Best Gluten-Free Mini Lemon Cakes with Lemon Glaze

8 Reviews
Published May 30, 2021 ∙ Kristina Stosek

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These gluten-free mini lemon cakes are light, moist, and packed with bright lemon flavor. Their small size makes them perfect for entertaining, afternoon tea, or when you want a simple dessert without committing to a full cake.

a gluten free mini lemon cake topped with a light lemon glaze on a dessert plate

The crumb is soft and delicate, with a fresh citrus aroma and just the right balance of sweetness and tang. A drizzle of lemon glaze adds an extra burst of flavor and a beautiful finish.

Because they are individually portioned, they bake quickly and stay moist, a lovely option for spring gatherings, brunch, Easter, or Mother’s Day.

Why You’ll Love These Mini Lemon Cakes

  • Soft and fluffy texture

  • Bright, fresh lemon flavor

  • Naturally portion-controlled

  • Quick baking time

  • Elegant but easy

You May Also Love These Gluten-Free Lemon Treats such as this creamy Gluten-Free Coconut Lemon Custard Pie or my favorite tart recipe, the Gluten-Free French Lemon Tart.

Zesting a lemon using a microplane for fresh citrus flavor

Ingredient Notes

Fresh lemon juice and zest are key. The zest provides natural lemon oils, giving the cakes their vibrant flavor.

Gluten-free flour blend should be a good quality all-purpose mix for best structure.

Butter or dairy-free butter both work well. The fat keeps the crumb tender and moist.

How to choose the best lemons?

Look for bright yellow lemons that feel heavy for their size, this means they’re juicy. The skin should be smooth, firm, and thin, not dull or wrinkled. Fresh lemons give the best zest and vibrant citrus flavor for baking.

muffin pan filled with lemon cake batter using a cookie scoop

Tips for Perfect Mini Cakes

  • Use room-temperature eggs for better volume and a lighter texture.

  • Wash lemons well before zesting to remove any wax and bring out the freshest citrus flavor.

  • Do not overmix the batter — this keeps the cakes soft.

  • Fill the molds about ¾ full so the cakes rise evenly without overflowing.

  • Let them cool slightly before removing from the pan to prevent breaking.

For more lemon inspiration, try our keto cream cheese lemon bars and the gluten-free ricotta lemon loaf.

freshly baked mini lemon cakes drizzled with lemon glaze

Lemon Glaze

A simple lemon glaze enhances both flavor and presentation. It should be pourable but not too thin — it will set into a delicate, glossy finish.

Serving Ideas

These mini lemon cakes are lovely on their own, but you can also:

  • Dust with powdered sugar for a simple look

  • Top with fresh berries

  • Serve with coconut whipped cream for a dairy-free option

Storage

Store the cakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Bring to room temperature before serving for the best texture.

If you’re planning a spring gathering or Easter brunch, check out our 20 Delicious Gluten-Free Spring & Easter Desserts for more fresh and festive inspiration.

Enjoyed These Mini Lemon Cakes?

Have you tried this recipe? Leave a comment or rating below. I’d love to see how your cakes turned out and any twists you added!

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Many thanks!

Kristina x

 

Best Gluten-Free Mini Lemon Cakes with Lemon Glaze

8 reviews
Published May 30, 2021 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
20 min
Serves:
12

Ingredients

1 cup gluten-free all-purpose flour with xanthan gum
2/3 cup fine coconut sugar or granulated sugar
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1/2 cup unsalted butter
1/2 cup fresh lemon juice
1/4 tsp. Pure vanilla extract
1/4 cup sour cream, at room temperature
1 large egg, at room temperature
Zest of one large lemon (1 Tbsp.)
LEMON GLAZE
1 cup GF confectioner's sugar (powdered sugar)
2 Tbsp. Fresh lemon juice
1 Tbsp. Milk
1 tsp. Lemon zest
1/8 tsp. GF turmeric, this adds beautiful colour to the glaze (optional)
1 Tbsp. Unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease mini cake pans or line with parchment liners.
  2. In a bowl, whisk together gluten-free flour, baking powder, and salt.
  3. In a separate bowl, beat butter (or dairy-free substitute) with sugar until creamy. Add eggs, lemon zest, and lemon juice; mix until combined.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix.
  5. Divide batter evenly among mini cake cups, filling each about ¾ full.
  6. Bake 15–18 minutes, or until a toothpick inserted comes out clean.
  7. Let cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. LEMON GLAZE
  9. Mix sugar, lemon juice, milk, turmeric and lemon zest until smooth. Add butter and place the bowl in a microwave for about 30 seconds until the butter has melted. Mix to combine.
  10. Dip each cake top and bottom into the glaze and place with bottom side up back on the rack until the glaze has set. About 30 minutes. Enjoy

Nutrition Info

  • Approx. per mini cake: 210 kcal; 10 g fat; 28 g carbs; 16–18 g sugars; 2 g protein; 1 g fiber; 70–100 mg sodium. | Note: Nutritional values are estimated and can vary based on the specific ingredients and brands used. This information is automatically calculated and should be used as a general guideline only, not as medical or dietary advice.

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Comments

  1. Anne

    my family loves these mini lemon cakes, thank you!!!

  2. Kristina

    wonderful to hear Anne, thank you.

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