Introduction

These Mini Lemon Drop Cakes are bright, tender, and bursting with fresh lemon flavor. Perfectly sized for bite-sized indulgence, they offer a delightful balance of sweetness and citrus tang topped with a luscious lemon glaze.

The image shows four small round lemon cakes with two layers each; the bottom layer is a moist, crumbly, pale yellow cake, and the top layer is a smooth, thin, white glaze covering each cake. One cake in the front has a bite taken out of it, showing the soft, dense inside. Around the cakes, there are several fresh lemon wedges with bright yellow flesh and textured peel. All items rest on a white marbled surface with a piece of white parchment paper beneath the cakes. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
¾ cup granulated sugar
½ tsp baking soda
pinch of salt
½ cup unsalted butter
½ cup water
¼ cup sour cream (at room temperature)
1 large egg (at room temperature)
zest from 1 lemon
1 tbsp lemon juice
½ tsp vanilla extract
1 ½ cups powdered sugar
4 tbsp lemon juice
2 tbsp butter (softened to room temperature)
1 tbsp lemon zest

Instructions

Step 1: Preheat the oven to 325°F. Grease a mini muffin tin with non-stick cooking spray and set aside.
Step 2: In a large mixing bowl, stir together the flour, granulated sugar, baking soda, and salt. Set aside.
Step 3: Melt the butter in a saucepan over medium heat. Add water and bring to a boil, stirring constantly. Remove from heat.
Step 4: Pour the hot butter and water mixture over the dry ingredients. Beat with an electric mixer on low speed until combined.
Step 5: Add sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed just until the batter comes together.
Step 6: Spoon about 1 tablespoon of batter into each mini muffin cup. Bake for 12-16 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Step 8: For the glaze, stir together powdered sugar, lemon juice, lemon zest, and softened butter until smooth. Dip each cooled mini cake into the glaze or drizzle the glaze over the tops. Enjoy!

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor in both cake and glaze.
Make sure the sour cream and egg are at room temperature to help the batter mix evenly.
Try adding a teaspoon of poppy seeds to the batter for a subtle crunch and extra texture.
For an extra lemony punch, sprinkle a little lemon zest on top of each glazed cake before serving.

Storage

Store the mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Reheat slightly before serving if desired, but the glaze is best enjoyed fresh.

How to Serve

A close-up image showing a small, round lemon bite held between a woman's thumb and forefinger with light pink polished nails. The lemon bite has two layers: the bottom layer is soft, crumbly, yellow cake with a moist texture, and the top layer is a smooth, shiny pale yellow icing that covers the entire top surface. In the background, two more lemon bites with the same icing and a small lemon wedge on top sit on a white marbled surface, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum for the best texture.

How do I keep the glaze from sliding off the cakes?

Allow the cakes to cool completely before glazing. If the glaze is too thin, add a little more powdered sugar to thicken it so it adheres better.

Mini Lemon Drop Cakes Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

These Mini Lemon Drop Cakes are delightful bite-sized treats bursting with fresh lemon flavor. Moist and tender, these mini cakes are topped with a zesty lemon glaze that perfectly balances sweetness and tang. Perfect for tea parties, brunch, or as a refreshing dessert, these cakes are easy to make and sure to brighten any occasion.

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

Ingredients

Scale

Cake Ingredients

1 cup all-purpose flour
¾ cup granulated sugar
½ tsp baking soda
Pinch of salt
½ cup unsalted butter
½ cup water
¼ cup sour cream (at room temperature)
1 large egg (at room temperature)
Zest from 1 lemon
1 tbsp lemon juice
½ tsp vanilla extract

Glaze Ingredients

1 ½ cups powdered sugar
4 tbsp lemon juice
2 tbsp butter (softened to room temperature)
1 tbsp lemon zest

Instructions

Preheat and Prepare Pan: Preheat the oven to 325°F. Grease a mini muffin tin with non-stick cooking spray and set it aside to ensure easy removal of the cakes after baking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and a pinch of salt. Stir well to evenly distribute the ingredients, then set aside.
Melt Butter and Prepare Wet Mixture: In a saucepan, melt the butter over medium heat. Once melted, add the water and bring the mixture to a boil while stirring constantly. Remove from heat immediately once boiling.
Combine Wet and Dry Ingredients: Pour the hot butter and water mixture over the dry ingredients. Use an electric mixer on low speed to beat the mixture until combined.
Add Remaining Wet Ingredients: To the mixer bowl, add the sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed just until all ingredients are combined, taking care not to overmix to keep the cake tender.
Fill Muffin Tin and Bake: Spoon approximately 1 tablespoon of batter into each greased mini muffin cup. Bake in the preheated oven for 12 to 16 minutes or until the cakes turn golden and a toothpick inserted into the center comes out clean.
Cool the Cakes: Remove the mini cakes from the oven and allow them to cool in the tin for about 10 minutes. Then, transfer them to a cooling rack to cool completely to room temperature before glazing.
Prepare Lemon Glaze: In a bowl, stir together the powdered sugar, lemon juice, lemon zest, and softened butter until you achieve a smooth, pourable glaze.
Glaze the Cakes: Dip each cooled mini cake into the lemon glaze or spoon the glaze over the tops. Allow the glaze to set briefly before serving. Enjoy your zesty, moist Mini Lemon Drop Cakes!

Notes

Make sure the sour cream and egg are at room temperature to ensure a smooth batter and even baking.
Do not overmix the batter once the wet ingredients are added to avoid dense cakes.
Use freshly grated lemon zest for the best lemon flavor in both the batter and the glaze.
If you prefer a stronger lemon flavor, add a bit more lemon juice to the glaze or sprinkle extra zest on top.
The glaze sets quickly; dip the cakes while still slightly warm for an easier coating or spread the glaze if the cakes are fully cooled.
These mini cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

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