Wee Lemon Cakes
Delight in these zesty Lemon Cakes, perfectly tender mini treats bursting with fresh lemon flavor. Ideal for parties, afternoon tea, or a sweet pick-me-up, they combine tangy citrus with sweet cake and a sugary coating, making them a bright, refreshing dessert for lemon lovers of all ages.
Ingredients
Instructions
- Mix the yellow cake mix according to package directions, omitting 3 tablespoons of water.
- Drop the batter by teaspoonfuls into greased and floured miniature cupcake pans.
- Bake at 375°F (190°C) for 10 to 12 minutes until the cakes are golden and cooked through.
- While the cakes are baking, combine the confectioners' sugar, strained lemon juice, and grated lemon rind to make the coating mixture.
- Remove the baked cakes from the oven and immediately drop them into the lemon mixture to coat.
- Use a slotted spoon to remove the coated cakes and place them on wax paper to cool and set.
- Repeat until all batter is used. This recipe makes approximately 4 to 5 dozen cakes.
- Serve warm or cold, as desired.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs when mixing the cake batter. You can substitute the yellow cake mix with a gluten-free version for a gluten-free treat. Additionally, for an extra zesty flavor, incorporate a teaspoon of lemon extract into the coating mixture. This recipe is perfect for using up extra lemons, especially if you have any from a recipe like Grandma Warmann'S Whole Wheat Bread.
Serving Suggestions
These wee lemon cakes are delightful served alongside a cup of tea or coffee for an afternoon treat. They pair beautifully with fresh berries or a dollop of whipped cream. Consider serving them at parties or gatherings, where they can be a refreshing contrast to richer dishes like Oven Easy Beef Stew.
Storage & Reheating
Store the wee lemon cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. To reheat, place them in a microwave for about 10-15 seconds for a warm treat, or enjoy them cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Wee Lemon Cakes contains roughly 742 calories, with 9g protein, 157g carbohydrates, and 10g fat. It is an excellent source of iron (35% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1030mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these lemon cakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. When ready to bake, simply spoon the batter into the cupcake pans and follow the baking instructions. This is a great option if you're planning for a special occasion.
What can I do if I don't have enough lemons?
If you're short on lemons, you can use bottled lemon juice as a substitute, though fresh juice is preferred for the best flavor. Alternatively, you can reduce the amount of coating mixture to balance the flavor. Another option is to mix in a little lime juice for a citrus twist.
Can I freeze the wee lemon cakes?
Absolutely! These cakes freeze well. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to three months. Thaw them at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).