introduction
Mini Lemon Coffee Cakes are small, bright cakes with a lemon taste. They bake fast and make a sweet breakfast or snack. If you enjoy simple coffee cakes, try this idea and also check a banana coffee cake recipe for a different flavor.
why make this recipe
This recipe is quick and buys small, ready-to-serve cakes. The lemon lifts the flavor and the cake feels light. You get a soft cake with a sweet lemon icing. It uses common ingredients and is easy for cooks at any level.
how to make Mini Lemon Coffee Cakes
- Preheat the oven to 350 F.
- Oil and add a parchment round to four, 4-inch cake pans.
- Make the crumb topping: mix the small flour and sugar and lemon zest with melted butter until crumbly. Set aside.
- Make the cake batter: mix the larger flour, sugar, baking powder, and salt in one bowl. In another bowl mix yogurt, oil, eggs, lemon juice, and lemon zest. Stir wet into dry until just mixed.
- Divide batter into the four pans. Add crumb topping over each cake.
- Bake at 350 F until a toothpick comes out clean, about 18–22 minutes.
- Make the icing: mix powdered sugar with lemon juice until smooth. Drizzle over cooled mini cakes.
Ingredients :
1/2 cup flour, 1/4 cup sugar, 1 tsp lemon zest, 3 TB melted butter, 1 1/2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup greek yogurt, 1/2 cup oil, 2 eggs, 1/4 cup lemon juice, 2 TB lemon zest, 1 cup powdered sugar, 2 TB lemon juice
Directions :
Preheat oven to 350 F, Oil and add a parchment round to four, 4-inch cake pans, Crumb topping:, Cake:, Icing:
how to serve Mini Lemon Coffee Cakes
Let the cakes cool slightly, then remove from pans. Drizzle the lemon icing on top. Serve warm or at room temperature. These go well with coffee or tea for breakfast or a light treat.
how to store Mini Lemon Coffee Cakes
Cool cakes completely before storing. Keep in an airtight container at room temperature for 1–2 days. For longer storage, refrigerate up to 5 days. You can freeze them wrapped well for up to 2 months; thaw in the fridge or at room temperature.
tips to make Mini Lemon Coffee Cakes
- Measure flour lightly to keep cakes soft.
- Do not overmix the batter; stop when flour is just blended.
- Use fresh lemon zest and juice for best taste.
- Cool cakes a bit before adding icing so it does not melt away.
- Test doneness with a toothpick in the center.
variation (if any)
- Add a teaspoon of vanilla to the batter for a warmer flavor.
- Mix a handful of blueberries into the batter for a lemon-blueberry version.
- Use a streusel topping by adding a bit more brown sugar and butter to the crumb mix.
FAQs
Q: Can I make one large cake instead of mini cakes?
A: Yes. Bake in a 9-inch pan and add a few extra minutes. Check with a toothpick.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes. Use the same amount, but the cake may be a bit less thick.
Q: How do I make the crumb topping crunchy?
A: Chill the crumb mix before sprinkling and do not press it down. Bake until golden.
Q: Can I skip the icing?
A: Yes. The cakes still taste good without it, but the icing adds bright lemon sweetness.
Mini Lemon Coffee Cakes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, small cakes with a refreshing lemon flavor, perfect for breakfast or a snack.
Ingredients
- 1/2 cup flour
- 1/4 cup sugar
- 1 tsp lemon zest
- 3 tbsp melted butter
- 1 1/2 cups flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup Greek yogurt
- 1/2 cup oil
- 2 eggs
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F.
- Oil and add a parchment round to four, 4-inch cake pans.
- Make the crumb topping by mixing small flour, sugar, and lemon zest with melted butter until crumbly; set aside.
- For the cake batter, mix larger flour, sugar, baking powder, and salt in one bowl. In another bowl, mix yogurt, oil, eggs, lemon juice, and lemon zest. Stir the wet ingredients into the dry ingredients until just mixed.
- Divide the batter into the four pans and add the crumb topping over each cake.
- Bake at 350°F until a toothpick comes out clean, about 18–22 minutes.
- For the icing, mix powdered sugar with lemon juice until smooth and drizzle over cooled mini cakes.
Notes
Measure flour lightly for soft cakes; do not overmix the batter. Use fresh lemon for best flavor.
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
