If you’re on the hunt for a delightful, zesty treat to brighten up your day or impress at your next gathering, this Mini Lemon Drop Cakes Recipe is a sparkling little gem you simply must try. These tiny cakes pack a vibrant lemon punch with a tender crumb and a glossy, tangy glaze that will have you swooning at first bite. Perfectly portioned for easy sharing, these mini cakes are bursting with fresh lemon zest and juice, making every bite feel like a sunny spring afternoon. Whether you’re a lemon lover or simply in the mood for a light, sweet dessert, these Mini Lemon Drop Cakes will quickly become one of your treasured favorites.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating that perfect balance of moistness, sweetness, and lemony brightness. With simple pantry staples combined with fresh lemon zest and juice, you’re only moments away from baking up a batch of irresistible mini cakes.
- All-purpose flour: Provides the soft structure needed for the cake’s tender crumb.
- Sugar: Sweetens the cake just enough to complement the tart lemon flavors.
- Salt: Enhances the overall flavor and balances the sweetness.
- Baking soda: Helps the cakes rise into light, fluffy morsels.
- Butter: Adds richness and moisture for a luscious texture.
- Water: Loosens the batter and helps meld flavors during baking.
- Sour cream: Keeps the cakes tender and adds a subtle tang.
- Egg: Binds the ingredients and contributes to the cake’s structure.
- Lemon zest: Infuses the batter with fresh, aromatic lemon oils.
- Lemon juice: Boosts the citrus flavor and adds brightness.
- Powdered sugar: Essential for that smooth, sweet glaze.
- Milk: Helps achieve the perfect glaze consistency.
- Butter, melted (for glaze): Creates a silky, shiny finish on each cake.
How to Make Mini Lemon Drop Cakes Recipe
Step 1: Prepare Your Oven and Mix Dry Ingredients
Start by preheating your oven to 325°F so it’s perfectly heated when you’re ready to bake. In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking soda. This dry mixture forms the foundation of your cakes’ texture, ensuring they rise wonderfully and taste just right.
Step 2: Create the Buttery Liquid Mixture
In a small saucepan, gently melt the butter and then add water, stirring it together. Bring this buttery combo to a boil — this step is crucial as it activates the baking soda and starts building a tender crumb. Once it’s bubbling, pour the hot liquid into your dry ingredients.
Step 3: Combine Ingredients for Batter
Using an electric mixer, blend the wet and dry mixtures just until they’re combined, avoiding overmixing which could make the cakes dense. Next, add sour cream, egg, the freshly grated lemon zest, and lemon juice. Beat everything until the batter is smooth, creamy, and bursting with lemon aroma.
Step 4: Bake the Mini Cakes
Lightly grease your mini muffin tin with cooking spray to prevent sticking. Spoon the batter evenly into the tins, filling each about two-thirds full for perfectly shaped cakes. Bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. This quick bake time ensures the cakes stay moist and tender.
Step 5: Cool and Glaze Your Mini Lemon Drop Cakes
Let the cakes cool in the muffin tin for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. While they cool, whisk together powdered sugar, lemon juice, lemon zest, milk, and melted butter to make the luscious glaze. Warm it briefly in the microwave for about 10-15 seconds to get a smooth dip. Then, dip each mini cake bottom-first into the glaze and return them to the rack. Wait until the glaze hardens before serving to enjoy the perfect balance of sweet and tangy sparkle.
How to Serve Mini Lemon Drop Cakes Recipe
Garnishes
If you want to add extra flair to these mini delights, consider sprinkling finely chopped candied lemon peel or a light dusting of edible glitter on top for a dazzling finish. Fresh mint leaves can also add a refreshing contrast that pairs beautifully with the citrus.
Side Dishes
Mini Lemon Drop Cakes are charming on their own, but pairing them with a scoop of creamy vanilla bean ice cream or a dollop of whipped cream can elevate the experience. A cup of hot tea or sparkling lemonade makes a perfect beverage companion to highlight the cakes’ zesty nuances.
Creative Ways to Present
Arrange the mini cakes on a tiered dessert stand for festive occasions, or present them nestled in colorful cupcake liners for an extra pop of color. They also work wonderfully skewered with fresh berries for a delightful party bite that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini lemon drop cakes in an airtight container at room temperature for up to two days to maintain their moist texture. If your kitchen is warm, it’s best to refrigerate them, but bring them back to room temperature before serving for the best flavor.
