Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar (plus extra for pans)
1/2 cup unsalted butter (softened)
2 large eggs
1/4 cup buttermilk (or 1/4 cup milk + 1 tablespoon lemon juice)
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest (divided)
1 teaspoon baking powder
1 teaspoon non-alcoholic vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease mini loaf pans/muffin tins
Sprinkle 1/2 tsp sugar into each cavity; tap to settle
Zest half the lemon for the batter; reserve remaining zest for finish
Whisk flour, baking powder, and sugar until combined
Blend butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each
Stir in buttermilk, lemon juice, and reserved zest until smooth
Divide batter between prepared pans
Bake 15-18 minutes. Rotate pans halfway for even browning
Cool 5 minutes in pans before transferring to wire racks
Sprinkle finished cakes with reserved lemon zest
Notes
Use convection oven for faster even baking
Buttermilk can be substituted with equal parts milk and lemon juice
Double non-aluminum baking powder if needed
Store at room temperature up to 2 days in airtight container
Freeze unbaked batter in pans for longer shelf life
- Prep Time: 20
- Cook Time: 16
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg