This post may contain affiliate links. Please read our disclosure policy.
This Mini Lemon Cake is perfect when you want a little something sweet without the fuss. It’s a soft, moist, and flavorful small batch cake topped with a tangy lemon glaze that seeps into every bite.
Why You’ll Love This Recipe
- Simple to Make: Easy steps with no special equipment needed.
- Bright Lemon Flavor: Made with fresh lemon juice and zest.
- Moist and Tender: Soft texture with a satisfying bite.
- Small Batch: Perfectly sized for one or two servings.
I love this mini lemon cake because it delivers big flavor in a small package. Baked in a 5×5-inch dish, it’s just the right size when you want something sweet without overdoing it. The lemon glaze soaks into every bite, making the cake incredibly moist and bursting with citrusy brightness. It’s a simple, feel-good dessert I turn to again and again.
If you’re in the mood for more mini cakes, try our rich Italian Cream Cake, German Chocolate Cake, or Banana Upside Down Cake. We also have a buttery Pound Cake and a flavorful Hummingbird Cake—each one perfectly sized and full of flavor.
Ingredients
If you have any ingredients leftover from this small lemon cake recipe, check out our Leftover Ingredients Recipe Finder.
Cake Ingredients
- Butter: Adds richness and moisture.
- Sugar: Sweetens the cake and helps with browning.
- Egg: Provides structure and binds the ingredients.
- Lemon Juice: Adds tangy flavor. Fresh is best, but bottled works in a pinch.
- Lemon Zest: Key to a bold lemon flavor.
- All-Purpose Flour: Forms the structure. Use a 1:1 gluten-free flour if needed.
- Baking Powder: Helps the cake rise. Check that it’s fresh.
- Salt: Balances sweetness and enhances flavor.
- Milk: Adds moisture and softens the texture. Whole milk is best, but any kind will work.
Lemon Glaze
- Powdered Sugar: Also called confectioners’ sugar; sweetens and thickens the glaze.
- Lemon Juice: Provides tartness and balances the sweet flavor.
Recipe Variations
This lemon cake is easy to customize. Try one of these flavorful variations:
- Blueberry Variation: Fold in a handful of fresh blueberries.
- Lemon Poppy Seed Cake: Add 1 to 2 teaspoons of poppy seeds for a classic version.
- Coconut Version: Stir in 2 to 3 tablespoons of shredded coconut.
- Dairy-Free Version: Replace dairy with plant-based alternatives.
- Lemon Lavender Cake: Add 1/2 teaspoon of dried culinary lavender for a floral twist.
- Strawberry Swirl: Swirl in a spoonful or two of strawberry pie filling before baking.
- Chocolate Chip Version: Mix in chocolate chips or drizzle with melted chocolate.
How To Make A Mini Lemon Cake
These photos and instructions help you visualize how make a lemon cake with a lemon glaze. See the recipe box below for ingredient amounts and full recipe instructions.
Before you begin: Preheat the oven to 350°F (177°C) and butter a 5×5 inch baking dish with butter.
- In a medium bowl, beat the butter and sugar with a hand mixer on medium speed for about 1 minute, until creamy.
- Add the egg, lemon juice, and lemon zest. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. Add the milk and mix until smooth.
- Pour the batter into the prepared dish and spread it evenly. Place the dish on a rimmed baking sheet.
- Bake for 30 to 35 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely.
- While the cake cools, make the glaze: Whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Once cooled, poke holes all over the top of the cake with a toothpick or fork.
- Drizzle the glaze over the cake.
Expert Tips
- Mix Gently: Overmixing can make the cake dense—mix just until combined.
- Zest Carefully: Use only the yellow part of the lemon peel; avoid the bitter white pith.
- Test for Doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool Before Glazing: Let the cake cool completely so the glaze sets properly.
- Adjust the Glaze: Add more or less lemon juice to reach your desired glaze thickness.
- Storage: Keep in an airtight container at room temperature for 1-2 days or refrigerate for 4 days.
Ways To Serve It
This mini lemon cake is delicious on its own or with a simple topping. Try it with:
- Vanilla Ice Cream – A scoop adds a creamy, refreshing contrast.
- Whipped Cream – A light topping with a touch of lemon zest.
- Lemon Curd – Drizzle over the top for extra lemon flavor.
- Mango Sorbet – A bright, fruity pairing.
- Trifle – Use as a base layer in a single serving trifle with fruit and cream.
Frequently Asked Questions
Use a 5×5 inch baking dish which has a base area of 25 square inches.
Yes, you can double the ingredients and bake in a 6×8-inch baking dish.
Store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Yes, the cake (without glaze) can be wrapped tightly and frozen for up to 2 months. Thaw and add glaze before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini lemon cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Lemon Cake
Watch How To Make This
Equipment
Ingredients
For the cake
- 4 tablespoons butter -softened (¼ cup)
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons lemon juice
- 1 ½ teaspoons lemon zest
- ¾ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk
For the glaze
- 4 tablespoons powdered sugar
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 350°F (177°C) and butter a 5×5-inch baking dish.
- In a medium bowl, beat the butter and sugar with a hand mixer on medium speed for about 1 minute, until creamy.
- Add the egg, lemon juice, and lemon zest. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. Add the milk and mix until smooth.
- Pour the batter into the prepared dish and spread it evenly. Place the dish on a rimmed baking sheet.
- Bake for 30 to 35 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely.
- While the cake cools, make the glaze: Whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Once cooled, poke holes all over the top of the cake with a toothpick or fork.
- Drizzle the glaze over the cake.
Notes
- Mix Gently: Overmixing can make the cake dense—mix just until combined.
- Zest Carefully: Use only the yellow part of the lemon peel; avoid the bitter white pith.
- Test for Doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool Before Glazing: Let the cake cool completely so the glaze sets properly.
- Adjust the Glaze: Add more or less lemon juice to reach your desired glaze thickness.
- Storage: Keep in an airtight container at room temperature for 1-2 days or refrigerate for longer.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
That was so fast and easy to make. I can’t get over how much it tastes just like my Mom’s lemon pound cake. So it holds a special place in my heart when a craving hits before I can get to her kitchen 😊 Thanks Joanie!
Thank you so much for sharing this! I’m so happy to hear the cake brings back memories of your mom’s lemon pound cake—that makes it extra special. I’m glad you enjoyed the recipe.
Perfect perfect perfect
Hi Joanie
I made the larger recipe for your lemon mini cake today and although I haven’t tasted it yet, I’m sure it will be a winner. Used a 5/7 instead of the smaller dish you recommended as it seemed like I had quite a bit of b
This mini Lemon Cake is delicious! I will definitely be baking this cake again!!!!
Thank you! I’m so happy you enjoyed it.
I am trying to eliminate sugar from my diet…. could the lemon cake be made with maple syrup instead or less sugar?
Thanks so much for your question! We’ve carefully tested this mini lemon cake with different ingredient amounts, and the recipe we’ve posted works best as is. Changing the sugar to maple syrup would likely alter the texture quite a bit, especially in a small batch recipe like this one. Baked goods can be tricky to tweak, but I totally understand wanting to reduce sugar. You might be able to experiment, but I can’t say for sure how it would turn out. Let me know if you try it!
Good recipe.
Thank you!