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Mini Lemon Drop Cakes Recipe

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4.2 from 35 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 24 mini cakes

Description

These Mini Lemon Drop Cakes are delightful, bite-sized treats bursting with fresh lemon flavor. Moist and tender, they feature a zesty lemon-infused batter topped with a sweet and tangy lemon glaze. Perfect for parties, afternoon tea, or anytime you crave a small citrusy dessert.

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 oven: Preheat your oven to 325°F (163°C) to prepare for baking the mini cakes.
  2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, and baking soda to create a uniform dry mixture.
  3. Prepare butter mixture: In a small saucepan, melt the butter over medium heat. Add the water and stir, then bring this buttery mixture to a boil to ensure it’s hot for combining with the dry ingredients.
  4. Mix wet and dry ingredients: Pour the hot butter and water mixture into the dry ingredients. Using an electric mixer, blend until just combined, being careful not to overmix.
  5. Add remaining wet ingredients: Add the sour cream, egg, lemon zest, and lemon juice to the batter. Beat the mixture until smooth and well incorporated.
  6. Prepare muffin tin: Grease a mini muffin tin with cooking spray to prevent sticking, then fill each cup with the prepared batter, evenly distributing it.
  7. Bake the mini cakes: Bake in the preheated oven for 10-15 minutes or until a toothpick inserted into the center of a cake comes out clean, indicating doneness.
  8. Cool the cakes: Let the mini cakes cool for 5 minutes in the muffin tin before carefully transferring them to a wire rack to cool completely to room temperature.
  9. Prepare the glaze: While the cakes cool, combine powdered sugar, lemon juice, lemon zest, milk, and melted butter in a bowl. Heat in the microwave for 10-15 seconds to blend and slightly warm the glaze.
  10. Glaze the mini cakes: Dip the bottom side of each cooled mini lemon drop cake into the glaze, then place it back on the wire rack to allow the glaze to harden before serving.

Notes

  • For best lemon flavor, use fresh lemon zest and juice.
  • Be careful not to overbake the mini cakes to keep them moist.
  • Glazing the bottom side creates a shiny, lemony base and an attractive presentation.
  • You can store the glazed mini cakes in an airtight container at room temperature for up to 2 days.
  • If you do not have a microwave, gently warm the glaze on the stovetop over low heat, stirring frequently.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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