Glazed lemon mini cakes

Glazed lemon mini cakes


This bright and zesty glazed lemon mini cake is buttery, soft and topped with an easy lemon glaze. It is perfect for lemon lovers!


  • 1 ½ cups all purpose flour (195g / 6.8oz)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened (226g / 8oz / 2 sticks)
  • 1 cup white granulated sugar (200g / 7oz)
  • 4 large eggs, room temp
  • 1 teaspoon vanilla
  • 1 ½ tablespoons lemon zest
  • ¼ cup lemon juice
  • ¼ cup buttermilk, room temp

For the Glaze

  • 1 ¼ cups powdered sugar (163g / 5.7oz)
  • 1 teaspoon lemon zest
  • 6-8 teaspoons lemon juice


  1. Preheat the oven to 350F / 180C / 160C fan forced. Grease and line the loaf tins with baking paper so that its sticking up above the sides.
  2. In a small bowl combine the flour, baking powder and salt, then whisk to combine well.
  3. In a large bowl or the bowl of stand mixer with paddle attachment, beat the butter and sugar until lightened and creamy.
  4. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape the sides of the bowl from time to time.
  5. Add the vanilla and lemon zest and beat to combine.
  6. Add half the flour mixture and mix on low just until combined.
  7. Follow with the combined buttermilk and lemon juice, mix in, then the rest of the flour mixing until only just combined.
  8. Tip the mixture into the prepared tins, then level out with a spatula.
  9. Bake for 50-60 minutes until a toothpick comes out with a crumb or two attached.
  10. Remove from tin after 5 minutes using the baking paper to lift it, then allow to cool completely before glazing.
  11. Making the Glaze:Mix together the icing sugar, zest and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.