The brightness of lemon shines in these adorable little cakes that are perfect for an afternoon break, or an anytime dessert!
Who doesn’t love having their very own portion!
A light, tender cake that’s full of citrus-y lemon is a regular in my kitchen, and is definitely a crowd pleaser. Sometimes it is the simple things in life that are best.
Similar to pound cake they have a finer texture and a lighter crumb. The recipe is easily modified and I can’t help but think how delicious they’d be made with orange instead of lemon. I’ve also made them and included poppy seeds; lemon & poppy seeds are a match made in culinary heaven – and a particular favourite of mine!
If you don’t have mini loaf pans, use whatever mini size you have. Baking individual portions is so popular, you can now find mini cake pans everywhere – whether they come as one pan (like mine purchased years ago) or as individual.
Use as much or as little icing as you like on the cakes. A Jackson Pollock-like drizzle can be artful, but as you can see I prefer the lemon punch of covering the cakes with as much as they will take! The glaze really is very lemony, made with only icing sugar and lemon juice.
These will keep very well if you freeze them, unglazed. Whatever size freezer you have, use it to your advantage and be ready for unexpected company, or those times when you need a little treat for yourself.
Lemon Baby Cakes with Lemon Glaze are a staple dessert in my kitchen and not just because I adore lemon desserts! Do you have a favourite dessert that’s always requested by your family? Please let us know, by sharing in the comments. And thanks for stopping by~
- 1/2 cup butter, softened to room temperature
- 1 cup sugar
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 2 eggs, at room temp
- 1 + 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk, at room temperature
- 1 - 1 1/2 cups icing sugar
- 2 - 3 teaspoons fresh lemon juice
- Add lemon juice slowly to desired consistency. If too dry add more juice or splash water, if it gets too wet, add more icing sugar.
- Preheat oven to 350º.
- Prepare your pan by lining the bottoms with parchment paper, and spraying with cooking spray. (Alternatively use non-stick or paper disposable baking pans.)
- In a separate bowl, combine the flour, baking powder & salt. Set aside.
- With an electric mixer, cream the butter, sugar & lemon zest until light and fluffy; approx. 3 - 4 minutes.
- Beat in lemon extract & lemon juice.
- Add eggs 1 at a time, beating well for a minute or so after each addition.
- Add the flour mix alternately with the milk; starting and ending with the flour, combining well after each addition and occasionally scraping down the bowl. (Add the flour mix in 3 parts and the milk in 2.)
- Using a dry measuring scoop or two large spoons add the batter to prepared pans. Bake approx. 15 minutes until golden.
- Let cool for 10 minutes and remove cakes onto rack to cool completely.
- Drizzle with the lemon glaze, and let set until firm.
- Tip: for future good noshing these will freeze very well, unglazed.