Mini Lemon Cake
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
  • ⅔ cup all-purpose flour
  • ⅓ tsp baking powder
  • Pinch of salt
  • ½ cup granulated sugar
  • 2 tbsp unsalted butter, room temperature
  • ½ tbsp canola oil
  • 1 large egg
  • ⅓ cup milk
  • 1 tbsp finely grated lemon rind
  • 1 tbsp fresh lemon juice
  • 1 cup powdered sugar
  • 2 tbsp unsalted butter, room temperature
  • ½ tbsp lemon rind
  • 1 tbsp fresh lemon juice
  • Milk, as needed for texture
  1. Preheat oven to 350 degrees F.
  2. Spray two 4-inch ramekins with cooking spray and sprinkle with flour. Shake around until the flour evenly coats the ramekins.
  3. In a standalone mixer with the paddle attachment (you can also use an electric hand mixer), add butter, oil, sugar, lemon juice, lemon rind and salt.
  4. Mix on medium speed until creamy.
  5. Add the egg and continue mixing.
  6. In a separate bowl, whisk together the flour and baking powder.
  7. Add the flour mixture and milk, alternating, while mixing on low speed.
  8. Evenly transfer the batter to the two ramekins and place in the oven.
  9. Bake for 20-25 minutes, or until a toothpick comes out clean after piercing the center.
  10. Remove from the oven and let stand 15 minutes to cool before removing.
  11. Use a butterknife to loosen the sides of the cakes and flip upside down onto a cooling rack.
  12. In the meantime, add all ingredients for the icing to a bowl and beat together.
  13. Once cooled, cut the top part of the cake off to make a flat surface, then cut the cakes in half.
  14. Frost one half of the cakes, then top and frost the rest.
  15. Decorate the top with light whipped cream and lemon twists.
Makes two 4-inch cakes
    Recipe by My San Francisco Kitchen at