Mini Lemon Drop Cakes Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 325°F (160°C) to ensure a consistent baking temperature for the mini cakes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://todayfoodrecipe.com/mini-lemon-drop-cakes-recipe/
