Can regular muffin pans work?

Absolutely! Just bake a little longer – 20-22 minutes should do the trick, and you’ll end up with 18-24 of the larger cakes.

How can I tell if they’re baked through?

Push a toothpick into the center—if it comes out mostly clean but without wet batter, they’re good to go.

Are these OK to freeze?

Totally! Leave the glaze off and store them in an airtight container for up to three months. Let them thaw before glazing.

What’s a good cream cheese replacement?

You can swap in mascarpone or even Greek yogurt. It’ll taste a little different but still work well.

Can these be made dairy-free?

Sure! Use plant-based alternatives for the butter, cream cheese, and glaze milk. The texture might shift a bit, though.

Why did my cakes collapse in the middle?

This could be from opening the oven too soon or undercooking them. Make sure they’re baked all the way before pulling them out.

Irresistible Mini Lemon Cakes

Category: Sweet Treats for Every Craving

Tiny lemon cakes with big citrusy flavor. Fresh lemon juice and zest give them a bright kick, while the glaze adds a sweet tang. Perfect for dessert or get-togethers.

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By Ana

Updated on Mon, 23 Jun 2025 12:20:55 GMT

Small Lemon Cakes with Citrus Glaze | homebitesbyana.com

Recipe FAQs

→ Can regular muffin pans work?: Absolutely! Just bake a little longer – 20-22 minutes should do the trick, and you’ll end up with 18-24 of the larger cakes.
→ How can I tell if they’re baked through?: Push a toothpick into the center—if it comes out mostly clean but without wet batter, they’re good to go.
→ Are these OK to freeze?: Totally! Leave the glaze off and store them in an airtight container for up to three months. Let them thaw before glazing.
→ What’s a good cream cheese replacement?: You can swap in mascarpone or even Greek yogurt. It’ll taste a little different but still work well.
→ Can these be made dairy-free?: Sure! Use plant-based alternatives for the butter, cream cheese, and glaze milk. The texture might shift a bit, though.
→ Why did my cakes collapse in the middle?: This could be from opening the oven too soon or undercooking them. Make sure they’re baked all the way before pulling them out.

Tangy Lemon Bites

Soft, bite-sized lemon cakes with a bold citrus glaze – great for gatherings or when you're craving something sweet yet zesty.

Prep Time

25 min

Cooking Time

18 min

Total Time

43 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: Makes 48 mini cakes

Dietary Preferences: Vegetarian

Ingredients

→ Cakes

01 1/4 teaspoon salt

02 1 1/2 cups (180g) plain flour

03 2 teaspoons lemon peel, grated (from 1 medium lemon)

04 3/4 cup (170g) unsalted butter, softened

05 4 ounces (113g) cream cheese, softened

06 1 1/2 cups (300g) sugar

07 3 whole large eggs

08 2 tablespoons fresh lemon juice (from 1 medium lemon)

→ Glaze

09 1 to 2 tablespoons milk

10 2 teaspoons grated lemon zest (from 1 medium lemon)

11 2 cups (220g) powdered sugar, sifted

12 2 tablespoons lemon juice (from 1 medium lemon)

Steps

Step 01

Turn your oven on to 350°F (175°C). Spray your mini bundt or muffin pans with non-stick spray so nothing sticks after baking.

Step 02

Grab a medium bowl, mix the flour, grated lemon peel, and salt with a whisk, and then set it aside for now.

Step 03

In a big bowl, beat the cream cheese and softened butter until they’re super smooth and creamy. Be patient—this part’s key.

Step 04

Slowly add the sugar while mixing until it looks fluffy. Then, drop in one egg at a time, mixing in between so it all blends well.

Step 05

Pour in the lemon juice and beat it until it's evenly mixed throughout the batter.

Step 06

Slowly add your flour mixture into the wet ingredients. Stir gently, just enough to combine everything. Overdoing it could make the cakes tough!

Step 07

Using a spoon, drop the batter into each mold or muffin cup. Fill them about two-thirds full so they don’t overflow while baking.

Step 08

Pop the pans into your oven for 15-18 minutes, checking with a toothpick in the center to make sure they’re cooked through and not gooey.

Step 09

Let the cakes sit in their pans for 5 minutes, then move them onto a cooling rack to cool fully.

Step 10

Mix the powdered sugar, lemon juice, and zest in a bowl. Add some milk a little at a time until it’s just thick enough to drizzle.

Step 11

Once the cakes aren’t warm anymore, drizzle the yummy glaze over each one. Give it a minute to set before serving.

Notes

For brighter lemon flavor, add a teaspoon of lemon extract to your batter.
Keep these cakes fresh for up to 3 days by storing them in an airtight container at room temp.
Adjust the milk in the glaze if you want it thicker or thinner.