Ingredients

Scale

(Makes 12 mini cakes)

Mini cake base:

½ cup unsalted butter, softened (you love buttery richness!)
¾ cup granulated sweetener (monk fruit blend for blood sugar friendly—you love this!)
2 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour (or 1¼ cups almond flour + ¼ cup coconut flour for GF/low-carb)
1½ tbsp lemon zest (from 2–3 lemons—you love citrus!)
3 tbsp fresh lemon juice
1½ tsp baking powder
¼ tsp salt
¼ cup milk or unsweetened almond milk

Lemon glaze:

¾ cup powdered sweetener (powdered erythritol or monk fruit blend)
2–3 tbsp fresh lemon juice
½ tsp lemon zest
Optional: 1–2 drops natural yellow food coloring

Instructions

1. Prep & mix batter:

Preheat oven to 350°F (175°C). Grease or line a 12-cup mini muffin tin.
Beat butter and sweetener until light (~2 min). Add eggs one at a time, then vanilla.
Whisk flour, baking powder, and salt. Alternately add dry ingredients and milk to wet mix, beginning and ending with flour.
Stir in lemon zest and juice until just combined.

2. Bake:

Divide batter evenly among cups (¾ full).
Bake 14–16 minutes until tops spring back when touched. Cool in pan 5 minutes; transfer to rack.

3. Glaze:

Whisk powdered sweetener, lemon juice, and zest until smooth. Dip cooled cake tops or drizzle over. Let set 15 minutes.

💡 Pro Tips for Perfection:
✅ Use room-temp ingredients—ensures even mixing and rise.
✅ Don’t overmix after adding flour—keeps cakes tender.
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 3g per cake
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Skip glaze or use half for fewer carbs
✅ Make ahead:
→ Un-glazed cakes freeze 3 months
→ Glaze just before serving

Storage & Serving Ideas

→ Fridge life: 5 days (store airtight) | Freezer: 3 months (un-glazed)
→ Serving ideas:
→ As party favors (wrap in cellophane with ribbon!)
→ With afternoon tea or coffee
→ Paired with fresh berries for dessert

Prep Time & Nutrition (per mini cake):