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Mini Lemon Drop Cakes Recipe

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★★★★★

4.7 from 105 reviews

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.

Ingredients

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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

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