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a slice of lemon cake topped with whipped cream next to a pink napkin.
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5 from 5 votes

Mini Lemon Cake

This mini lemon cake is soft, moist, and filled with bright lemon flavor. Topped with a tangy lemon glaze, it’s the perfect small dessert for one or two.
Prep Time15 minutes
Cook Time30 minutes
Cool20 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: lemon cake, lemon glaze, lemon pound cake, mini lemon cake
Servings: 4 servings
Author: Joanie Zisk

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
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C) and butter a 5x5-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.

Video

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

Serving: 1serving | Calories: 384kcal | Carbohydrates: 65g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 186mg | Potassium: 79mg | Fiber: 1g | Sugar: 46g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

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