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–+ servings
MINI LEMON DROP CAKES

Deliciously Sweet Mini Lemon Drop Cakes You’ll Love

These MINI LEMON DROP CAKES are refreshing and easy to make, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cakes
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 cup all-purpose flour provides the structure for these light mini cakes
  • 1 cup sugar adds sweetness to balance the lemon's tang
  • ½ tsp salt enhances flavor, making the sweetness pop
  • ½ tsp baking soda helps the cakes rise for a fluffy texture
  • ½ cup butter adds richness and flavor; make sure it’s melted
  • ½ cup water aids in moisten the batter for a tender crumb
  • ¼ cup sour cream introduces a lovely tang and creamy texture
  • 1 unit egg binds the ingredients together for a harmonious mix
  • 1 tbsp lemon zest provides concentrated lemon flavor that shines through
  • 1 tbsp lemon juice brightens every bite of these mini lemon drop cakes
For the Glaze
  • 1 ½ cup powdered sugar forms the base of a sweet, silky glaze
  • 2 tbsp lemon juice infuses the glaze with refreshing citrus zing
  • 2 tbsp milk ensures the glaze is pourable but creamy
  • 1 tsp lemon zest adds a little texture and boosts the lemon flavor
  • 1 tbsp butter, melted gives the glaze a glossy finish and extra richness

Equipment

  • mini muffin tin
  • mixing bowl
  • electric mixer
  • small saucepan

Method
 

Directions
  1. Preheat the oven to 325°F.
  2. Mix together the flour, sugar, salt, and baking soda in a bowl.
  3. Melt butter in a small saucepan, then add water and stir until boiling.
  4. Combine the hot buttery mixture with the dry ingredients.
  5. Incorporate the sour cream, egg, lemon zest, and lemon juice into the batter.
  6. Grease a mini muffin tin with cooking spray.
  7. Spoon the batter into the prepared muffin tins.
  8. Bake in the preheated oven for 10-15 minutes.
  9. Cool the cakes in the pan for 5 minutes, then transfer them to a cooling rack.
  10. Prepare the glaze by combining powdered sugar, lemon juice, lemon zest, milk, and melted butter.
  11. Dip each mini lemon drop cake into the glaze (bottom side down) and set back on the rack.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 130mgPotassium: 50mgSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 2mg

Notes

Optional: Garnish with extra lemon zest for a vibrant touch.

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