Mini Lemon Drop Cakes Recipe

Introduction

These Mini Lemon Drop Cakes are bright, tangy, and bursting with fresh lemon flavor. Perfectly moist and sweet, they make a delightful treat for any occasion or a quick pick-me-up with your afternoon tea.

Ingredients

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ tsp baking soda
• Pinch of salt
• ½ cup unsalted butter
• ½ cup water
• ¼ cup sour cream (at room temperature)
• 1 large egg (at room temperature)
• Zest from 1 lemon
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• 1 ½ cups powdered sugar
• 4 tbsp lemon juice
• 2 tbsp butter (softened to room temperature)
• 1 tbsp lemon zest

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with mini cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
3. Step 3: In a small saucepan, melt the unsalted butter with the water over low heat. Once melted, remove from heat and let it cool slightly.
4. Step 4: In a separate bowl, whisk together the sour cream, egg, lemon zest, lemon juice, and vanilla extract until smooth.
5. Step 5: Gradually add the wet ingredients to the dry ingredients, stirring gently. Then pour in the melted butter and water mixture, folding it lightly until just combined. Be careful not to overmix.
6. Step 6: Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full.
7. Step 7: Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: While the cakes cool, prepare the lemon glaze. In a small bowl, whisk together powdered sugar, lemon juice, softened butter, and lemon zest until smooth and glossy.
9. Step 9: Once the cakes are completely cool, spoon or brush the lemon glaze over the tops. Allow the glaze to set before serving.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract to the batter along with the vanilla.
• You can substitute sour cream with Greek yogurt for a slightly tangier taste.
• If you prefer a less sweet glaze, reduce the powdered sugar amount by a quarter cup.
• For a festive touch, garnish the glazed cakes with thin lemon slices or edible flowers.

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. Reheat briefly in the microwave if you prefer them warm, but avoid overheating to keep the glaze intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day in advance and store them covered at room temperature. Add the glaze just before serving to keep it fresh.

Can I use fresh lemon juice instead of bottled?

Absolutely! Fresh lemon juice will give the best bright citrus flavor in both the batter and glaze.

Mini Lemon Drop Cakes Recipe

Print Recipe

★★★★★

4.5 from 113 reviews

These Mini Lemon Drop Cakes are tender, moist, and bursting with fresh lemon flavor. Perfect as a light dessert or a sweet snack, these miniature cakes are topped with a tangy lemon glaze that perfectly complements the delicate crumb. Made with simple pantry ingredients, they deliver a bright citrus punch with every bite.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 24 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ tsp baking soda
• Pinch of salt
• ½ cup unsalted butter
• ½ cup water
• ¼ cup sour cream (at room temperature)
• 1 large egg (at room temperature)
• Zest from 1 lemon
• 1 tbsp lemon juice
• ½ tsp vanilla extract

Glaze Ingredients

• 1 ½ cups powdered sugar
• 4 tbsp lemon juice
• 2 tbsp butter (softened to room temperature)
• 1 tbsp lemon zest

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a mini muffin pan or line with mini cupcake liners to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and a pinch of salt. Set aside.
3. Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
4. Add Wet Ingredients: Beat in the large egg, sour cream, lemon juice, lemon zest, vanilla extract, and water until fully combined and smooth.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until just combined. Do not overmix to keep the cakes tender.
6. Fill Pans and Bake: Spoon the batter evenly into the prepared mini muffin pan, filling each cup about 3/4 full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the mini cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Glaze: In a bowl, combine powdered sugar, softened butter, lemon juice, and lemon zest. Whisk until smooth and creamy.
9. Glaze the Cakes: Once the mini cakes are fully cooled, drizzle or spread the lemon glaze over the tops of each cake. Allow the glaze to set for about 10-15 minutes before serving.

Notes

• Using room temperature ingredients helps create a smoother batter and better rise.
• You can substitute unsalted butter with salted butter, but reduce added salt accordingly.
• Adjust the lemon zest and juice in the glaze based on your desired tartness.
• Store cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
• Ensure the cakes are completely cool before glazing to prevent the glaze from melting off.

Keywords: Mini lemon cakes, lemon drop cakes, lemon glaze, mini muffins, citrus dessert, easy lemon cake