Mini Lemon Drop Cakes

These Mini Lemon Drop Cakes are the perfect balance of airy, tender, and moist. With a vibrant lemon flavor that reminds you of a refreshing lemonade, these little cakes are sure to melt in your mouth. If you’re a lemon lover and want a simple, delicious treat, this recipe is just for you!

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Recipe Highlights

• Course: Dessert
• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 12-18 mini cakes

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Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ tsp salt
• ½ tsp baking soda
• ½ cup unsalted butter
• ½ cup water
• ¼ cup sour cream
• 1 large egg
• 1 tbsp lemon zest
• 1 tbsp lemon juice

For the Glaze:

• 1 ½ cups powdered sugar
• 2 tbsp lemon juice
• 2 tbsp milk
• 1 tsp lemon zest
• 1 tbsp melted butter

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Instructions

1. Preheat the Oven:
   Preheat your oven to 325°F. Grease a mini muffin pan with cooking spray.
2. Mix the Dry Ingredients:
   In a bowl, combine flour, sugar, salt, and baking soda.
3. Prepare the Wet Mixture:
   In a small saucepan, melt the butter and then add the water. Stir and bring to a boil.
4. Combine Wet and Dry Ingredients:
   Pour the hot butter mixture into the dry ingredients and mix using an electric mixer until just combined. Be careful not to overmix.
5. Add the Sour Cream and Egg:
   Add the sour cream, egg, lemon zest, and lemon juice to the mixture. Beat until smooth.
6. Fill the Muffin Pan:
   Scoop the batter into the prepared mini muffin pan. Bake for 10-15 minutes or until golden. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
7. Prepare the Glaze:
   While the cakes are cooling, mix powdered sugar, lemon juice, milk, lemon zest, and melted butter until smooth. Heat in the microwave for 10-15 seconds if it thickens.
8. Glaze the Cakes:
   Dip each mini cake into the lemon glaze and return them to the cooling rack to allow the glaze to harden.

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Recipe Tips:

• Don’t Overmix: Mix just until combined to keep the cakes light and airy.
• Grease the Pan: Use non-stick cooking spray to prevent the cakes from sticking.
• Thick Glaze: If your glaze hardens, simply heat it for a few seconds before dipping.

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Freezing Mini Lemon Drop Cakes:

To freeze, let the cakes cool completely, then wrap them in plastic wrap or place them in an airtight container. When ready to enjoy, thaw them at room temperature or in the microwave, then prepare the glaze while they thaw.

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Troubleshooting:

If your cakes sink in the middle, it might be due to underbaking. Make sure to preheat the oven and avoid opening the door before 10 minutes have passed to ensure they rise properly.

These Mini Lemon Drop Cakes are the perfect pick-me-up, whether it’s a rainy day or just a time to indulge in something sweet and citrusy! 🍋