Description
These Mini Brown Butter Lemon Cakes are a delightful treat with a rich, nutty flavor from brown butter and a bright citrus kick from fresh lemon juice and zest. Perfect for any occasion, these mini cakes are moist, tender, and topped with a tangy lemon glaze.
Ingredients
Scale
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Main Cake:
- ¾ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
For the glaze:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a mini muffin tin or mini bundt pan.
- Brown the butter: Melt the butter in a saucepan over medium heat until golden brown with a nutty aroma. Remove from heat and let cool slightly.
- Prepare the batter: In a mixing bowl, whisk sugar and eggs, then add sour cream, lemon juice, lemon zest, vanilla, and brown butter. Stir until smooth. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture and stir until just combined.
- Bake: Spoon batter into prepared pan and bake for 12–15 minutes until a toothpick comes out clean. Cool in pan for 5 minutes before transferring to a wire rack.
- Make the glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cakes and allow to set before serving.
Notes
- These cakes freeze well without the glaze.
- Add poppy seeds for a fun twist, or top with candied lemon peel for extra flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 140
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
