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Mini Lemon Drop Cakes Recipe

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4.3 from 28 reviews

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.

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

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the mini cakes evenly.
  2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, and baking soda until well blended.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare the muffin tin: Lightly grease a mini muffin tin with cooking spray or butter to prevent sticking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://deliciousyum.com/mini-lemon-drop-cakes-recipe/