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To make mini glazed lemon cakes, you will need all-purpose flour, baking powder, salt, sugar, butter, eggs, milk, lemon juice, and lemon zest. You will also need a mini bundt pan and ingredients for the glaze such as powdered sugar and lemon juice.
This recipe will make about 12 mini glazed lemon cakes, depending on the size of your mini bundt pan. If you need more, you can easily double the recipe.
Yes, you can use a regular bundt pan instead of a mini bundt pan. However, the baking time will be longer, and the number of servings may vary. You may also need to adjust the amount of glaze you make.
You can check if the mini glazed lemon cakes are done by inserting a toothpick into the center of one cake. If it comes out clean, then the cakes are done. You can also gently press on the top of a cake - if it springs back, then they are done.
Yes, you can make these mini glazed lemon cakes ahead of time. They can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just make sure to thaw them before adding the glaze.