Mini Lemon Cakes Is an easy recipe for a quick sweet treat! The cake bites are super soft, tender and made by adding a few essential ingredients to a box cake mix. They are then topped with a lemony tart glaze that balances it all out. Super delicious!
You know I love a good mini dessert! My obsession runs long and deep. To go along with our lemon these on this post, one recipe that I just love our my Mini Lemon Cream Pies.
And you also know that I love a good easy recipe that makes a big impact! These Mini Lemon Cakes are just that. Super simple and it makes a lot, too.
Even though they look dainty and petite, they are full of zesty goodness and packed with so much flavor!
How To Make Lemon Cake
- Preheat your oven to 350 degrees.
- Using a mixer, blend the cake mix, pudding mix, eggs, oil, milk and zest together for 2 minutes on medium speed.
- Generously spray two standard muffin tins with cooking spray.
- Place 1/4 cup of batter into each tin.
- Bake for 12-14 minutes.
- Cool in the pan for 5 minutes before running a sharp knife around the edges.
- Transfer cakes to a wire rack and repeat with remaining batter.
How To Make A Lemon Glaze
- In a medium bowl mix powdered sugar with lemon zest.
- Add in corn syrup and lemon juice 1 tablespoon at a time until it is smooth.
- You don’t want it to be too runny.
- Spoon glaze over the top of each cake and let it drip down the sides a bit.
- Sprinkle a little lemon zest and garnish with tiny mint leaves.
Looking for more lemon recipes? You’ll love these…
- Lemon Cake
- Lemon Raspberry Scones
- Blueberry Lemon Crepes
- Copy Cat Chick-fil-a Frosted Lemonade
- Strawberry Lemonade Slushie
- One Pan Creamy Garlic Lemon Chicken
- Frozen Lemon Dessert by No Biggie
Mini Lemon Cakes Recipe
Mini Lemon Cakes
Mini Lemon Cakes Is an easy recipe for a quick sweet treat! Soft and tender cakes topped with a tart lemon glaze. Super delicious!
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Servings: 32 Servings
Ingredients
FOR CAKES
- 1 Box Lemon Cake Mix
- 3.5 Box Lemon Instant Pudding Mix Vanilla works, too. It just won't be as lemony!
- 3 Large Eggs
- 1/2 Cup Vegetable Oil
- 3/4 Cup Milk or Water
- Zest From One Lemon
FOR GLAZE
- 2 1/2 Cups Powdered Sugar
- 3-4 TBSP Fresh Lemon Juice
- Zest From One Lemon
- 1 tsp Light Corn Syrup
- Mint Leaves Optional
Instructions
FOR CAKES
- Preheat oven to 350 degrees
- Using a mixer, blend cake mix, pudding mix, eggs, oil, milk and zest together for 2 minutes on medium speed.
- Generously spray two standard muffin tins with cooking spray.
- Place 1/4 cup of batter into each tin.
- Bake for 12-14 minutes.
- Cool in the pan for 5 minutes before running a sharp knife around the edges.
- Transfer cakes to a wire rack and repeat with remaining batter.
FOR GLAZE
- In a medium bowl mix powdered sugar with lemon zest.
- Add in corn syrup and emon juice 1 tablespoon at a time until it is smooth.
- Spoon glaze over the top of each cake and let it drip down the sides a bit.
- Sprinkle a little lemon zest and garnish with tiny mint leaves.
Tried this recipe?Mention and tag @mynameissnickerdoodle!
