Mini Lemon Cake

mini lemon cakeHappy Mother’s Day!! I didn’t get to spend the day with my mom today, *sigh*. In celebration of finishing my first rotation and Mother’s Day weekend (e-gift?), I made this mini lemon cake from a recipe I have been wanting to try out from Cooking Light. This recipe already aimed to cut down the fat, but I made a miniature version because one whole cake is too much for the two of us. This was the perfect dessert portion, because we didn’t feel sick after eating it! This cake is really moist and packed with lemon flavor. I do not like to use a lot of icing, so I spread a thin layer on and prefer topping the cake with a few dots of light whipped cream – yum! Note: this recipe makes two 4-inch ramekins. To make a whole 9×9 inch lemon cake, triple the ingredients.

Yesterday we went hiking in Marin, and it was beautiful until the fog rolled in!

golden gate bridge

san francisco skyline

OK, back to this delicious lemon cake…





mini lemon cake

mini lemon cake slice

Recipe adapted from Nathan’s Lemon Cake Recipe from Cooking Light Magazine

4.7 from 3 reviews
Mini Lemon Cake
Prep time
Cook time
Type: Dessert
Serves: 2
  • 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



  1. Amy says:

    I’d been thinking about trying this recipe from Cooking Light for ages now, but I wasn’t ready to give up on my current favorite lightened lemon cake recipe. Sounds like it’s worth trying! And that’s such a good idea, to downsize and bake it in ramekins. Your mini cakes are so adorable!

  2. RR says:

    WOW! I love this so much that I went afterwards and bought ramekins.

    As a lemon lovin single person a big cake is too much, but this is perfection.

    The great thing about this recipe is that because of the size you can use a little more icing or a little less and the calories are not off the chart.

    Thank you! Thank you! Thank you!

  3. betsy says:

    Took twice as long to back, stuck to the bottom of the ramekins, doughy in the middle and heavy as lead. In short, terrible.

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