Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • ½ cup buttermilk
  • ¼ cup fresh lemon juice
  • 1 ½ cups powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • Fresh raspberries or blueberries (optional)
  • Candied lemon slices (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line it with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice. Start and end with the flour mixture. Mix until just combined; do not overmix.
  6. Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.
  7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  8. In a small bowl, combine the powdered sugar and lemon juice. Whisk until smooth, adjusting the consistency with more lemon juice or powdered sugar as needed. Optionally, add lemon zest for an extra burst of flavor.
  9. Once the cakes have cooled completely, drizzle the lemon glaze over the tops of each mini cake. You can use a spoon or a piping bag for more precision.
  10. If desired, top each mini cake with fresh raspberries or blueberries and candied lemon slices for an elegant touch.