Description
Soft, zesty, and easy-to-make mini lemon cakes that are perfect for any gathering.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 2 tablespoons lemon juice
- Zest of 1 lemon
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the buttermilk, vegetable oil, egg, lemon juice, and lemon zest until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
For best results, measure flour correctly to avoid dense cakes. Use fresh lemon juice and zest for a brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg