Mini Lemon Drop Cakes with Lemon Glaze Recipe
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.
- 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
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
- Preheat and Prepare: Preheat your oven to 325°F (165°C) and grease a mini muffin tin with non-stick spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Fill Mini Muffin Cups: Spoon about 1 tablespoon of batter into each greased mini muffin cup, filling them evenly.
- 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.
- 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.
- Prepare Glaze: Whisk together powdered sugar, lemon juice, softened butter, and lemon zest until smooth and creamy.
- 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
