Ingredients:

  • 1 1/2 cups Cake Flour, sifted
  • 1 cup Granulated Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 3/4 cup Buttermilk, room temperature
  • 1/2 cup Neutral Oil (Canola or Grapeseed)
  • 2 teaspoons Pure Vanilla Extract
  • 1 tablespoon Fresh Lemon Zest (from 1-2 medium lemons)
  • 1 cup Powdered Sugar (Icing Sugar), sifted
  • 3 – 4 tablespoons Fresh Lemon Juice

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease and flour the 24-cup mini muffin tin, or line with small paper cases.
  2. In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk the room-temperature eggs until slightly frothy. Whisk in the buttermilk, neutral oil, vanilla extract, and lemon zest.
  4. Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined. Stop mixing the moment you no longer see streaks of dry flour; overmixing will ruin the soft texture.
  5. Rest the Batter (Optional but Recommended): Let the batter rest at room temperature for 15 minutes. This helps hydrate the flour fully and improves crumb structure.
  6. Using a small scoop, fill the prepared muffin cups about three-quarters full.
  7. Bake for 12–14 minutes at 375°F (190°C). The cakes are done when the edges are lightly golden and a gently pressed top springs back immediately.
  8. Remove the cakes from the oven. Let them cool in the tin for 5 minutes before carefully transferring them to a wire rack.
  9. Make Glaze: While the cakes are still warm, whisk the sifted powdered sugar and lemon juice together in a small bowl until smooth. Adjust consistency with more sugar or juice if necessary.
  10. Glaze and Serve: Drizzle the lemon glaze liberally over the warm cakes. Allow the glaze to set for 10 minutes before serving.