Lemon Grove Lane

Mini Glazed Lemon Cake

mini lemon cake

If you’re wanting a light dessert for the weekend, try this mini cake!

mini lemon cake

Our Lemon Cake has buttercream in the middle and then it’s drizzled with glaze.  The combination of buttercream, glaze, and dense cake equals lemony goodness!

I made this cake in a 6 inch round cake pan. This might sound like an odd size but you’ll be surprised how often you will use it. This one can also be used.

Make sure to parchment paper! It’s so much easier than trying to grease and flour your pan. Here’s what I use.

Yield: serves 4-6

Mini Lemon Cake

mini lemon cake

Deliciously moist, slightly dense lemon cake with buttercream filling and a sweet glaze.


  • 1/2 cup butter or one stick, softened
  • 1/4 cup honey
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup buttermilk
  • 2 lemons zested and juiced
  • 2 tsp vanilla extract
  • For buttercream center: 4 tablespoons butter, 1 tablespoon cream/milk, 1 1/2 cups confectioners sugar, 1 tsp vanilla extract. Use a stand up or hand held mixer. Beat for about 4 or 5 minutes - until creamy.
  • For glaze: 1 1/2 cups confectioners sugar plus 2 tablespoons milk. Whisk until lumps have dissolved. Pour over slightly warm cake. a


Preheat oven to 350 degrees F.

Lightly butter your cake pan and line with parchment paper. Alternatively you may grease and flour.

In a stand up or using a hand held mixer, blend butter, granulated sugar and honey for about 2 minutes or until creamy.

Add eggs, mix again.

In a separate bowl, mix dry ingredients: flour, baking soda, baking powder, and salt.

In another bowl, add buttermilk, lemon, zest, and vanilla. Whisk.

Add 1/2 of the dry ingredients to the butter, honey and sugar, mix.

Add 1/2 the wet ingredients, mix.

Repeat both steps again. Mix only until combined. Don't overmix.

Pour batter into cake pan.

Bake for about 30 minutes or until toothpick inserted in the center of cake comes out clean.

In a stand up or hand held mixer, make buttercream frosting.

Remove cake from oven and allow to cool for a few minutes.

Use a serrated knife to slice cake in half.

Spread buttercream between layers.

Drizzle glaze over top. Add lemon zest if you'd like.

- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.

2 Responses

  1. My lemon cake was a flop! It was done in the middle so I put it back in and it still never cooked completely in the middle. Also… I wasn’t sure what to do with the honey. I want to try it again but would like to know if anyone else had this happen

    1. oh no! I’m sorry .. I haven’t heard of this happening up until now. The honey should be added with the table sugar. That was originally not stated and I have updated that step.

Leave a Reply

Your email address will not be published. Required fields are marked *

Shop on Amazon

you'll also love

Skip to Recipe

Looking for something?