What if you could pack all the punch of a lemon drop candy into a soft, moist mini cake? These Lemon Drop Mini Cakes deliver exactly that: a delightful balance of sweet and tangy flavors wrapped in a buttery, glazed bite. Perfect for parties, potlucks, or just because, these bite-sized treats are as addictive as they are adorable. With prep and cook time totaling under 30 minutes, you’ll have a crowd-pleasing dessert in no time.
Why You’ll Love This Recipe
- Quick & Easy: Just 27 minutes from start to end.
- Bursting with Flavor: Real lemon zest and juice make each bite vibrant.
- Perfectly Portable: Ideal for gatherings or gifting.
- Make-Ahead Friendly: They store beautifully and taste even better the next day.
Ingredients
For the Mini Cakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/4 cup sour cream
- 1 large egg
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon fresh lemon juice
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon melted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
How to Make Lemon Drop Mini Cakes
- Preheat your oven to 325°F (165°C). Lightly coat mini muffin pans with non-stick spray and set aside.
- In a large bowl, whisk together the flour, sugar, salt, and baking soda.
- In a small saucepan, melt the butter over medium heat. Stir in the water and bring to a gentle boil.
- Carefully pour the hot mixture over the dry ingredients, stirring until just combined.
- Mix in the sour cream, egg, lemon zest, and lemon juice until the batter is smooth and lump-free.
- Divide the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for approximately 12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the mini cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Glazing the Cakes:
- In a small mixing bowl, whisk all the glaze ingredients together until the mixture is smooth.
- Microwave the glaze for about 10 seconds to achieve a thinner consistency.
- Dip the tops of the cooled mini cakes into the glaze, allowing the excess to drip off.
- Place the cakes bottom-side down on a wire rack lined with wax paper and let the glaze set.
Helpful Tips
- Use a mini ice cream scoop for evenly sized cakes.
- Fresh lemons are key — avoid bottled juice.
- Glaze while cakes are completely cool to avoid melting.
Substitutions And Variations
- Dairy-Free: Use plant-based butter and sour cream.
- Gluten-Free: Substitute with a 1:1 gluten-free baking flour.
- Orange Twist: Replace lemon with orange zest and juice for a citrusy variation.
Frequently Asked Questions
Can I make these in a regular muffin tin?
Yes, simply extend the baking time to about 18-20 minutes.
Can I freeze Lemon Drop Mini Cakes?
Absolutely! Freeze the unglazed cakes for up to 2 months. Thaw and glaze just before serving.
Can I use lemon extract instead of fresh lemon?
You can, but the flavor won’t be as bright and fresh.
Storage Instructions
Store the glazed mini cakes in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate them for up to 1 week or freeze unglazed for up to 2 months.
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Conclusion
These Lemon Drop Mini Cakes are a bite-sized explosion of citrus joy. Quick to make, easy to love, and impossible to eat just one, they’re sure to become a staple in your dessert rotation. Ready to experience the magic of lemon in every bite? Try this recipe today. Happy Baking
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Lemon Drop Mini Cakes Recipe
- Total Time: 37 minutes
- Yield: 48 mini cakes 1x
Description
Lemon Drop Mini Cakes are sweet, tangy, and finished with a glossy lemon glaze. Bake a batch in under 30 minutes and brighten any day!
Ingredients
Mini Cakes
1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup unsalted butter
1/2 cup water
1/4 cup sour cream
1 large egg
1 tbsp lemon zest
1 tbsp fresh lemon juice
Lemon Glaze
1 1/2 cups powdered sugar
1 tsp lemon zest
1 tbsp melted butter
2 tbsp lemon juice
2 tbsp milk
Instructions
- Preheat your oven to 325°F (165°C). Lightly coat mini muffin pans with non-stick spray and set aside.
- In a large bowl, whisk together the flour, sugar, salt, and baking soda.
- In a small saucepan, melt the butter over medium heat. Stir in the water and bring to a gentle boil.
- Carefully pour the hot mixture over the dry ingredients, stirring until just combined.
- Mix in the sour cream, egg, lemon zest, and lemon juice until the batter is smooth and lump-free.
- Divide the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for approximately 12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the mini cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Glazing the Cakes:
- In a small mixing bowl, whisk all the glaze ingredients together until the mixture is smooth.
- Microwave the glaze for about 10 seconds to achieve a thinner consistency.
- Dip the tops of the cooled mini cakes into the glaze, allowing the excess to drip off.
- Place the cakes bottom-side down on a wire rack lined with wax paper and let the glaze set.
Notes
Use fresh lemons for the best flavor.
Cakes can be made ahead and frozen unglazed.
Try an orange twist by swapping lemon for orange zest and juice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes