Mini Lemon Drop Cakes Recipe

Introduction

These Mini Lemon Drop Cakes are bright, tangy, and perfectly bite-sized for any occasion. With a tender crumb and a sweet lemon glaze, they make a refreshing treat that’s easy to enjoy and share.

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• ½ tsp salt
• ½ tsp baking soda
• ½ cup butter
• ½ cup water
• ¼ cup sour cream
• 1 egg
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• For the glaze:
• 1 ½ cup powdered sugar
• 2 tbsp lemon juice
• 2 tbsp milk
• 1 tsp lemon zest
• 1 tbsp butter, melted

Instructions

1. Step 1: Preheat your oven to 325°F (160°C).
2. Step 2: In a bowl, combine the flour, sugar, salt, and baking soda.
3. Step 3: In a small saucepan, melt the butter, add water, stir, and bring to a boil.
4. Step 4: Pour the hot buttery mixture into the dry ingredients and mix until just combined. Then add sour cream, egg, lemon zest, and lemon juice. Beat until smooth.
5. Step 5: Grease a mini muffin tin with cooking spray. Fill each cup with batter and bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack.
6. Step 6: While the cakes cool, mix powdered sugar, lemon juice, lemon zest, milk, and melted butter to make the glaze. Heat for 10-15 seconds in the microwave if needed to thin it out.
7. Step 7: Dip the bottom of each mini cake into the glaze and return to the rack. Allow the glaze to harden before serving.

Tips & Variations

• Use fresh lemons for the best flavor and a bright aroma in both the cakes and glaze.
• For extra zest, sprinkle additional lemon zest over the top of the glaze before it sets.
• Swap sour cream for Greek yogurt if you want a slightly tangier taste and a moist texture.
• Make these into full-sized muffins by increasing baking time to about 20-25 minutes.

Storage

Store the Mini Lemon Drop Cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. If refrigerated, allow cakes to come to room temperature before serving. The glaze may harden when chilled, but softens quickly at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check the blend’s instructions for any adjustments to liquid or baking times.

How can I make the lemon flavor more intense?

Increase the amount of lemon zest slightly or add a little lemon extract to the batter. Also, using fresh lemon juice in the glaze helps boost the overall lemony brightness.

Mini Lemon Drop Cakes Recipe

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★★★★★

4.5 from 131 reviews

These Mini Lemon Drop Cakes are delightful bite-sized treats bursting with fresh lemon flavor and a sweet, tangy glaze. Perfect for parties or a light dessert, they are moist, flavorful, and topped with a zesty lemon glaze that hardens to a glossy finish.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Mini Cakes:

• 1 cup all-purpose flour
• 1 cup sugar
• ½ tsp salt
• ½ tsp baking soda
• ½ cup butter
• ½ cup water
• ¼ cup sour cream
• 1 egg
• 1 tbsp lemon zest
• 1 tbsp lemon juice

For the Glaze:

• 1 ½ cup powdered sugar
• 2 tbsp lemon juice
• 2 tbsp milk
• 1 tsp lemon zest
• 1 tbsp butter, melted

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (160°C) to ensure a consistent baking temperature for the mini cakes.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, salt, and baking soda thoroughly to distribute the leavening agents and seasonings evenly.
3. Make the Buttery Mixture: In a small saucepan, melt the butter over medium heat. Once melted, add the water and stir the mixture. Bring it to a boil briefly, then remove from heat.
4. Combine Ingredients: Pour the hot buttery mixture into the bowl with the dry ingredients. Stir until just combined to avoid overmixing. Next, add the sour cream, egg, lemon zest, and lemon juice. Beat the batter until smooth and well incorporated.
5. Bake the Mini Cakes: Grease a mini muffin tin with cooking spray to prevent sticking. Fill each cup with the batter. Bake for 10-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Glaze: While the cakes cool, combine powdered sugar, lemon juice, lemon zest, milk, and melted butter in a bowl. If the glaze is too thick, heat it in the microwave for 10-15 seconds to soften it for easier dipping.
7. Glaze the Cakes: Dip the bottom of each cooled mini cake into the glaze, then place them back on the cooling rack. Allow the glaze to harden before serving to achieve a glossy, slightly crisp finish.

Notes

• Ensure cakes are fully cooled before glazing to prevent melting the glaze.
• You can substitute sour cream with Greek yogurt for a tangier flavor.
• If you do not have a microwave, warm the glaze gently on the stovetop over low heat.
• For extra lemon flavor, garnish glazed cakes with additional lemon zest.
• Serve these mini cakes fresh for best texture but store in an airtight container for up to 2 days.

Keywords: mini lemon drop cakes, lemon dessert, mini cakes, lemon glaze, bite-sized cakes, lemon treats