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Mini Fluted Lemon Cakes

Author: Charlotte Rutledge

Mini Fluted Lemon Cakes Recipe Mini Fluted Lemon Cakes Recipe

These charming, extra-tender little cakes pack a punch when it comes to lemon flavor. They'll brighten up any afternoon tea or dessert course, particularly when topped with our lemon wafers, which melt into creamy lemon lusciousness.

At a glance

Prep
Bake
Total
Yield
12 mini cakes

Ingredients

Choose your measure:

Cake

  • 1 1/4 cups King Arthur Unbleached Cake Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice powder
  • 1/3 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 teaspoon lemon oil; or 1 tablespoon lemon zest
  • 6 tablespoons milk

Topping

  • 12 lemon wafers, optional

Instructions

  1. Preheat the oven to 350°F. Lightly grease the cups of a fluted cupcake pan.
  2. To make the cake: In a small bowl, stir together the cake flour, baking powder, salt, and lemon juice powder, mixing until thoroughly combined. Set aside.
  3. Beat together the butter and sugar until pale and creamy.
  4. Add the egg and lemon oil or zest, and beat until light and fluffy.
  5. Stir in the dry ingredients and then the milk, mixing until well combined.
  6. Divide the batter among the prepared wells; our jumbo cookie scoop works well here.
  7. Bake the cakes until the edges start to pull away from the sides, and a cake tester or toothpick inserted into the center of one cake comes out clean, 11 to 13 minutes.
  8. Allow the cakes to cool for 3 to 5 minutes, then turn them out onto a rack.
  9. Immediately top each cake with a lemon wafer; this allows the wafer to melt ever so slightly and adhere to the cake.
  10. Allow the cakes to cool completely.