The moment you open the oven and reveal these tiny lemon cakes, the kitchen fills with a sweet citrus perfume and a soft, tender aroma that feels instantly comforting.
I love making them for game day brunches or a small after dinner treat because they are easy to portion and always look more special than they are to assemble.
SaveOne bite and you will taste a tender crumb, a bright lemon curd center, and a silky fondant finish that melts into a lovely light sweetness.
Mini Lemon Cakes Recipe
Ingredients
Cake
Lemon Curd
Fondant Finish
Instructions
- Preheat and prepare pans
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a mini muffin tin with paper liners or lightly grease the cups.
- Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale, fluffy, and smooth, about 3 to 4 minutes.
- Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until the mixture looks glossy.
- Whisk dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Combine wet and dry
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until no streaks of flour remain.
- Bake the cakes
Divide the batter evenly among the prepared cups, filling each about two thirds full. Bake for 12 minutes, or until the tops are lightly golden and a toothpick comes out clean.
- Make the lemon curd
While the cakes bake, whisk the eggs, sugar, and cornstarch in a heatproof bowl. Stir in the lemon juice and zest, then cook over a saucepan of simmering water, whisking constantly, until thickened. Remove from heat and whisk in the butter until smooth. Strain for a silkier texture, then cool.
- Whip the fondant
In a bowl, whisk the powdered sugar, vanilla, and cream until smooth. Add yellow food gel color if you want a deeper yellow, then adjust until you like the shade.
- Fill the cakes
Once the cakes are cool, cut a small circle from the top of each one. Spoon a generous amount of lemon curd into the cavity, then replace the top to create a little lemon filled dome.
- Frost and chill
Roll the filled cakes in the fondant to coat, or spoon fondant over the top for a drizzle effect. Transfer to a plate or tray and chill for at least 30 minutes to help the flavors meld and the fondant set.
- Serve and enjoy
Let the cakes sit at room temperature for 10 to 15 minutes before serving so the interior stays soft and the fondant looks glossy.
Substitutions and variations
- For a gluten free version, use a gluten free all purpose flour blend with xanthan gum or add 1/4 teaspoon xanthan gum.
- If you do not have cornstarch for the curd, mix 2 tablespoons all purpose flour with 2 tablespoons water and whisk it in with the lemon juice.
- To make this dairy free, use plant based butter in the cake and an unsalted vegan butter alternative in the lemon curd.
- For a lighter frosting, whip 1/2 cup heavy cream with 1 tablespoon powdered sugar and a splash of vanilla instead of the fondant.
- To intensify the lemon flavor, add an extra teaspoon of lemon zest to the cake batter.
Chloe's tips
- For extra smooth fondant, add the cream a little at a time rather than all at once.
- If the lemon curd seems too loose, cook it a minute or two longer, whisking constantly.
- To save time, you can use a high quality store bought lemon curd and gently warm it before filling.
How to store it
- Store the mini cakes in an airtight container in the refrigerator for up to 3 days.
- Let them come to room temperature before serving for the best texture.
- If the fondant feels firm after chilling, place the cakes in a warm room for 10 minutes to soften slightly.
Serving suggestions
These petite cakes are perfect for sharing, so I like to present them on a small tiered stand or a pretty platter.
- Dust each cake with a little extra powdered sugar just before serving.
- Garnish with a tiny twist of lemon zest for a polished, fresh look.
Frequently asked questions
Can I make the lemon curd a day ahead
Yes, you can make the curd a day in advance. Store it in a jar in the refrigerator and whisk it gently before using to loosen it if needed.
Why did my cakes turn out a little dry
Overbaking can dry them out. Start checking a minute or two before the suggested time, and remove them as soon as the edges pull away and the center looks set.
Can I use a different citrus fruit
Absolutely, lime or orange will work beautifully. Adjust the zest and juice to taste for a different bright flavor.
How do I get a thin even fondant layer
Roll the fondant between your palms into a small ball and gently press around the top, or use the back of a spoon to spread a thin, even coat for a smooth finish.
Let's get cooking!
I hope you enjoy making and sharing these Mini Lemon Cakes, they are a lovely way to bring sunshine to the table any time of week.
