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Frosted lemon cakes on a cake stand
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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 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Fresh Lemon, Meringue Frosting, Mini Cakes
Servings: 5 Mini Cakes
Author: Erin Cernich


  • Square Brownie Bar Pan (or) Muffin/Cupcake Pan
  • Hand Held Mixer with Beater Attachements


  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • Zest and Juice of 1 lemon
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch salt
  • 1/4 cup milk, any kind
  • 2 tablespoons sour cream


  • 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 liquid measuring cup, add the milk and sour cream and mix until combined.
  • 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 lemon juice, lemon zest, vanilla extract and egg. Beat until combined.
  • In a small mixing bowl, sift together the flour, baking powder, and salt. Add 1/3 of the dry mix to the wet ingredients and beat on low speed until combined. Add 1/2 of the milk mix, and beat until just combined. Add another 1/3 of the dry mix, beat until just combined. Then the remaining milk mix, beat, followed by the last of the dry mix. I like to fold in the last of the dry mix with a spatula, until no flour 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 mini cakes in the baking 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.


  • You can also make the lemon cakes into a single layer 6-inch cake, or cupcakes.