Lemon-Buttermilk Mini Cakes

A tart lemony glaze tops these Lemon-Buttermilk Mini Cakes.

Lemon-Buttermilk Mini Cakes
Yield: 18 mini cakes • Preparation: 15 minutes • Bake: 23 minutes
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  1. 1½ cups all-purpose flour
  2. ¼ teaspoon salt
  3. ⅛ teaspoon baking soda
  4. 1¼ cups sugar
  5. ½ cup salted butter, softened
  6. ¼ cup firmly packed light brown sugar
  7. 1 teaspoon lemon extract
  8. 1 teaspoon fresh lemon zest
  9. 3 large eggs
  10. ½ cup whole buttermilk
  11. 1 recipe Lemon Glaze (recipe follows)
  12. Garnish: candied lemon curls
  1. Preheat oven to 325°.
  2. Spray 18 wells of 2 (12-well) mini fluted cake pans* with nonstick cooking spray with flour. Set aside.
  3. In a medium bowl, combine flour, salt, and baking soda, whisking well. Set aside.
  4. In a medium mixing bowl, combine sugar, butter, brown sugar, lemon extract, and lemon zest. Beat at high speed with an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, scraping down sides of bowl as necessary.
  5. Using a levered 3-tablespoon scoop, fill 18 wells of prepared pans with batter. Tap pans firmly on countertop to level batter and reduce air bubbles.
  6. Bake until a wooden pick inserted in centers comes out clean, approximately 23 minutes.
  7. Remove cakes from pans to a wire rack. Let cool completely.
  8. Place wire rack over a rimmed baking sheet. Pour Lemon Glaze over cakes, and let dry completely.
  9. Store in an airtight container for up to 2 days until ready to serve.
TeaTime Magazine https://www.teatimemagazine.com/
Lemon Glaze
Yield: 1 cup • Preparation: 5 minutes
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  1. 2 cups confectioners’ sugar
  2. 2 teaspoons fresh lemon zest
  3. ¼ cup fresh lemon juice
  1. In a small bowl, combine confectioners’ sugar, lemon zest, and lemon juice, whisking until smooth and creamy.
  2. Use immediately.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime March/April 2015


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