Description
These Mini Brown Butter Lemon Cakes are delightful bite-sized treats bursting with bright lemon flavor and the rich, nutty depth of brown butter. Perfectly moist and topped with a tangy lemon glaze, they make an elegant dessert or a charming addition to afternoon tea.
Ingredients
Scale
Cake
- 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
- 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, melt the unsalted butter over medium heat. Continue cooking while swirling the pan occasionally until the butter turns golden brown and emits a nutty aroma, about 4 to 5 minutes. Remove from heat and allow it to cool slightly.
- Mix Sugar and Eggs: 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 the batter with citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternate Adding Flour and Milk: Gradually add the flour mixture and whole milk alternately to the egg mixture, starting and ending with the flour mixture. Mix gently just until all ingredients are combined to avoid overworking the batter.
- Incorporate Brown Butter: Slowly pour the cooled brown butter into the batter and fold it in gently until fully incorporated, adding a rich, nutty flavor to the cakes.
- Fill Muffin Cups: Divide the batter evenly among the prepared mini muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Cakes: Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Apply Glaze: For the glaze, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle this tangy glaze over the cooled mini cakes to finish.
Notes
- You can substitute whole milk with buttermilk for a slightly tangier flavor and more tender crumb.
- Ensure the brown butter is cooled slightly before adding to the batter to prevent cooking the eggs prematurely.
- Use fresh lemons for zest and juice to maximize the brightness of the lemon flavor.
- These mini cakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an elegant presentation, garnish the glazed cakes with additional lemon zest or edible flowers.
