Sending sunshine your way with these cute, delicious bite-size mini cakes. Lemon Buttermilk Cakelets are tender and moist with a burst of fresh lemon flavor. They’re easy to make and they bake up quickly. They make an adorable addition to a spring teatime, baby shower or summer picnic.
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cakelets
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Ingredients
Lemon Simple Syrup
- Juice of 1 medium lemon
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon lemon zest
Cakelets
- 1 1/4 cups (142g) cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115ml) vegetable oil or neutral oil of your choice
- 2 large eggs
- 2 teaspoons lemon zest
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 1/2 cup (118ml) buttermilk
Icing
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 tablespoon (14g) unsalted butter, melted
- 3-4 tablespoons (45-60ml) fresh lemon juice
Ingredients
Lemon Simple Syrup
Cakelets
Icing
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Instructions
Lemon Simple Syrup
- Measure the juice of 1 lemon. Add enough water to equal 1/4 cup (89ml). In a small saucepan, simmer the lemon juice and water mixture with the sugar and lemon zest, stirring occasionally, until the sugar is dissolved. Set aside to cool, then strain out the lemon zest.
Cakelets
- Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan* or use liners.
- In a medium-size bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
- In a large bowl, whisk the sugar, oil, eggs, lemon zest and extracts together until smooth and well blended. Mix in the flour mixture in 2 additions alternating with half of the buttermilk after each addition. Stir just until combined. Do not over mix.
- Fill the muffin cups 2/3 full. (I used a portion scoop). Bake until a toothpick inserted into the center of the cakes comes out clean, about 8-10 minutes. Be careful not to over bake to avoid drying out the cakes. Let the cakes cool in the pan for 5 minutes, then remove them from the pan and transfer them to a cooling rack. (Repeat with any remaining batter.)
Icing
- In a medium-size bowl, whisk together the powdered sugar, melted butter and 3 tablespoons of lemon juice. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth. Spoon the icing over the cooled cakes.
Recipe Notes
*To find the mini muffin pan I used, click here.