Description
Bright, buttery lemon cakes with a soft, tender crumb and a sweet-tart lemon glaze. These individual treats are refreshing, flavorful, and perfect for any occasion.
Ingredients
1½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup + 2 tbsp unsalted butter, softened
2 large eggs
1 large egg yolk
½ tsp vanilla extract
1½ tsp fresh lemon zest
½ cup + 2 tbsp whole milk
6 tbsp fresh lemon juice, divided
2 tbsp sour cream
1½ cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin pan or mini cake pan.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a large bowl, beat the sugar and softened butter until light and fluffy.
- Add the eggs and egg yolk one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest.
- Mix in the milk, 3 tablespoons of lemon juice, and sour cream until smooth.
- Gradually add the dry ingredients and mix just until combined.
- Divide the batter evenly among the prepared pan cavities.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely.
- Whisk together the powdered sugar and remaining 3 tablespoons lemon juice until smooth.
- Drizzle the glaze over the cooled cakes and allow it to set before serving.
Notes
Add poppy seeds for a lemon-poppy seed variation.
Substitute almond extract for vanilla extract for a nutty flavor.
Fold fresh blueberries into the batter for a fruity twist.
Use Greek yogurt instead of sour cream for extra tanginess.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze unglazed cakes for up to 3 months and glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 285 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
