Lemon Extract: A few drops (to enhance lemon flavor)
Poppy Seeds: 1 tablespoon (optional, for added crunch)
Frosting: Lemon glaze or cream cheese frosting (optional)
Instructions
Preparing the Batter
Preheat the Oven: Set the oven to 350°F (175°C).
Prepare the Muffin Pan: Grease the mini muffin pan with butter or cooking spray, or line it with mini muffin liners.
Mix Dry Ingredients: In a mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, and a pinch of salt.
Mix Wet Ingredients: In another bowl, beat 2 large eggs. Add the zest and juice of 2 lemons, 1/4 cup melted butter, and 1/4 cup milk. Stir until well combined.
Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
Baking Process
Fill the Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
Bake: Place the pan in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Preparing the Lemon Glaze
Make the Glaze: Mix 1 cup of powdered sugar with the juice of 1 lemon in a small bowl until smooth. Adjust consistency by adding more sugar or lemon juice as needed.
Glazing and Finishing Touches
Cool the Cakes: Let the cakes cool in the pan for about 5 minutes, then transfer them to a cooling rack.
Glaze the Cakes: Dip the tops of the cooled cakes into the lemon glaze or drizzle it over them.
Serve: Enjoy fresh or store for later!
Notes
Storage Tip: Keep unglazed cakes in an airtight container at room temperature for up to 3 days or refrigerate glazed cakes for up to 5 days.
Customization: Add poppy seeds or blueberries for extra texture and flavor. Substitute limes or oranges for lemons to create a unique citrus twist.
