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–+ servings
Mini Lemon Drop Cakes

Irresistible Mini Lemon Drop Cakes for a Sweet Citrus Escape

Delight in the zesty flavor of Mini Lemon Drop Cakes, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cakes
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for a gluten-free version.
  • 0.75 cup Sugar Adjust to taste if needed.
  • 0.5 teaspoon Salt A must in all baked goods.
  • 0.5 teaspoon Baking Soda Check for freshness to ensure optimal results.
  • 0.25 cup Butter Can be swapped with margarine or a dairy-free alternative.
  • 0.5 cup Water No substitutions suggested.
  • 0.5 cup Sour Cream Yogurt can be used as a substitute.
  • 1 whole Egg For vegan options, a flax egg works well.
  • 1 tablespoon Fresh Lemon Zest Using fresh zest is crucial for the best taste.
  • 0.5 cup Fresh Lemon Juice Bottled juice may not provide the same freshness.
For the Glaze
  • 1 cup Powdered Sugar Sweetens and thickens the glaze.
  • 2 tablespoons Lemon Juice Adds brightness and acidity.
  • 2 tablespoons Milk Use as needed to achieve the desired texture.
  • 1 teaspoon Lemon Zest Ensures a punch of citrus goodness.
  • 2 tablespoons Melted Butter Adds richness to the glaze.

Equipment

  • mini muffin tin
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Directions
  1. Preheat the oven to 350°F (175°C) and prepare your mini muffin tin with non-stick spray or liners.
  2. Combine in a large mixing bowl the all-purpose flour, sugar, salt, baking soda, and fresh lemon zest.
  3. Mix the melted butter, water, sour cream, egg, and lemon juice in a separate bowl.
  4. Incorporate the wet ingredients into the dry ingredients gradually, mixing until just combined.
  5. Fill each muffin cup about 2/3 full with the batter and bake for 10-12 minutes.
  6. Cool the cakes slightly in the pan for a few minutes before transferring them to a wire rack.
  7. Prepare the glaze by whisking together the powdered sugar, lemon juice, milk, lemon zest, and melted butter until smooth.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 300IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Notes

Garnish with fresh berries or a dollop of whipped cream for an extra special touch!

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