Description
These delightful Mini Brown Butter Lemon Cakes are bursting with tangy lemon flavor and a rich, nutty taste from the browned butter. Topped with a sweet and zesty lemon glaze, these mini cakes are perfect for any occasion, from tea-time treats to spring gatherings.
Ingredients
Main Cake:
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a mini muffin tin or mini bundt pan.
- Brown the butter: Melt the butter in a saucepan over medium heat until golden brown and fragrant, about 5–7 minutes. Let it cool slightly.
- Prepare the batter: In a large bowl, whisk together sugar, eggs, lemon zest, lemon juice, and vanilla. Slowly add the browned butter. In another bowl, mix flour, baking powder, and salt. Combine the dry ingredients with the wet ingredients, alternating with milk.
- Bake the cakes: Fill the prepared pan with batter and bake for 12–15 minutes until golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the glaze: Mix powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cakes.
Notes
- These cakes freeze well without glaze.
- Enhance flavor with a sprinkle of sea salt or crushed pistachios after glazing.
