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Looking for a simple and delightful treat? This Mini Lemon Cake is perfect for those times when you want a little something sweet without a big fuss. It’s a moist, flavorful cake with a burst of fresh lemon flavor, topped with a tangy lemon glaze that seeps into the cake, adding even more zing. Baked in a small baking dish, it’s the ideal size for a small gathering or a satisfying dessert for one or two. The best part? It’s incredibly easy to make with just a handful of basic ingredients.
If you’re looking for more mini cake recipes, we’ve got some delicious options for you! Try our rich and indulgent Italian Cream Cake, our decadent German Chocolate Cake, or our sweet and gooey Banana Upside Down Cake. You can also enjoy our buttery Pound Cake and our flavorful Hummingbird Cake. Each one is a delightful treat, perfect for satisfying your cake cravings!
Why You’ll Love This Recipe
- Easy to Make: The recipe is simple, with easy-to-follow steps that anyone can handle.
- Fresh Lemon Flavor: The lemon juice and zest give the cake a refreshing and tangy taste.
- Incredibly Delicious: The cake turns out wonderfully moist and tender, making each bite incredibly satisfying.
- Perfect Size: Baked in a small dish, it’s just the right amount for a few servings.
This mini lemon cake is a real treat thanks to its perfect size and bold lemon flavor. The small 5×5 inch baking dish makes just the right amount, perfect when you want a homemade dessert without leftovers. The lemon glaze seeps into the poked holes, adding a delightful tang to the incredibly moist cake. Whether you’re baking for yourself or a small group, this cake is a simple and satisfying dessert choice.
Ingredients
If you have any ingredients leftover from this small lemon cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Adds richness and moisture.
- Sugar: Granulated sugar sweetens the cake and helps it brown.
- Egg: Provides structure and helps bind the ingredients together.
- Lemon Juice: Adds tangy flavor and acidity. Fresh is best, but bottled lemon juice can be used in a pinch.
- Lemon Zest: The zest is essential for a robust lemon flavor.
- All-Purpose Flour: The base of the cake, providing structure. If gluten-free, use a 1:1 gluten-free baking flour.
- Baking Powder: Helps the cake rise and become fluffy. Make sure it’s fresh for the best rise.
- Salt: Balances the sweetness and enhances the flavor.
- Milk: Adds moisture and a soft texture. Whole milk is best, but any milk (dairy or non-dairy) will work.
For the Lemon Glaze
- Powdered Sugar: Also called confectioners’ sugar or icing sugar. This ingredient sweetens and thickens the glaze.
- Lemon Juice: Adds a tangy kick.
Recipe Variations
This recipe is highly adaptable, and you can easily customize it to your liking. Here are some fun variations to try:
- Blueberry Lemon Cake: Add a handful of fresh blueberries to the batter.
- Lemon Poppy Seed Cake: Stir in 1-2 teaspoons of poppy seeds for a classic twist.
- Lemon Coconut Cake: Mix in 2 to 3 tablespoons of shredded coconut for a tropical flavor.
- Gluten-Free Lemon Cake: Use gluten-free flour to make it suitable for gluten-sensitive individuals.
- Dairy-Free Lemon Cake: Substitute dairy products with plant-based alternatives.
- Lemon Lavender Cake: Add 1/2 teaspoon of dried culinary lavender for a floral note.
- Strawberry Lemon Cake: Swirl a spoonful or two of strawberry pie filling into the batter before baking.
- Chocolate Lemon Cake: Add a handful of chocolate chips or a drizzle of melted chocolate.
How To Make A Mini Lemon Cake
These step-by-step 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.
- Preheat the oven to 350°F (177°C). Grease a 5×5 inch baking dish with butter.
- In a medium-sized mixing bowl, combine the butter and sugar. Use a hand mixer on medium speed to cream them together for about 1 minute.
- Add the egg, lemon juice, and lemon zest to the butter and sugar mixture. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix. Then, add the milk and mix until smooth.
- Pour the batter into the greased baking dish, spreading it evenly. Place the dish on a rimmed baking sheet to catch any spills.
- Bake for 30-35 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- While the cake is cooling, make the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and free of lumps.
- Once the cake has cooled, poke holes all over the surface with a toothpick, the tip of a sharp knife, or a fork. These holes will allow the glaze to seep into the cake.
- Drizzle the glaze over the cake.
Expert Tips
- Proper Mixing: Avoid overmixing the batter to keep the cake tender.
- Zesting Tips: Only zest the yellow part of the lemon skin; the white pith is bitter.
- Check for Doneness: Insert a toothpick in the center; it should come out clean or with a few crumbs.
- Cooling Time: Let the cake cool completely before glazing to prevent the glaze from melting.
- Glaze Consistency: Adjust the amount of lemon juice in the glaze for your preferred thickness.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Serving Suggestions
This mini lemon cake is versatile and pairs well with various toppings and sides. Here are some delicious ideas:
- Vanilla Ice Cream: Serve a slice with a scoop of vanilla ice cream for a refreshing treat.
- Whipped Cream Topping: Add a dollop of whipped cream and a sprinkle of lemon zest for a light finish.
- Mint Leaves: A few fresh mint leaves add a pop of color and a refreshing taste.
- Lemon Curd: Drizzle with lemon curd for an extra burst of lemony goodness.
- Berries: Top with fresh berries like raspberries, blueberries, or strawberries for a fruity contrast.
- Powdered Sugar: A simple dusting of powdered sugar can elevate the presentation.
- Honey Drizzle: For an extra touch of sweetness, drizzle honey over the cake.
- Mango Sorbet: Pair with a scoop of mango sorbet for a refreshing touch.
- Trifle: Use this cake as a base layer in a trifle, adding layers of fruit, custard, and whipped cream for a delightful dessert.
Frequently Asked Questions
We recommend using a 5×5 inch baking dish which has a base area of 25 square inches.
Yes, just double the ingredient amounts and use a 6×8 inch baking dish.
Grease the baking dish or use parchment paper for easy removal.
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 (salted or unsalted) – 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). Grease a 5×5 inch baking dish with butter.
- In a medium-sized mixing bowl, combine the butter and sugar. Use a hand mixer on medium speed to cream them together for about 1 minute.
- Add the egg, lemon juice, and lemon zest to the butter and sugar mixture. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix. Then, add the milk and mix until smooth.
- Pour the batter into the greased baking dish, spreading it evenly. Place the dish on a rimmed baking sheet to catch any spills.
- Bake for 30-35 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- While the cake is cooling, make the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and free of lumps.
- Once the cake has cooled, poke holes all over the surface with a toothpick, the tip of a sharp knife, or a fork. These holes will allow the glaze to seep into the cake.
- Drizzle the glaze over the cake.
Notes
- Proper Mixing: Avoid overmixing the batter to keep the cake tender.
- Zesting Tips: Only zest the yellow part of the lemon skin; the white pith is bitter.
- Check for Doneness: Insert a toothpick in the center; it should come out clean or with a few crumbs.
- Cooling Time: Let the cake cool completely before glazing to prevent the glaze from melting.
- Glaze Consistency: Adjust the amount of lemon juice in the glaze for your preferred thickness.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
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.
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!