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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!
Course Dessert
Cuisine American
Keyword cake, glaze, lemon, Lemon Cake, mini dessert
Prep Time 5 minutes minutes
Cook Time 14 minutes minutes
Cooling Time 10 minutes minutes
Servings 32 Servings
Author Amy Williams mynameissnickerdoodle.com
Cost $5
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
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.