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
Scale
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
