Description
These Mini Brown Butter Lemon Cakes are delightful bite-sized treats bursting with fresh lemon flavor and a rich, nutty brown butter taste. Perfect for afternoon teas or light desserts, they feature a moist, tender crumb topped with a tangy lemon glaze.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Brown the Butter: Melt the butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter turns golden brown and emits a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy. Stir in the lemon zest and fresh lemon juice for bright citrus flavor.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine Dry and Wet Mixtures: Alternately add the flour mixture and whole milk to the egg mixture, starting and ending with the flour mixture. Mix gently until just combined to maintain a tender crumb.
- Incorporate Brown Butter: Slowly pour in the cooled brown butter and fold it into the batter gently until fully incorporated.
- Fill Muffin Cups: Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full for perfect rising.
- Bake the Cakes: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Apply Glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled mini cakes for a sweet and tangy finish.
Notes
- Ensure the brown butter is cool before adding to avoid cooking the eggs in the batter.
- Use fresh lemons for the best lemon flavor in zest and juice.
- Do not overmix the batter to keep the cakes light and fluffy.
- The glaze can be adjusted in consistency with more powdered sugar or lemon juice as desired.
- Mini cakes are best consumed within 2-3 days stored in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
