Tangy Lemon Bites (Printable Version)
Soft, bite-sized lemon cakes with a bold citrus glaze – great for gatherings or when you're craving something sweet yet zesty.
# 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:
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.
02 -
Grab a medium bowl, mix the flour, grated lemon peel, and salt with a whisk, and then set it aside for now.
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.
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.
05 -
Pour in the lemon juice and beat it until it's evenly mixed throughout the batter.
06 -
Slowly add your flour mixture into the wet ingredients. Stir gently, just enough to combine everything. Overdoing it could make the cakes tough!
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.
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.
09 -
Let the cakes sit in their pans for 5 minutes, then move them onto a cooling rack to cool fully.
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.
11 -
Once the cakes aren’t warm anymore, drizzle the yummy glaze over each one. Give it a minute to set before serving.
# Notes:
01 -
For brighter lemon flavor, add a teaspoon of lemon extract to your batter.
02 -
Keep these cakes fresh for up to 3 days by storing them in an airtight container at room temp.
03 -
Adjust the milk in the glaze if you want it thicker or thinner.