Great Gatsby-Style Mini Lemon Cakes
Inspired by the elegance of the Roaring Twenties, these Great Gatsby-style mini lemon cakes are light, moist, and bursting with citrus flavor. Each bite-sized cake is infused with fresh lemon zest and finished with a delicate lemon syrup, ensuring a melt-in-your-mouth texture. Whether you're hosting an elegant tea party or looking for a refined yet simple dessert, these mini cakes capture the charm and sophistication of the Jazz Age. Enjoy them with a cup of tea or a refreshing drink for the ultimate Gatsby-inspired indulgence.
Ingredients
For the Cakes:
- ½ cup 1 stick unsalted butter, softened
- 1 cup granulated sugar divided
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract optional
- 1 cup all-purpose flour
- ¼ teaspoon salt
For the Lemon Syrup:
- ⅔ cup water
- ⅔ cup granulated sugar
- 2 tablespoons fresh lemon juice
- Thin lemon slices (optiona
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin with butter or non-stick spray, or line with paper liners.
Mix the Butter and Sugar
- In a large bowl, cream together butter and ½ cup sugar until light and fluffy.
- Add the lemon zest and mix well for extra citrus flavor.
Incorporate the Wet Ingredients
- Add eggs one at a time, beating after each addition.
- Stir in lemon juice and vanilla extract (if using).
Combine the Dry Ingredients
- In a separate bowl, sift together flour and salt.
- Gradually fold the dry ingredients into the wet mixture. Avoid overmixing!
Fill and Bake
- Fill mini muffin cups with about 1 tablespoon of batter each.
- Bake for 15 minutes, until golden and a toothpick comes out clean.
Prepare and Apply the Lemon Syrup
- In a saucepan, heat water and remaining sugar over medium heat until dissolved.
- Stir in lemon juice and simmer for 5 minutes.
- While cakes are still warm, poke holes in the tops with a toothpick.
- Brush or drizzle warm lemon syrup over the cakes.
Cool and Serve
- Transfer to a wire rack and let cool completely before serving.
Video
Notes
📝 Storage: Store these mini lemon cakes in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week or freeze for up to 3 months.
📝 Make-Ahead Tip: The batter can be prepared a day in advance and stored in the refrigerator until ready to bake.
📝 For a Stronger Lemon Flavor: Add an extra teaspoon of lemon zest or mix in a teaspoon of orange zest for a citrusy twist.
📝 Syrup Absorption Tip: Ensure cakes are still warm when applying the lemon syrup for maximum absorption and moisture.
📝 Make-Ahead Tip: The batter can be prepared a day in advance and stored in the refrigerator until ready to bake.
📝 For a Stronger Lemon Flavor: Add an extra teaspoon of lemon zest or mix in a teaspoon of orange zest for a citrusy twist.
📝 Syrup Absorption Tip: Ensure cakes are still warm when applying the lemon syrup for maximum absorption and moisture.