Description
These Mini Brown Butter Lemon Cakes are delightfully moist and flavored with nutty brown butter and fresh lemon zest and juice, providing a perfect balance of rich and tangy in every bite. Baked in mini muffin tins and topped with a sweet lemon glaze, they make an elegant and tasty treat perfect for parties or afternoon tea.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Continue cooking it, swirling the pan occasionally until the butter turns a golden brown color and emits a nutty aroma, approximately 4 to 5 minutes. Remove from heat and let it cool slightly.
- Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and fluffy. Stir in the lemon zest and fresh lemon juice to infuse bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Incorporate Dry and Wet Mixtures: Alternately add the flour mixture and whole milk to the egg mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Add Brown Butter: Slowly pour the cooled browned butter into the batter and fold gently until fully incorporated, ensuring the nutty flavor is evenly distributed.
- Fill Muffin Cups: Divide the batter evenly among the mini muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until the glaze is smooth. Drizzle the glaze over the cooled mini lemon cakes for a sweet finishing touch.
Notes
- Be sure to swirl the butter continuously while browning to prevent burning and to develop a rich nutty flavor.
- Filling the muffin tins about 3/4 full helps the cakes rise properly without overflowing.
- The glaze can be adjusted by adding more powdered sugar for a thicker consistency or more lemon juice for a thinner glaze.
- Store the cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Let the cakes cool completely before glazing to prevent the glaze from melting off.
