Description
Mini Brown Butter Lemon Cakes are tender, flavorful little treats infused with rich nutty brown butter and bright, zesty lemon. Perfect for brunch, tea time, or a light dessert, these cakes are simple yet elegant.
Ingredients
Scale
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup sour cream
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or mini cake molds.
- In a small saucepan, melt butter over medium heat until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together sugar and eggs until light and fluffy.
- Add sour cream, lemon juice, lemon zest, vanilla extract, and the cooled brown butter. Mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir just until combined—do not overmix.
- Spoon batter into prepared mini molds, filling each about ¾ full.
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- Brown the butter carefully to avoid burning—it should smell nutty and look golden brown.
- Use Meyer lemons for a slightly sweeter citrus flavor.
- These cakes freeze well and can be made ahead for events.
- Serve with a dollop of whipped cream or a lemon glaze for added flair.
Nutrition
- Serving Size: 1 mini cake
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: mini lemon cakes, brown butter, lemon dessert, mini muffins, tea cakes, citrus dessert, easy baking