Description
These Minimalist Lemon Glazed Cube Cakes are a modern twist on a classic citrus treat. Featuring a bright, tangy lemon flavor and a sleek geometric shape, these cakes are finished with a thick, beautiful sugar drip. They are perfect for anyone looking to elevate their dessert game with a clean, sophisticated aesthetic.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 0.5 cups whole milk
- 2 large eggs
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- For the Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon heavy cream (optional)
- Pinch of salt
Instructions
- Prep and Cream: Preheat oven to 350°F. Grease and line an 8-inch square pan with parchment paper. Cream softened butter and sugar until pale and fluffy.
- Mix Wet Ingredients: Add eggs one at a time, followed by vanilla, lemon juice, and zest.
- Combine Dry and Liquid: Whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk. Do not overmix.
- Bake: Pour batter into the pan and smooth the top. Bake for 25-30 minutes until a toothpick comes out clean.
- Cool and Cut: Let cool completely. Trim the edges and cut into equal 2-inch cubes.
- Glaze and Style: Whisk glaze ingredients until thick. Spoon over the center of each cube, allowing it to drip naturally. Garnish with a lemon slice and a sprig of rosemary.
Notes
For the cleanest edges, chill the cake in the freezer for 20 minutes before cutting with a serrated knife. Ensure the cake is completely cold before glazing to prevent the icing from melting into the crumb.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cube
- Calories: 210
- Sugar: 22g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg