Ingredients
Essential Ingredients
- All-Purpose Flour: 1 cup
- Granulated Sugar: 1/2 cup
- Baking Powder: 1 teaspoon
- Salt: A pinch
- Eggs: 2 large eggs
- Fresh Lemons: 2 (zest and juice needed)
- Butter: 1/4 cup, melted
- Milk: 1/4 cup
Optional Ingredients for Variations
- 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!