Description

Delightfully tangy and rich, these Mini Brown Butter Lemon Cakes combine the nutty depth of browned butter with fresh lemon juice and zest for a burst of citrus flavor. Perfectly sized for bite-sized indulgence, they are finished with a light lemon glaze that adds just the right amount of sweetness. Simple to prepare and ideal for any dessert table, these mini cakes are a refreshing treat that balances buttery richness with bright lemon notes.

Ingredients

Scale

For the Mini Brown Butter Lemon Cakes

½ cup unsalted butter
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk

For the Lemon Glaze

½ cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin or mini bundt pan to prevent sticking.
Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
Mix Wet Ingredients: In a mixing bowl, whisk together the browned butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest for that zesty flavor.
Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
Combine Wet and Dry: Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix gently until the batter is smooth without overmixing.
Fill and Bake: Spoon the batter into the prepared mini cake molds, filling each about three-quarters full. Bake in the preheated oven for 12 to 15 minutes until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the mini cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare and Add Glaze: While the cakes are still slightly warm, whisk together the powdered sugar and lemon juice until smooth to create the glaze. Drizzle the glaze over each mini cake and allow it to set before serving.

Notes

These mini cakes can be made ahead and stored in an airtight container for up to 3 days.
For an extra lemony punch, increase the lemon zest or add a bit of lemon extract to the batter.
If preferred, dust the cakes with powdered sugar instead of glazing for a simpler finish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 180
Sugar: 15g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 45mg