Get ready to tantalize your taste buds with the most adorable and delectable mini cakes that will transport you straight to dessert heaven! These Mini Strawberry Lemon Cakes are not just a treat; they're a miniature explosion of fresh, zesty flavors that will make your guests swoon and your kitchen smell like a gourmet bakery. Imagine biting into a perfectly moist, light cake studded with juicy strawberry pieces and kissed with bright lemon zest – it's like summer captured in a single, delightful bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh strawberries, chopped
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup mini cake or muffin pan thoroughly with butter or non-stick cooking spray.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually mix in the milk, lemon zest, and lemon juice until the batter is smooth and well combined.
- Gently fold the chopped fresh strawberries into the batter, being careful not to overmix and crush the fruit.
- Slowly add the dry flour mixture to the wet ingredients, stirring until just combined. Do not overmix to maintain a light texture.
- Divide the batter evenly among the prepared mini cake pan cups, filling each about 2/3 full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Remove from oven and let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a light lemon glaze before serving.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cakes light and tender.
- Fresh is Best: Use ripe, fresh strawberries for the most vibrant flavor and color.
- Even Baking: Use an ice cream scoop or measuring cup to distribute batter evenly in the mini cake pan.
- Toothpick Test: Always check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let cakes cool completely before adding any glaze or powdered sugar to prevent melting.
- Storage Tip: These mini cakes can be stored in an airtight container at room temperature for 2-3 days, or refrigerated for up to 5 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
