Description
A delightful recipe for mini lemon cakes topped with a sweet cherry glaze, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- ⅓ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- 1 ½ cups fresh or frozen cherries (pitted)
- ½ cup sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- Fresh mint leaves (for garnish)
- Lemon slices (for garnish)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a mini bundt or muffin pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Mix in sour cream until smooth.
- Gradually fold in dry ingredients until just combined.
- Spoon batter into prepared pans, filling ¾ full.
- Bake 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely before glazing.
- In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries soften.
- Add cornstarch slurry and stir until thickened and glossy. Remove from heat and let cool slightly.
- Place mini lemon cakes on a plate.
- Spoon cherry glaze generously over each cake.
- Garnish with mint leaves, lemon slices, and a dusting of powdered sugar.
Notes
- Ensure the cakes are completely cool before adding the glaze to prevent it from melting.
- For a more intense lemon flavor, increase the lemon zest.
- Store any leftover cakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg