Mini Lemon Drop Cakes Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and a pinch of salt. Set aside.
- 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.
- Add Wet Ingredients: Beat in the large egg, sour cream, lemon juice, lemon zest, vanilla extract, and water until fully combined and smooth.
- 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.
- 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.
- Cool: Allow the mini cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Glaze: In a bowl, combine powdered sugar, softened butter, lemon juice, and lemon zest. Whisk until smooth and creamy.
- 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
Find it online: https://www.cheftara.com/mini-lemon-drop-cakes-recipe/
