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Delicious Spring Lemon Mini Tea Cakes on a serving plate.

Spring Lemon Mini Tea Cakes

Bright, tender, and elegant, these mini tea cakes burst with fresh lemon flavor and are perfect for any spring gathering or teatime.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 whole lemon, juice and zest Use fresh lemon for best flavor.
  • 70 g caster sugar
  • 1 large egg
  • 50 g unsalted butter, room temperature High-quality butter recommended.
  • 1 large egg yolk
  • 120 g unsalted butter, room temperature For cake batter.
  • 250 g sugar For cake batter.
  • 56 g vegetable oil
  • 3 large eggs Room temperature preferred.
  • 2 tsp vanilla extract
  • 270 g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 236 ml milk
For the Buttercream
  • 85 g unsalted butter, room temperature
  • 125 g powdered sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 1-2 tbsp milk Adjust for consistency.
  • ½ whole lemon juice For brightness in buttercream.
For the Lemon Glaze
  • 250 g powdered sugar For glazing.
  • 60 ml milk
  • 1-2 tbsp lemon juice Adjust for taste.
  • Pink and green food coloring Optional, for decoration.
  • White Melting Chocolate Wafers For decoration.
  • Edible golden glitter/luster dust For decoration.

Method
 

Preparation
  1. Make the lemon curd: Whisk together lemon juice, zest, sugar, whole egg, and egg yolk. Cook over a gentle simmer while whisking in melted butter until thickened. Strain and refrigerate.
  2. Make the vanilla sheet cake batter: Cream butter with sugar until light, add eggs one by one, then mix in oil and vanilla. Alternate dry ingredients with milk, mixing until just combined.
Baking and Assembly
  1. Pour batter into a prepared sheet pan and bake until a toothpick comes out with moist crumbs. Cool completely, then stamp mini rounds.
  2. Make the buttercream: Beat butter, then gradually add powdered sugar, salt, vanilla, milk, and lemon juice; whip until airy.
  3. Assemble the cakes: Layer buttercream or lemon curd between two cake rounds. Dip in chocolate and add edible glitter if desired.
  4. Make the lemon glaze: Whisk powdered sugar, milk and lemon juice until pourable; drizzle over cakes and add decorations.

Notes

These mini cakes are make-ahead friendly; store in an airtight container or freeze for later.