Dessert

Lemon Drop Cakes Recipe

Byluca Carter November 30, 2025November 30, 2025

Introduction

These Lemon Drop Cakes are delightful mini treats bursting with fresh lemon flavor and a sweet glaze. Perfectly tender and lightly golden, they make a refreshing dessert or snack that’s easy to share with a crowd.

A white plate holds a stack of small lemon cakes, each covered with a shiny, light yellow glaze that drips slightly down the sides. One cake on top is cut in half, showing a soft, moist, pale yellow inside with a crumbly texture. Bright yellow lemon wedges are placed on the side of the plate as decoration. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda

½ teaspoon salt
1 cup granulated sugar

½ cup unsalted butter, softened to room temperature
2 large eggs, room temperature

1 large egg yolk, room temperature
½ teaspoon vanilla extract
1 ½ teaspoons fresh lemon zest

½ cup whole milk
3 tablespoons fresh lemon juice
2 tablespoons sour cream

1 ½ cups powdered sugar, sifted
3 tablespoons fresh lemon juice (for glaze)
2 tablespoons unsalted butter, melted

2 tablespoons whole milk (for glaze)

Instructions

Step 1: Preheat the oven to 350°F. Spray two 24-count mini muffin tins with baker’s spray to ensure easy removal of the cakes.
Step 2: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.

Step 3: Using a mixer on medium speed, cream the softened unsalted butter and granulated sugar for 1-2 minutes until light and fluffy.
Step 4: Reduce mixer speed to low and add eggs and egg yolk one at a time, mixing well after each. Blend in vanilla extract and fresh lemon zest. Scrape the sides and bottom of the bowl to combine fully.
Step 5: In a small bowl, whisk together whole milk, fresh lemon juice, and sour cream.

Step 6: Add half the flour mixture to the butter mixture on low speed, mixing just until incorporated. Then add the milk mixture and mix until combined. Finally, add the remaining flour mixture and mix until fully incorporated. Scrape sides and bottom of the bowl to ensure even mixing. The batter should be thick.
Step 7: Using a small cookie scoop, fill each mini muffin cup about ½ to ⅔ full (approximately ¾ tablespoon of batter). Avoid overfilling. There may be a small amount of batter left over.
Step 8: Bake the cakes for 9-10 minutes or until lightly golden at the edges and a toothpick inserted in the center comes out clean.

Step 9: Let the cakes cool in the pans for 5 minutes, then carefully flip them out onto a wire rack with the bottoms facing up. Allow to cool completely.
Step 10: To prepare the glaze, whisk together sifted powdered sugar, fresh lemon juice, melted butter, and whole milk in a medium bowl until smooth and pourable. Adjust consistency with additional milk, one teaspoon at a time, if needed.
Step 11: Dip each cooled cake into the lemon glaze, coating the entire bottom and sides. Let excess glaze drip back into the bowl and place the glazed cakes back on the wire rack, bottom side up, to set fully.

Step 12: Once the glaze has set, plate and serve the lemon drop cakes for a zesty, sweet treat.

Tips & Variations

Use freshly zested and juiced lemons for the brightest flavor in both the batter and glaze.
For an extra citrus kick, add a teaspoon of lemon extract to the batter.

Substitute sour cream with Greek yogurt if preferred for a slight tang and moisture.
Try dipping the cakes in a lemon and lavender glaze for a floral twist.

Storage

Store the lemon drop cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 1 month. When ready to enjoy, bring refrigerated cakes to room temperature and let frozen cakes thaw fully. The glaze is best enjoyed fresh but will soften slightly after storage.

How to Serve

A pyramid stack of nine small lemon cakes with a light yellow color and a moist, soft texture sits on a round wooden board in the center. Around the board are halved fresh lemons showing their juicy, bright yellow inside. In the background to the left is a pile of round sandwich cookies with yellow filling, placed on a white plate, and to the right is a white basket filled with whole bright yellow lemons, all set against a white marbled texture surface and a white tiled wall. The lighting is bright and natural. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes in a regular muffin tin instead of mini ones?

Yes, you can use a standard muffin tin, but baking time will increase to about 15-18 minutes. Check doneness with a toothpick and adjust accordingly.

Can I substitute the butter with oil in this recipe?

Butter provides flavor and structure in these cakes, so substituting with oil may change the texture and taste. If necessary, use a mild-flavored oil and reduce the quantity slightly, but results may vary.