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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
Cook Time 14 minutes
Cooling Time 10 minutes
Servings 32 Servings
Author Amy Williams mynameissnickerdoodle.com
Cost $5

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.