, and lemon zest. Mix until smooth and combined.
1/4 cup milk, room temperature, 1 large egg, room temperature, 2 tablespoons full fat sour cream, room temperature, 1/2 teaspoon vanilla extract, zest and juice of 1 lemon
In a medium mixing bowl, add the butter and sugar. Use a hand held mixer on medium speed to beat together until creamy. Add the remaining mixed wet ingredients and continue to beat on medium-low speed until combined and smooth.
6 tablespoons unsalted butter, room temperature, 1/2 cup granulated sugar
Sprinkle the dry ingredients over the wet and beat on low speed until just combined and no dry streaks remain.
Pour the batter evenly into the prepared baking pan cups. Bake for 15 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
Cool the cakes in the pan for 5 minutes, then gently lift out of the cups using the parchment paper strips. Cool completely on a wire rack before frosting and serving.
Frost with Glossy Marshmallow Meringue Frosting!

Notes

Serving Size - This is a small batch recipe. Doubling the ingredients to make a larger batch should work.
Sour Cream - I recommend full-fat sour cream to make the cakes rich and moist. Greek yogurt will also work.
Yield - As written, the recipe will yield 5 mini cakes, cupcakes, or a single layer 6-inch cake.
Storage - Unfrosted mini cakes can be stored covered at room temperature for up to 3 days. Or, wrap the cakes individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator, then bring to room temp to frost and serve.

Nutrition