Are you looking for a sweet and tangy dessert to impress your friends and family at your Fourth of July celebration? Look no further! These Mini Lemon Cakes are the perfect treat to add a burst of citrusy fun to your patriotic party. With their moist and fluffy texture, bright lemon flavor, and adorable mini size, they're sure to be a hit with both kids and adults alike. And the best part? They're incredibly easy to make, requiring only 35 minutes of your time from start to finish!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 tsp baking powder
- 1/2 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your mini lemon cakes bake evenly and rise properly.
- Prepare a mini muffin tin by greasing it lightly with butter or non-stick cooking spray. This will help the cakes release easily after baking.
- In a medium mixing bowl, combine 1 cup of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk these dry ingredients together until they are well mixed, ensuring there are no lumps.
- In a large mixing bowl, cream together 1/4 cup of softened unsalted butter and 1/2 cup of granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the 2 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. This helps to incorporate air into the batter, making the cakes light and fluffy.
- Pour in 1/4 cup of fresh lemon juice and add 1 tsp of lemon zest to the mixture. Stir until well combined, ensuring the lemon flavor is evenly distributed throughout the batter.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in dense cakes.
- Using a spoon or a small cookie scoop, fill each cavity of the prepared mini muffin tin about 2/3 full with the batter. This allows room for the cakes to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the mini lemon cakes from the oven and allow them to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Once the mini cakes have cooled, dust them lightly with powdered sugar for a sweet finishing touch. This adds a beautiful contrast against the bright lemon flavor.
- Serve the mini lemon cakes on a festive platter, perfect for your Fourth of July celebration. Enjoy with friends and family!
Tips
- * Make sure to grease your mini muffin tin lightly with butter or non-stick cooking spray to ensure the cakes release easily after baking. * Don't overmix the batter, as this can result in dense cakes. * Use fresh lemon juice and zest for the best flavor. * Fill the muffin tin cavities about 2/3 full to allow room for the cakes to rise without overflowing. * Dust the cooled cakes with powdered sugar for a sweet and elegant finishing touch.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 50mg
