If you’re on the hunt for a delightful treat that bursts with bright citrus flavor and a nutty, rich depth, then this Mini Brown Butter Lemon Cakes Recipe is exactly what you need. These charming little cakes balance the tanginess of fresh lemon with the irresistible aroma of brown butter, creating a moist, tender crumb that melts in your mouth. Perfect for any occasion, their petite size makes them an elegant and easy snack or dessert that’s as inviting as a sunny afternoon.
Ingredients You’ll Need
The magic of this Mini Brown Butter Lemon Cakes Recipe lies in its simple yet carefully chosen ingredients. Each one plays a starring role, from the fragrant lemon zest that livens up the batter, to the buttery brown butter that adds a deep, caramelized flavor and silky texture.
- Unsalted butter (1/2 cup): Browning the butter intensifies its flavor and adds a wonderful nutty aroma.
- Granulated sugar (1 cup): Sweetens the cakes perfectly, balancing the tartness of the lemon.
- Large eggs (2): Provide structure and moisture to keep the cakes tender.
- Lemon zest (1 tablespoon): Packs in a fresh, aromatic brightness essential to the lemony punch.
- Fresh lemon juice (1/4 cup): Adds a natural tartness that cuts through the sweetness gorgeously.
- All-purpose flour (1 1/2 cups): The base that gives the cakes their soft crumb.
- Baking powder (1 1/2 teaspoons): Helps the cakes rise light and fluffy.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Whole milk (1/2 cup): Adds moisture and richness for a tender cake texture.
- Powdered sugar (1 cup, for glaze): Provides a smooth, sweet coating that complements the lemon glaze.
- Additional fresh lemon juice (2 tablespoons, for glaze): Gives the glaze a fresh, tangy zip.
- Extra lemon zest (1 teaspoon, for glaze): Adds a pretty touch and infuses the glaze with fragrance.
How to Make Mini Brown Butter Lemon Cakes Recipe
Step 1: Prepare Your Pan and Brown the Butter
Start by preheating your oven to 350°F (175°C) and greasing your mini muffin tin or lining it with paper liners. Then, melt the butter in a small saucepan over medium heat. Keep swirling the pan as it cooks so the milk solids toast evenly. After 4 to 5 minutes, once the butter has turned a golden brown shade and smells wonderfully nutty, remove it from the heat and let it cool slightly. This step is the secret to the deep, complex flavor in your cakes.
Step 2: Mix the Wet Ingredients
In a mixing bowl, whisk together the granulated sugar and eggs until they lighten in color and become fluffy. This aeration helps make the cakes lighter. Next, stir in the lemon zest and fresh lemon juice, which will infuse the batter with lively citrus notes.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix ensures the cake rises evenly and the salt enhances the overall flavor.
Step 4: Bring It All Together
Add the flour mixture and whole milk alternately to the wet ingredients, starting and ending with the flour. Stir gently until just combined to avoid overmixing, which can make cakes tough.
Step 5: Incorporate the Brown Butter
Carefully fold in the cooled brown butter. This luxurious addition blends richness and that unmistakable, caramelized flavor throughout the batter, taking these mini cakes to another level.
Step 6: Bake the Cakes
Divide the batter evenly among the mini muffin cups, filling each about three-quarters full. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack. While they cool, get ready for the finishing touch.
Step 7: Make and Add the Glaze
Mix powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth to create a luscious glaze. Drizzle it generously over the cooled mini cakes for an extra burst of sweetness and zing.
How to Serve Mini Brown Butter Lemon Cakes Recipe
Garnishes
To make these mini cakes truly pop, consider topping them with a few fresh lemon slices, a sprinkle of finely chopped pistachios, or even a light dusting of powdered sugar. These simple garnishes add texture and visual appeal while enhancing the citrusy freshness.
Side Dishes
Pair these tender, zesty cakes with a cup of Earl Grey tea, which complements the lemon flavors wonderfully. A scoop of vanilla ice cream or a dollop of whipped cream can also elevate them into a more indulgent dessert experience.
Creative Ways to Present
Arrange the mini cakes on a tiered serving tray for afternoon tea or a bridal shower. Or, present them nestled in pretty paper cups with delicate edible flowers on top. They also make charming favors for parties when wrapped in cellophane tied with a citrus-colored ribbon.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini brown butter lemon cakes in an airtight container at room temperature for up to 2 days. This helps maintain their soft texture and bright flavor.
Freezing
You can freeze these cakes by placing them in a single layer on a baking sheet until firm, then transferring them to a sealed freezer bag or container. Frozen cakes stay fresh for up to 3 months and thaw quickly at room temperature.
Reheating
To enjoy them warm, simply pop the thawed mini cakes in a 325°F (160°C) oven for 5 to 7 minutes or microwave briefly for 15 seconds. The brown butter aroma will come alive again, and the cakes will be just as delightful as fresh.
FAQs
Can I use regular butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit additional salt in the recipe to avoid it tasting overly salty. Unsalted butter offers better control of the seasoning.
What’s the best way to zest lemons?
A microplane grater is ideal for zesting lemons finely without reaching the bitter white pith underneath. It releases the oils and fragrance perfectly for baking.
Can I make these cakes dairy-free?
You can substitute the butter for a plant-based alternative and swap the milk with almond or oat milk, but the brown butter flavor will be missing, so expect a different taste.
How long do these cakes stay fresh?
Freshly baked mini brown butter lemon cakes are best eaten within 2 days when stored properly at room temperature. Beyond that, they can dry out.
Can I double the recipe?
Absolutely! Just double all ingredients and bake the batter in batches, or use multiple mini muffin pans to speed up the process.
Final Thoughts
This Mini Brown Butter Lemon Cakes Recipe is a true celebration of flavor and texture, bringing together bright, zesty lemon and the rich warmth of brown butter in every bite. Whether you’re baking for a crowd or craving a sweet pick-me-up, these mini cakes will win your heart and become a beloved staple. Grab your ingredients, dive in, and share the joy of baking something truly special.
Print
Mini Brown Butter Lemon Cakes Recipe
- Total Time: 33 minutes
- Yield: 24 mini cakes 1x
Description
Mini Brown Butter Lemon Cakes are delightful bite-sized treats bursting with a rich, nutty brown butter flavor and bright, zesty lemon notes. These tender cakes are baked in a mini muffin tin and topped with a tangy lemon glaze, perfect for any occasion or afternoon tea.
Ingredients
Cake
- 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
- 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. Keep swirling the pan occasionally and cook until the butter turns golden brown and releases a nutty aroma, about 4-5 minutes. Remove from heat and allow it to cool slightly.
- Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy. Then stir in the lemon zest and fresh lemon juice to infuse the batter with bright lemon flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Incorporate Flour and Milk: Alternately add the dry flour mixture and the whole milk to the egg mixture, starting and ending with the flour mixture. Stir gently until just combined—avoid overmixing to keep the cakes tender.
- Add Brown Butter: Slowly pour in the cooled brown butter and fold it gently into the batter until fully incorporated, ensuring the nutty flavor is evenly distributed.
- Fill Muffin Cups: Divide the batter evenly among the mini muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Cakes: Bake for 15-18 minutes until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Add Glaze: For the glaze, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable. Drizzle the glaze over the cooled mini cakes for a sweet and tangy finish.
Notes
- Brown butter adds a deep, nutty flavor that enhances the lemon in these cakes.
- Make sure to cool the butter slightly before adding to the batter to prevent cooking the eggs.
- Do not overmix the batter to keep the cakes light and tender.
- These mini cakes are perfect for serving at parties or as a delightful snack with tea or coffee.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
