Ingredients:

  • 180 g all-purpose flour
  • 3 g baking soda
  • 3 g baking powder
  • 1.5 g salt
  • 113 g unsalted butter, softened
  • 150 g granulated sugar
  • 100 g large eggs, room temperature
  • 120 g full-fat sour cream, room temperature
  • 6 g lemon zest (about 2 lemons)
  • 5 ml vanilla extract
  • 120 g powdered sugar
  • 30 ml fresh lemon juice
  • 1 g lemon zest
  • 0.5 ml yellow food coloring (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two mini muffin tins thoroughly with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a separate larger bowl, beat the softened butter and sugar together on medium-high for about 3 minutes until pale and fluffy.
  4. Incorporate the eggs one at a time, followed by the vanilla extract and lemon zest, beating well after each addition.
  5. Fold in the room-temperature sour cream until just combined.
  6. Gradually add the dry ingredients, mixing on low speed or by hand until no streaks of flour remain.
  7. Divide the batter evenly among the 48 slots, filling each about ¾ full.
  8. Bake for 10–12 minutes, or until the tops spring back when lightly touched.
  9. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack.
  10. Whisk the powdered sugar, lemon juice, and zest into a smooth paste for the glaze.
  11. While the cakes are still slightly warm, dip the top of each cake directly into the glaze, twisting slightly to create a clean edge.
  12. Let them set for 15 minutes before serving.