Mini Lemon Drop Cakes with Lemon Glaze Recipe

Introduction

These Mini Lemon Drop Cakes are bright, tangy, and perfectly sweet little treats that are sure to brighten your day. Easy to make and wonderfully moist, they’re ideal for parties, tea time, or whenever you want a citrusy dessert that’s both bite-sized and delicious.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup unsalted butter
• 1/2 cup water
• 1/4 cup sour cream (room temperature)
• 1 large egg (room temperature)
• Zest from 1 lemon
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 4 tbsp lemon juice (for glaze)
• 2 tbsp butter (softened, for glaze)
• 1 tbsp lemon zest (for glaze)

Instructions

1. Step 1: Preheat the oven to 325°F (165°C) and grease a mini muffin tin with non-stick spray.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside.
3. Step 3: In a saucepan, melt the butter, then add water and bring to a boil while stirring. Remove from heat.
4. Step 4: Pour the hot butter mixture into the dry ingredients and mix with an electric mixer on low speed.
5. Step 5: Add sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed until just combined.
6. Step 6: Spoon about 1 tablespoon of batter into each mini muffin cup.
7. Step 7: Bake for 12–16 minutes, or until golden and a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the glaze, whisk together powdered sugar, lemon juice, softened butter, and lemon zest until smooth.
10. Step 10: Dip each cooled mini cake into the glaze or drizzle glaze on top. Allow glaze to set before serving.

Tips & Variations

• Use fresh lemon juice and zest for the best bright, natural flavor.
• Ensure cakes are completely cool before glazing to prevent the glaze from melting and sliding off.
• Try adding a teaspoon of poppy seeds to the batter for a subtle texture and flavor twist.
• For a dairy-free version, substitute the butter and sour cream with plant-based alternatives.

Storage

Store the glazed cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. If you want to store them longer, freeze unglazed cakes for up to 2 months and add the glaze after thawing. When reheating, allow the cakes to come to room temperature to maintain their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cakes ahead of time?

Yes, you can bake the cakes and store them unglazed in the freezer for up to 2 months. Add the glaze after thawing for the freshest taste and best texture.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of plain yogurt or buttermilk to keep the cakes moist and tender.

Mini Lemon Drop Cakes with Lemon Glaze Recipe

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★★★★★

5 from 106 reviews

These Mini Lemon Drop Cakes are delightful bite-sized treats bursting with fresh lemon flavor. Light, moist, and topped with a tangy lemon glaze, they’re perfect for any occasion and easy to make with simple pantry ingredients.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12-16 minutes
• Total Time: 27-31 minutes
• Yield: 24 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup unsalted butter
• 1/2 cup water
• 1/4 cup sour cream (room temperature)
• 1 large egg (room temperature)
• Zest from 1 lemon
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Glaze Ingredients

• 1 1/2 cups powdered sugar
• 4 tbsp lemon juice (for glaze)
• 2 tbsp butter (softened, for glaze)
• 1 tbsp lemon zest (for glaze)

Instructions

1. Preheat and Prepare: Preheat your oven to 325°F (165°C) and grease a mini muffin tin with non-stick spray to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and a pinch of salt to combine evenly. Set aside.
3. Melt Butter and Boil Water: In a saucepan, melt the unsalted butter, then add the water and bring the mixture to a boil while stirring continuously. Remove from heat immediately once boiling.
4. Combine Wet and Dry Ingredients: Pour the hot butter and water mixture into the bowl of dry ingredients and blend using an electric mixer on low speed to avoid lumps.
5. Add Remaining Wet Ingredients: Add sour cream, egg, lemon zest, lemon juice, and vanilla extract to the mixture. Beat on low speed until just combined, being careful not to overmix.
6. Fill Mini Muffin Cups: Spoon about 1 tablespoon of batter into each greased mini muffin cup, filling them evenly.
7. Bake: Place the muffin tin in the preheated oven and bake for 12 to 16 minutes, or until the cakes are golden on top and a toothpick inserted in the center comes out clean.
8. Cool Cakes: Allow the mini cakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before glazing.
9. Prepare Glaze: Whisk together powdered sugar, lemon juice, softened butter, and lemon zest until smooth and creamy.
10. Glaze the Cakes: Dip each fully cooled mini cake into the lemon glaze or drizzle the glaze on top, then let them sit until the glaze sets completely before serving.

Notes

• Use fresh lemon juice and zest for the brightest, freshest flavor in both the cakes and glaze.
• Make sure the cakes are completely cooled before glazing to prevent the glaze from melting off and becoming runny.
• Store the mini lemon drop cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days to keep them fresh.
• You can freeze unglazed mini cakes for up to 2 months; just thaw completely before glazing.

Keywords: mini lemon drop cakes, lemon cake recipe, bite-sized lemon cakes, lemon glaze, easy dessert, mini muffins, lemon treats