Freezing
You can freeze these mini cakes after they’ve been baked and glazed. Place them in a single layer on a baking sheet to freeze individually before transferring into a freezer-safe container. They’ll keep well for up to a month, so you can enjoy lemony goodness anytime you like.
Reheating
To enjoy a freshly baked taste, gently warm the cakes in the microwave for about 10 seconds. Avoid overheating as it can melt the glaze and dry out the cake. A quick warm-up brings back that soft, tender texture and enhances the lemon fragrance.
FAQs
Can I use lemon extract instead of fresh lemon zest and juice?
Yes, lemon extract can be used if fresh lemons aren’t available, but be sure to adjust the quantity carefully as it is more concentrated. Using fresh zest and juice gives the best bright and natural lemon flavor for this Mini Lemon Drop Cakes Recipe.
What size are the mini muffins supposed to be?
The mini muffin tins used for this recipe typically hold about 1 to 2 ounces of batter each. This size helps the cakes bake quickly and perfectly, creating that delightful bite-sized treat.
Can I make these cakes dairy-free?
Absolutely! You can swap out butter for a plant-based alternative and use dairy-free sour cream or yogurt. The texture may vary slightly, but the lemony flavor will still shine through beautifully.
How long will the glaze stay fresh on the cakes?
The glaze hardens quickly and stays fresh for about a day at room temperature. If stored longer or refrigerated, it can become a bit sticky but remains tasty and visually appealing.
Are these Mini Lemon Drop Cakes suitable for parties?
Yes! Their small size makes them perfect for parties. They’re easy to serve, elegant to display, and offer a bright, fresh flavor that’s a crowd-pleaser every time.
Final Thoughts
There’s something truly joyful about making and sharing this Mini Lemon Drop Cakes Recipe. From the simple yet essential ingredients to the sunny lemon glaze that finishes each cake with a sparkle, this recipe is a hands-down winner for anyone craving a fresh, tasty, and charming dessert. So go ahead, give it a try, and watch these little lemony wonders disappear fast — your taste buds will thank you!
PrintMini Lemon Drop Cakes Recipe
Delight in these Mini Lemon Drop Cakes, tender bite-sized treats bursting with fresh lemon flavor and topped with a sweet lemon glaze. Perfect for gatherings or a refreshing dessert, these cakes combine a moist, buttery crumb with zesty lemon notes for a bright, cheerful indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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: Set your oven to 325°F (163°C) to prepare for baking the mini cakes evenly.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, and baking soda until well blended.
- Melt butter and prepare wet mix: In a small saucepan, melt the butter over medium heat. Add the water and stir, bringing the mixture to a rolling boil to help dissolve sugar and incorporate fat.
- Mix hot wet ingredients into dry: Pour the hot buttery water mixture into the bowl with the dry ingredients. Using an electric mixer, blend just until combined to avoid overmixing.
- Add sour cream, egg, and lemon: Stir in the sour cream, egg, lemon zest, and lemon juice. Beat the mixture until smooth and homogenous, ensuring the lemon flavor is well distributed.
- Prepare the muffin tin: Lightly grease a mini muffin tin with cooking spray or butter to prevent sticking.
- Fill the tins and bake: Spoon the batter evenly into the mini muffin cups. Bake in the preheated oven for 10 to 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes: Let the mini cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Make the glaze: In a bowl, mix powdered sugar, lemon juice, lemon zest, milk, and melted butter together. Warm the glaze in the microwave for 10 to 15 seconds to achieve a smooth consistency, stirring well.
- Dip and glaze cakes: Dip the bottom side of each cooled mini cake into the glaze. Place the glazed cakes back on the cooling rack to let the glaze harden and set.
- Serve: Once the glaze has hardened, serve the mini lemon drop cakes as a refreshing and zesty dessert or snack.
Notes
- Ensure the butter-water mixture is hot when adding to the dry ingredients to create a tender crumb.
- Do not overmix the batter to keep the cakes light and fluffy.
- Glazing the cakes on the bottom creates a beautiful glossy finish and a burst of lemon flavor.
- Use freshly grated lemon zest for the best aroma and flavor.
- Store leftover cakes in an airtight container at room temperature for up to 2 days to maintain freshness.
