Glazed Lemon Bites taste like little bursts of sunshine! Light and fluffy bite sized cakes garnished with a bright lemon glaze. The perfect dessert for spring!
I do realize it’s not actually spring yet, but I’m hoping that by making spring-y desserts in the kitchen, maybe the weather will follow suit?? It’s worth a shot, anyway.
These cute little lemon bites are so irresistible, they were literally eaten in minutes. The entire batch. No one could keep their hands off of these sweet little things, and I can’t say I blame them!
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Every time we go to Costco my lemon loving kiddos always ask to buy the little lemon cakes they sell. Last time, I told them no, but that we could make some of our own at home.
They all love baking with me, so they were happy with my answer 🙂
These are not the exact same thing, (I think their version is like a tiny layer cake with frosting in between the layers), but dare I say, the flavors in this recipe are even better and the cake is so fluffy and moist!
They are not overly sweet – even with the glaze. The lemon flavor really pops, and as my family has proved – it’s impossible to stop after just one!
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Glazed Lemon Bites
Print recipe
| Serves | 48 |
| Prep time | 15 minutes |
| Cook time | 8 minutes |
| Total time | 23 minutes |
| Meal type | Bread, Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable |
Ingredients
Cake
- 4 tablespoons unsalted butter (softened)
- 1/4 cup oil
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3 eggs
- 1/3 cup lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 1/2 cup all purpose flour
- 1/2 cup sour cream
Glaze
- 1 cup powdered sugar
- 1-2 tablespoon lemon juice
Note
If you plan to freeze these, leave off the glaze and freeze them plain. Add the glaze after thawing for best results.
Directions
| Cake | |
| Step 1 | |
| Preheat oven to 350 In a mixing bowl, cream the butter, oil, sugar, and lemon zest until light and fluffy. | |
| Step 2 | |
| Add the eggs, one at a time, mixing after each addition. | |
| Step 3 | |
| Add lemon juice, salt, and extracts and mix well. | |
| Step 4 | |
| Add baking soda, baking powder, cornstarch and half of the flour and mix well. | |
| Step 5 | |
| Add sour cream and mix again. Add remaining flour and mix until well incorporated. | |
| Step 6 | |
| Grease mini muffin tins well (or use mini cupcake liners) and fill each cavity 3/4 full. Bake 8 minutes or until tester comes out clean. Let cool and remove from tins and cool completely before glazing. | |
| Glaze | |
| Step 7 | |
| In a small bowl, whisk together the powdered sugar and lemon juice until it is the texture of glue. Add more juice if too thick, or more sugar if too runny. Drizzle over cakes or dip the tops into the glaze. Allow glaze to harden before storing in a lightly sealed container. | |
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hanhnee says
Would it be okay to make these the night before brunch the next morning? Should I wait until morning to add the glaze? I’m trying to minimize as much prep as possible so I can focus on preparing the hot dishes. Thanks!
Stephanie Brubaker says
They can be made ahead of time, even glazed and will hold up well 🙂