These Mini Lemon Coffee Cakes are soft, moist, and bursting with fresh lemon flavor. Topped with a buttery lemon crumb and finished with a sweet-tangy icing, they are perfect for breakfast, brunch, or an afternoon treat with coffee or tea. Their individual size makes them ideal for serving guests or enjoying portion-controlled desserts.
Ingredients
Crumb Topping
- ½ cup (60 g) all-purpose flour
- ¼ cup (50 g) sugar
- 1 teaspoon lemon zest
- 3 tablespoons (45 g) melted butter
Cakes
- 1½ cups (190 g) all-purpose flour
- 1 cup (200 g) sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120 g) plain Greek yogurt
- ½ cup (120 ml) neutral oil
- 2 large eggs
- ¼ cup (60 ml) lemon juice
- 2 tablespoons lemon zest
Icing
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) lemon juice
Instructions
1. Prep
Preheat the oven to 350°F (175°C).
Grease four 4-inch (10 cm) round cake pans and line the bottoms with parchment paper.
2. Make the Crumb Topping
In a small bowl, combine the flour, sugar, lemon zest, and melted butter.
Mix until crumbly, then refrigerate until ready to use.
3. Make the Cake Batter
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, mix the Greek yogurt, oil, eggs, lemon juice, and lemon zest.
Add the wet ingredients to the dry ingredients and gently stir until just combined.
Divide the batter evenly among the prepared pans.
4. Add Topping and Bake
Sprinkle the chilled crumb topping evenly over each mini cake.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely in the pans.
5. Make the Icing
In a small bowl, stir the powdered sugar and lemon juice until smooth.
Drizzle the icing over the cooled mini cakes before serving.
Time, Servings, and Nutrition
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 mini cakes
Approximate Nutrition per Cake:
Calories 420 | Carbohydrates 52 g | Protein 6 g | Fat 21 g
Why This Recipe Is Good
These mini lemon coffee cakes are made with Greek yogurt for extra moisture and a tender crumb, while fresh lemon juice and zest provide natural flavor without artificial additives. They are a satisfying homemade dessert that feels light, fresh, and indulgent at the same time.
Mini Lemon Coffee Cakes
Soft, moist mini lemon coffee cakes topped with a buttery crumb and sweet-tangy icing, perfect for breakfast or an afternoon treat.
Crumb Topping
- ½ cup ½ cup (60 g) all-purpose flour
- ¼ cup ¼ cup (50 g) sugar
- 1 teaspoon 1 teaspoon lemon zest
- 3 tablespoons 3 tablespoons (45 g) melted butter
Cakes
- 1½ cups 1½ cups (190 g) all-purpose flour
- 1 cup 1 cup (200 g) sugar
- 1½ teaspoons 1½ teaspoons baking powder
- ¼ teaspoon ¼ teaspoon salt
- ½ cup ½ cup (120 g) plain Greek yogurt (Provides extra moisture)
- ½ cup ½ cup (120 ml) neutral oil
- 2 large 2 large eggs
- ¼ cup ¼ cup (60 ml) lemon juice
- 2 tablespoons 2 tablespoons lemon zest
Icing
- 1 cup 1 cup (120 g) powdered sugar
- 2 tablespoons 2 tablespoons (30 ml) lemon juice
Preparation
- Preheat the oven to 350°F (175°C). Grease four 4-inch (10 cm) round cake pans and line the bottoms with parchment paper.
Make the Crumb Topping
- In a small bowl, combine the flour, sugar, lemon zest, and melted butter. Mix until crumbly, then refrigerate until ready to use.
Make the Cake Batter
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the Greek yogurt, oil, eggs, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Divide the batter evenly among the prepared pans.
Add Topping and Bake
- Sprinkle the chilled crumb topping evenly over each mini cake.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.
Make the Icing
- In a small bowl, stir the powdered sugar and lemon juice until smooth. Drizzle the icing over the cooled mini cakes before serving.
These mini lemon coffee cakes are made with Greek yogurt for extra moisture and a tender crumb, while fresh lemon juice and zest provide natural flavor without artificial additives.
