Mini Lemon Drop Cakes Recipe

Introduction

These Mini Lemon Drop Cakes are light, fluffy, and bursting with bright lemon flavor. Perfectly sized for snacking or serving at gatherings, they combine a tender cake with a tangy lemon glaze that hardens to a delightful finish.

Ingredients

• 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
• 1 ½ cup powdered sugar (for the glaze)
• 2 tbsp lemon juice (for the glaze)
• 2 tbsp milk
• 1 tsp lemon zest (for the glaze)
• 1 tbsp butter, melted (for the glaze)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C).
2. Step 2: In a bowl, combine the flour, sugar, salt, and baking soda.
3. Step 3: In a small saucepan, melt the butter over medium heat. Add the water, stir, and bring the mixture to a boil.
4. Step 4: Pour the hot buttery mixture into the dry ingredients and mix with an electric mixer until just combined.
5. Step 5: Add sour cream, egg, lemon zest, and lemon juice to the batter. Beat until smooth.
6. Step 6: Grease a mini muffin tin with cooking spray and fill each cup with batter.
7. Step 7: Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pan for 5 minutes, then transfer to a rack to cool completely.
9. Step 9: To make the glaze, combine powdered sugar, lemon juice, lemon zest, milk, and melted butter. Heat in the microwave for 10-15 seconds until smooth.
10. Step 10: Dip the bottom of each mini cake into the glaze, then place back on the rack. Let the glaze harden before serving.

Tips & Variations

• For a more intense lemon flavor, add an extra teaspoon of lemon zest to the batter.
• If you don’t have a microwave, gently warm the glaze mixture in a small saucepan over low heat until smooth.
• Swap sour cream with Greek yogurt for a slightly tangier cake.
• Use silicone mini muffin molds for easy removal and less greasing.

Storage

Store the mini lemon drop cakes in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days. Allow refrigerated cakes to come to room temperature before serving. The glaze may soften slightly in the fridge but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Ensure the blend contains xanthan gum for best texture.

Can I prepare the glaze ahead of time?

You can mix the glaze ingredients ahead but wait to microwave or gently warm it until just before dipping the cakes to maintain the best consistency.

Mini Lemon Drop Cakes Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

Mini Lemon Drop Cakes are light, fluffy, and bursting with zesty lemon flavor. These bite-sized cakes feature a perfectly moist crumb thanks to a buttery water mixture and sour cream, topped with a tangy lemon glaze that hardens to a delightful finish. Perfect for a refreshing treat or party dessert.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 mini lemon drop cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 it for baking the mini cakes.
2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, salt, and baking soda. Stir these well to ensure the leavening and flavoring agents are evenly distributed.
3. Create the buttery liquid: In a small saucepan, melt the butter and add the water. Stir continuously and bring this mixture to a gentle boil, which will help melt the butter and combine it smoothly with the water.
4. Combine wet and dry: Pour the hot buttery water mixture into the bowl of dry ingredients. Using an electric mixer, blend until just combined to avoid overmixing and keep the batter light.
5. Add the remaining wet ingredients: Mix in the sour cream, egg, lemon zest, and lemon juice. Beat the batter until smooth and fully incorporated, ensuring a bright, lemony flavor throughout.
6. Prepare baking tin: Grease a mini muffin tin thoroughly with cooking spray to prevent sticking. Spoon the batter into the muffin wells, filling them appropriately for mini cakes.
7. Bake: Place the tin in the preheated oven and bake for 10 to 15 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the cakes are ready.
8. Cool cakes: Let the cakes cool in the muffin tin for 5 minutes to firm up, then transfer them onto a cooling rack to reach room temperature.
9. Make the glaze: While the cakes are cooling, mix powdered sugar, lemon juice, milk, lemon zest, and melted butter in a bowl. Heat this mixture for about 10–15 seconds in the microwave until slightly warmed and combined.
10. Glaze the cakes: Dip each cooled mini cake into the glaze, focusing on the bottom side to coat it well. Return the glazed cakes to the wire rack and allow the glaze to harden completely before serving.

Notes

• Use fresh lemon zest and juice for the best flavor and vibrant aroma.
• If you don’t have a microwave, warm the glaze gently over low heat on the stovetop for 20-30 seconds, stirring continuously.
• Ensure not to overbake the mini cakes to keep them moist and tender.
• Mini muffin tins work best for this recipe to achieve the perfect bite-sized cakes.
• Refrigerate any leftovers and consume within 2-3 days for best freshness.

Keywords: mini lemon cakes, lemon drop cakes, bite-sized lemon cakes, lemon glaze, mini muffins, lemon dessert, easy lemon recipe