Mini Brown Butter Lemon Cakes

Why You’ll Love This Recipe

• Moist and Tender: Brown butter adds a rich, nutty depth that makes these cakes exceptionally moist.
• Bright and Zesty: Fresh lemon zest and juice brighten the flavor with a refreshing citrus punch.
• Perfect Size: Mini cakes are easy to serve and perfect for gatherings.
• Simple to Make: Quick prep and baking with straightforward ingredients.
• Freezer Friendly: Make ahead and freeze for up to 2 months.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (about 2 lemons)
• ¼ cup fresh lemon juice
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Directions

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
2. In a small saucepan, melt butter over medium heat, swirling occasionally, until golden brown and nutty, about 4–5 minutes. Remove from heat and cool slightly.
3. In a mixing bowl, whisk sugar and eggs until pale and fluffy. Stir in lemon zest and lemon juice.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Alternately add flour mixture and milk to the egg mixture, starting and ending with flour. Mix until just combined.
6. Slowly pour in cooled brown butter and fold gently to combine.
7. Divide batter evenly among mini muffin cups, filling about ¾ full.
8. Bake 15–18 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
9. For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cakes.

Servings and Timing

Yield: 24 mini cakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Variations

• Add 1 teaspoon vanilla extract for extra flavor.
• Top with fresh berries or candied lemon peel.
• Use dairy-free milk and vegan butter for a vegan version.
• Dust with powdered sugar instead of glaze for a lighter finish.

Storage/Reheating

• Store cakes in an airtight container at room temperature for up to 3 days.
• Freeze tightly wrapped for up to 2 months; thaw before serving.
• No reheating needed; serve at room temperature.

FAQs

How do I know when the brown butter is done?

It should be golden brown with a nutty aroma, not burnt.

Can I make these cakes gluten-free?

Use a gluten-free flour blend as a substitute.

Can I make regular-sized cakes instead of mini?

Yes, bake in a standard cake pan, adjusting time accordingly.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor.

Can I prepare the batter ahead?

Yes, refrigerate batter up to 24 hours before baking.

Are these cakes dairy-free?

No, but you can substitute dairy-free alternatives.

How thick should the glaze be?

Smooth and pourable; adjust powdered sugar or lemon juice to get desired consistency.

Can I make this recipe vegan?

Substitute eggs with flax eggs and use vegan butter and milk alternatives.

What’s the texture like?

Moist, tender, and light with a subtle nutty flavor.

Can I add poppy seeds?

Yes, 1 tablespoon adds a nice crunch and pairs well with lemon.

Conclusion

Mini Brown Butter Lemon Cakes offer a perfect balance of rich nuttiness and bright citrus flavor in a bite-sized package. Their moist texture, elegant presentation, and simple preparation make them a standout choice for tea parties, showers, or anytime you want a delicious and charming treat.

Mini Brown Butter Lemon Cakes

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 24 mini cakes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Mini Brown Butter Lemon Cakes are moist, tender bite-sized cakes infused with nutty brown butter and fresh lemon zest, topped with a light lemon glaze, perfect for elegant gatherings or everyday treats.

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Ingredients

½ cup unsalted butter

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (about 2 lemons)

¼ cup fresh lemon juice

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup whole milk

For the glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

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Instructions

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
2. Melt butter over medium heat in a small saucepan, swirling occasionally, until golden brown and nutty, about 4–5 minutes. Remove from heat and cool slightly.
3. Whisk sugar and eggs in a mixing bowl until pale and fluffy. Stir in lemon zest and lemon juice.
4. In another bowl, whisk flour, baking powder, and salt.
5. Alternately add flour mixture and milk to egg mixture, starting and ending with flour. Mix until just combined.
6. Slowly fold in cooled brown butter until combined.
7. Divide batter evenly among mini muffin cups, filling about ¾ full.
8. Bake 15–18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
9. For glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cakes.

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Notes

Add 1 teaspoon vanilla extract for extra flavor.

Top with fresh berries or candied lemon peel.

Use dairy-free milk and vegan butter for a vegan version.

Dust with powdered sugar instead of glaze for a lighter finish.

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Nutrition

• Serving Size: 1 mini cake
• Calories: 130
• Sugar: 15g
• Sodium: 100mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 40mg