Lemon Burst Mini Cakes Zoom

Lemon Burst Mini Cakes

Lemon Burst Mini Cakes are big on flavor and presentation but amazingly quick and easy to prepare. Jumbo muffin pan bakes these single-serving cakes. Drizzled icing, fresh berries and a lemon curl add the elegant finishing touches.
Makes: Cake serves 6.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray jumbo muffin pan with vegetable pan spray.

Step 2

In large bowl, combine cake mix, water, vegetable oil and egg whites; beat with electric mixer 2 minutes. Add lemon zest and juice; mix until well blended. Distribute cake mixture evenly into baking cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 8 minutes. Remove cakes from pan.

Step 3

Place cooling grid over cookie sheet. Level top of each cupcake and turn over onto grid. Heat icing following package directions. Ice top of cupcake, allowing icing to drip down sides. Let stand until set. Garnish with fresh raspberries and lemon zest.

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white cake mix

1 pkg (18.25 ounces) white cake mix (no pudding in the mix)


1-1/4 cups water

vegetable oil

2 tablespoons vegetable oil

egg whites

3 egg whites

lemon zest

1 tablespoon lemon zest (grated)

lemon juice

1 tablespoon lemon juice (fresh)

vegetable pan spray

vegetable pan spray




raspberries (for garnish)

lemon zest strips

lemon zest strips (for garnish)



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