Treat yourself to our Lemon Cakes, a symphony of zesty lemon infused in every bite. These mini delights are a perfect balance of sweet and tangy, with the aroma of fresh lemon zest enhancing the experience. The soft, moist texture of the cakes paired with the sweet and slightly tart lemon glaze is simply irresistible. Ideal for any occasion, whether as a delightful accompaniment to your afternoon tea or a sweet treat to brighten your day. The perfect size for a guilt-free indulgence, our Lemon Cakes offer a burst of citrusy freshness in each bite. Experience the bright and refreshing flavors for yourself and let these delightful cakes elevate your mood. A small but satisfying way to add a touch of sunshine to your day.
Preheat your oven to 180°C. Grease your mini Gugelhupf baking pan well and lightly dust it with flour to prevent sticking.
In a bowl, cream the softened butter and sugar.
Add the eggs one by one, mixing well after each addition.
In a separate bowl, mix the flour, baking powder, and salt.
Incorporate the lemon juice and zest into the batter and continue to mix.
Gradually add the flour mixture, stirring until a smooth batter forms.
Finally, fold the yogurt into the batter.
Fill the mini Gugelhupf molds to about two-thirds full with the batter.
Bake the mini Gugelhupfs in the preheated oven for approximately 15-20 minutes, or until they’re golden brown and a skewer inserted comes out clean.
Allow the mini Gugelhupfs to cool slightly in the pan before gently removing them.
Stir the lemon glaze mixture well until it forms a smooth glaze.
Drizzle the lemon glaze over the cooled mini Gugelhupfs in large, broad stripes.
Recipe Video
Recipe Note
The Gugelhupf's diameters are 7cm
Lemon Cakes Questions
Yes, you can use regular-sized muffin tins if you don't have mini Gugelhupf molds. Just adjust the baking time accordingly, as mini cakes will bake faster than larger muffins. Keep an eye on them and use a toothpick to check for doneness.
While fresh lemon juice and zest provide the best flavor, you can use bottled lemon juice and pre-packaged lemon zest as substitutes. However, fresh lemon zest typically has a brighter and more pronounced flavor.
These Lemon Cakes can be stored for about 3-4 days. To keep them fresh, store them in an airtight container at room temperature. If you plan to store them longer, refrigeration may help maintain their moisture.
Certainly, you can scale up the recipe to make a larger batch of mini Lemon Cakes. Just ensure you have enough mini Gugelhupf molds or use muffin tins as mentioned earlier. Adjust the baking time accordingly.
You can reduce the amount of sugar in the glaze to your taste, but keep in mind that it might affect the consistency. For a less sweet option, you can use a powdered sugar substitute like erythritol or a sugar-free glaze, which is a better choice for those seeking lower sugar content.
