Mini Lemon Drop Cakes Recipe

Introduction

Bright, zesty, and irresistibly moist, Mini Lemon Drop Cakes are bite-sized treats bursting with fresh lemon flavor. Perfect for spring brunches, afternoon tea, or any celebration, these tender cakes topped with a sweet lemon glaze bring a burst of sunshine to your day.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup unsalted butter
• 1/2 cup water
• 1/4 cup sour cream (room temperature)
• 1 large egg (room temperature)
• Zest from 1 lemon
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 4 tbsp lemon juice (for glaze)
• 2 tbsp butter (softened, for glaze)
• 1 tbsp lemon zest (for glaze)

Instructions

1. Step 1: Preheat the oven to 325°F (165°C) and grease a mini muffin tin with non-stick spray.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside.
3. Step 3: In a saucepan, melt the butter, then add the water and bring to a gentle boil while stirring. Remove from heat.
4. Step 4: Pour the hot butter mixture into the dry ingredients. Using an electric mixer on low speed, mix until just combined.
5. Step 5: Add sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed until the batter is smooth.
6. Step 6: Spoon about 1 tablespoon of batter into each mini muffin cup.
7. Step 7: Bake for 12–16 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the glaze, whisk together powdered sugar, lemon juice, softened butter, and lemon zest until smooth and pourable.
10. Step 10: Dip each cooled mini cake into the glaze or drizzle the glaze over the tops. Allow the glaze to set before serving.

Tips & Variations

• Use fresh lemon juice and zest for the brightest, most natural flavor.
• Substitute sour cream with plain full-fat Greek yogurt for similar creaminess and tang.
• Add 1 teaspoon of poppy seeds to the batter for texture and visual interest.
• Try a pinch of cayenne or ginger in the batter for a subtle spicy twist.
• Use gluten-free flour blend with xanthan gum to make a gluten-free version.
• Top with fresh berries or a dollop of whipped cream for a fresh and creamy contrast.
• Sift powdered sugar before making the glaze for a silky-smooth finish.

Storage

Store Mini Lemon Drop Cakes in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 5 days. Unglazed cakes can be frozen for up to 2 months; thaw completely and glaze just before serving to maintain glaze texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I store Mini Lemon Drop Cakes?

Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. You can freeze unglazed cakes for up to 2 months. When ready to serve, thaw and glaze for the best results.

Can I make Mini Lemon Drop Cakes ahead of time?

Yes, they can be baked a day or two in advance and glazed just before serving. This keeps the glaze fresh and visually appealing. For freezing, wait to glaze until after thawing.

Mini Lemon Drop Cakes Recipe

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Bright, zesty, and irresistibly moist, Mini Lemon Drop Cakes are bite-sized treats bursting with fresh lemon flavor and topped with a sweet, glossy lemon glaze. Perfect for spring gatherings, afternoon tea, or any cheerful dessert occasion, these tender mini cakes blend a rich buttery base with tangy lemon zest and juice for a balanced sweet-tart taste. Their compact size makes them ideal for sharing or indulging, offering a sunny burst of flavor in every bite.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 12-16 minutes
• Total Time: 27-31 minutes
• Yield: 24 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Mini Cakes:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup unsalted butter
• 1/2 cup water
• 1/4 cup sour cream (room temperature)
• 1 large egg (room temperature)
• Zest from 1 lemon
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

For the Lemon Glaze:

• 1 1/2 cups powdered sugar
• 4 tbsp lemon juice
• 2 tbsp butter (softened)
• 1 tbsp lemon zest

Instructions

1. Preheat and Prep: Preheat your oven to 325°F (165°C). Lightly grease a mini muffin tin with non-stick spray to ensure the cakes release easily after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Set this mixture aside for later combination with wet ingredients.
3. Heat Butter and Water: In a saucepan, melt the unsalted butter over medium heat. Once melted, add the water and bring the mixture to a gentle boil while stirring constantly. Remove the pan from heat immediately after boiling.
4. Combine Wet and Dry Mixtures: Pour the hot butter and water mixture into the bowl with the dry ingredients. Using an electric mixer on low speed, blend until just combined to avoid overmixing.
5. Add Creamy Ingredients: To the batter, add the sour cream, egg, lemon zest, lemon juice, and vanilla extract. Continue mixing on low speed until the batter is smooth and homogeneous.
6. Fill Mini Muffin Cups: Spoon approximately 1 tablespoon of batter into each prepared mini muffin tin cup, filling evenly for consistent sizing.
7. Bake: Place the tin in the preheated oven and bake for 12 to 16 minutes. The cakes are done when the tops turn golden and a toothpick inserted into the center comes out clean.
8. Cool Cakes: Allow the mini cakes to rest in the tin for 10 minutes to set, then transfer them to a wire rack to cool completely before glazing.
9. Make Lemon Glaze: In a bowl, whisk together powdered sugar, lemon juice, softened butter, and lemon zest until the glaze is smooth and pourable.
10. Glaze and Set: Dip each fully cooled mini cake into the glaze or drizzle the glaze over the tops. Allow the glaze to set completely before serving to ensure a glossy finish.

Notes

• Use fresh lemon juice and zest for the brightest, most natural citrus flavor.
• Ensure cakes are completely cooled before glazing to prevent the glaze from melting and sliding off.
• Store cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Unglazed cakes can be frozen for up to 2 months; glaze after thawing for best results.

Keywords: Mini Lemon Drop Cakes, lemon mini cakes, lemon glaze cakes, bite-sized desserts, spring desserts, easy lemon cake recipe, party desserts, citrus treats