Description
These Mini Brown Butter Lemon Cakes are moist and bursting with bright lemon flavor, enhanced by the rich, nutty aroma of brown butter. Perfectly sized for bite-sized indulgence, they are easy to make and ideal for any occasion. The combination of tangy lemon juice, lemon zest, and creamy sour cream creates a delightful balance of sweetness and tartness.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly
- 3 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Other
- 1 cup granulated sugar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or silicone mini cake molds to prevent sticking.
- Browning the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking it until the butter turns a golden brown color and emits a nutty aroma. Remove the pan from heat and let the butter cool slightly to avoid cooking the eggs later.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and eggs until the mixture is light and frothy. Stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus flavors.
- Incorporate Browned Butter: Slowly whisk the cooled browned butter into the wet ingredients, ensuring even distribution throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and seasoning are well mixed.
- Mix Dry into Wet: Add the dry ingredients to the wet ingredients and stir just until combined; avoid overmixing to keep the cakes tender.
- Fold in Sour Cream: Gently fold in the sour cream until the batter is smooth and creamy, which adds moisture and richness.
- Fill Molds and Bake: Spoon the batter evenly into the prepared mini molds, filling each about three-quarters full to allow room for rising. Bake for 14 to 16 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the mini cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- Optional Decoration: Once cooled, dust with powdered sugar for a simple, elegant finish.
Notes
- You can add a lemon glaze by mixing powdered sugar with lemon juice and drizzling it over the cooled cakes for extra tang and sweetness.
- Store the mini cakes in an airtight container at room temperature for up to 3 days to keep them fresh.
- For a more intense lemon flavor, increase the lemon zest in the batter slightly according to taste.
