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Mini Lemon Drop Cakes Recipe

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3.9 from 10 reviews

These Mini Lemon Drop Cakes are delightful bite-sized treats bursting with fresh lemon flavor. Soft, moist cake infused with lemon zest and juice is topped with a tangy lemon glaze, making them perfect for parties, afternoon tea, or a refreshing dessert. Easy to prepare and baked in a mini muffin tin, they offer a zesty, sweet experience in every small cake.

Ingredients

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 your oven to 325°F (163°C) and grease a mini muffin tin thoroughly with non-stick cooking spray to prevent the cakes from sticking. Set aside while you prepare the batter.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and a pinch of salt. Stir together until evenly mixed. This ensures consistent flavor and texture throughout the cake batter.
  3. Make hot butter-water mixture: Melt the butter in a saucepan over medium heat. Once melted, add the water and bring the mixture to a boil, stirring constantly to blend fully. Immediately remove from heat to prevent overcooking.
  4. Combine hot mixture with dry ingredients: Pour the hot butter-water mixture over the dry ingredients in the mixing bowl. Beat lightly with an electric mixer on low speed just to start combining the ingredients and begin forming the batter.
  5. Add wet ingredients and lemon flavors: Add sour cream, egg, lemon zest, lemon juice, and vanilla extract into the batter. Continue beating gently on low speed, mixing just until the batter is smooth and all ingredients are evenly incorporated. Avoid overmixing to keep the cake tender.
  6. Fill muffin tins and bake: Spoon about 1 tablespoon of batter into each mini muffin cup, filling them evenly. Place the tin in the preheated oven and bake for 12 to 16 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
  7. Cool the cakes: Remove the mini lemon drop cakes from the oven and allow them to cool in the muffin tin for 10 minutes. Then transfer the cakes to a wire rack to cool completely to room temperature before glazing.
  8. Prepare and apply glaze: In a small bowl, stir together the powdered sugar, lemon juice, lemon zest, and softened butter until smooth and glossy. Either dip each cooled mini cake into the lemon glaze or drizzle the glaze over the cakes. Let the glaze set briefly before serving.

Notes

  • Ensure sour cream and egg are at room temperature to achieve a smooth batter with better texture.
  • Do not overmix the batter to maintain a tender crumb in the cakes.
  • Use freshly grated lemon zest for the best citrus flavor.
  • The glaze can be made thicker or thinner by adjusting the powdered sugar or lemon juice quantities slightly to suit your preferred consistency.
  • Store the glazed mini cakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

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