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Lemon Mini Cakes Recipe You’ll Fall In Love With Immediately
Amazingly fluffy lemon mini cakes! Lemon lovers will love these mini cakes.
This quick and easy lemon cake recipe is fresh, sweet, healthy, and has a delicious crust!
This beetroot smoothie is perfect for an energizing breakfast.
A tasteful snack but also a delicious dessert when served with ice cream.
The combination of turmeric and lemon is impeccable. These mini cakes are super fragrant and have a moist, firm texture that won’t crumble when cut.
The turmeric enhances the flavor of the lemon and gives these mini cakes an all-natural yellow color.
It is such an easy way to get your daily dose of fruit.
To create these lemon mini cakes, I used Intergrani’s Rustic & Turmeric Flour, a blend of the highest quality whole grain flours and Turmeric.
Super Delicious & Healthy Lemon Mini Cake
See also:
- Banana Muffins: Super Fast & Delicious Recipe
- Most Amazing Homemade Brownie Recipe – Moist & Delicious
- Basic Chocolate Cake Recipe: Quick & Easy To Make For Any Occasion
To make these mini lemon cakes even more delicious, top them with this cream cheese frosting without butter; you will not regret it!
Lemon Mini Cakes
Equipment
- Intergrani s.r.l.
Ingredients
- 200 g of Turmeric flour
- 115 g of Butter
- 100 g White Sugar
- 3 Eggs
- 150 g Greek yogurt
- 3 tablespoons of Lemon juice
- 2 teaspoons of Lemon zest
- 1 teaspoon of Baking powder
- 1 teaspoon of Baking soda
- A pinch of salt
Instructions
- In a large bowl, start working the soft butter with the sugar with a whisk.
- Add the eggs one at a time and continue to work with the whisk.
- Work the mixture for 3 minutes, and add yogurt, lemon juice and zest and continue working for 2 minutes.
- Add flour, baking powder and baking soda to the liquid mixture and process until smooth and homogeneous.
- Pour the batter into the paper cups, set in a muffin mold, and fill them up to 3/4 full (about 3 tablespoons per mini cake).
- Before putting them in the oven, add a little brown sugar on top of the cupcakes for a crispier cupcake.
- Bake in a preheated static oven at 180 degrees, for about 20 minutes.
- Do the toothpick test to be sure, when they are ready let them cool and sprinkle with powdered sugar.
Your delicious and healthy mini cakes are ready!
Notes
How to Warm Up the Mini Cakes As A Leftover Snack?
Oven (recommended method): Preheat oven to 180 degrees.
Heat muffins until warm or lightly toasted, about 5 minutes.
Microwave (quick method): Alternatively, you can reheat the muffins in the microwave (one at a time). Cook in the microwave at 50% power until slightly warm, about 45 seconds to 1 minute 30 seconds, depending on the power of your microwave.
I recommend 30 second intervals, this way you can avoid overcooking the cupcakes in the microwave which will cause them to become hard.
How to Store These Mini Cakes?
Before storing, be sure to let the cupcakes cool completely on a wire rack.
Transfer them to an airtight container lined with a sheet of paper towels.
Arrange them in a single layer and cover the top with another sheet of paper towels before sealing the container with an airtight lid.
Tip: Paper towels will absorb excess moisture from the muffins and allow them to stay fresher for longer.
You can store them at room temperature for 3-4 days.
Alternatively, you can store them in the refrigerator for up to 10 days.
Can These Lemon Pies Be Frozen?
Yes!
You can freeze for 2-3 months in your favorite freezer containers or ziplock freezer bags.
Let the mini cakes come to room temperature before enjoying them.
Enjoy
I am loving all things lemon right now, and these mini cakes are perfection! They would be great for a bridal or baby shower!
These were really tasty.
Tart sweet, these really filled my lemon craving. Thanks!
Delicious little cakes with wonderful lemon flavor.
I had never heard of tumeric flour but now I really want to try it.
I love lemon so I knew these were going to be fabulous, they really are delicious.
This was so delicious and love that they were small so easy to finish!
I love a good lemon cake, thanks for sharing!
This looks so delicious. I will definitely give this recipe a try. Can’t wait.