Prep: 20 mins – Total Time: 1 hr 10 mins
Skill Level: Beginner – Yield: 12 Servings
These Gluten-Free Mini Lemon Fluted Tube Cakes are light, moist, and full of bright lemon flavor, made with almond flour and Greek yogurt for a tender crumb and soft texture. Baked in a Wilton Mini Fluted Tube Pan, each mini cake comes out with a beautifully defined shape and is finished with a simple lemon glaze for just the right touch of sweetness. This beginner-friendly recipe uses easy steps and simple tools, making gluten-free baking approachable for everyday treats, brunches, or sharing with friends and family.
Ingredients
For the Mini Cakes:
- Nonstick cooking spray
- 3 cups almond flour, spooned and leveled
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup white sugar
- 2 large eggs
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup unsalted butter, melted
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
For the Glaze:
- 1 1/2 cups sifted confectioners’ sugar, or more as needed
- 2 tablespoons freshly squeezed lemon juice, or more as needed
- 1 tablespoon half-and-half
- Optional: Lemon zest, for garnish
Tools: Wilton Gold 12-Cavity Mini Fluted Tube Pan and Wire cooling grid
Instructions
– Bake in the preheated oven for 16-20 minutes, or until the edges are golden and a toothpick inserted into the center of one of the mini cakes comes out clean.
– Preheat the oven to 325 degrees F. Generously grease the cavities of a 12-cavity Mini Fluted Pan with nonstick cooking spray.
– Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
– Mix sugar, eggs, Greek yogurt, butter, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
– Distribute the batter evenly between the prepared cavities in the fluted pan. The cups should be almost full. Tip: You can pipe the batter into the cups for less messy distribution.
Bake in the preheated oven for 16-20 minutes, or until the edges are golden and a toothpick inserted into the center of one of the mini cakes comes out clean.
– Cool mini cakes in the pan on a wire cooling grid for 5 minutes. Remove the mini cakes from the pan, flip over, and allow to cool completely on the wire cooling grid.
– While the mini cakes are cooling, whisk confectioners’ sugar, 2 tablespoons of the lemon juice, and half-and-half together in a small bowl to make a thick glaze. If the glaze is too thick, gradually whisk in a little more lemon juice until your desired consistency.
If the glaze is too thin, whisk in more confectioners’ sugar as needed until your desired consistency. Drizzle the cooled cakes with the glaze, and if desired, garnish with additional lemon zest.
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