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.
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
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- 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.
- Whisk sugar and eggs in a mixing bowl until pale and fluffy. Stir in lemon zest and lemon juice.
- In another bowl, whisk flour, baking powder, and salt.
- Alternately add flour mixture and milk to egg mixture, starting and ending with flour. Mix until just combined.
- Slowly fold in cooled brown butter until combined.
- Divide batter evenly among mini muffin cups, filling about ¾ full.
- 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.
- For glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cakes.
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.
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
