Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 2 lemons
- ¼ cup buttermilk or whole milk
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Substitutions and Notes
- If buttermilk is unavailable, mix ¼ cup milk with ¾ teaspoon vinegar or lemon juice and let sit for 5 minutes.
- Make sure to use freshly squeezed lemon juice—not bottled—for the best flavor.
- The lemon glaze is optional but recommended for an added zing and decorative finish.
Instructions
- Preheat Your Oven
- Set your oven to 350°F (175°C).
- Grease a mini muffin pan with nonstick spray or line it with paper liners. If you’re using a silicone muffin mold, no liner is needed.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Set this aside; it will be added to the batter later.
- Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together using a hand or stand mixer.
- Mix on medium speed for 3–4 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air into the batter, giving the cakes a soft texture.
- Add Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- The mixture might look slightly curdled at this point due to the lemon juice, but this is normal.
- Incorporate Dry Ingredients and Milk
- Add the flour mixture in three parts, alternating with the buttermilk or milk.
- Start and end with the dry ingredients.
- Mix just until combined after each addition—do not overmix.
- Overmixing can lead to tough cakes.
- Fill the Muffin Pan
- Use a small cookie scoop or spoon to portion the batter into the muffin cups.
- Fill each cup about ¾ full to allow the cakes to rise without overflowing.
- Bake the Cakes
- Place the muffin pan in the preheated oven and bake for 12–15 minutes.
- Insert a toothpick into the center of one of the cakes; if it comes out clean or with just a few crumbs, they’re ready.
- Remove from the oven and allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Optional Lemon Glaze
- While the cakes are cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Adjust the consistency if needed—add more sugar for a thicker glaze or more lemon juice to thin it out.
- Drizzle the glaze over the cooled cakes using a spoon or piping bag for a beautiful finish.
Notes
- Room Temperature Ingredients
Always use room temperature eggs, butter, and milk. They blend more easily and result in a smoother batter. - Use Fresh Lemons
The flavor of fresh lemon zest and juice is unmatched. Avoid using bottled lemon juice, which lacks the brightness of fresh citrus. - Don’t Skip the Creaming Step
Creaming butter and sugar thoroughly helps produce a light and fluffy texture. This step is especially important for pound cake. - Don’t Overfill the Muffin Tin
Filling more than ¾ of each cup can cause overflow during baking. Stick to the recommended level for clean results. - Use a Silicone Mold if Available
Silicone molds make it easier to release the cakes without sticking and don’t require liners. - Let Them Cool Before Glazing
Adding glaze to warm cakes can cause it to melt and slide off. Wait until the cakes are completely cool for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes