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Mini Lemon Drop Cakes Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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