Description
These Mini Lemon Drop Cakes are delightful bite-sized treats combining sweet and tangy lemon flavors. Soft, moist, and bursting with fresh lemon zest and juice, they are topped with a luscious lemon glaze that melts in your mouth. Perfect for parties, tea time, or any dessert craving.
Ingredients
For the mini cakes:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- Pinch of salt
- ½ cup unsalted butter
- ½ cup water
- ¼ cup sour cream, at room temperature
- 1 large egg, at room temperature
- Zest from 1 lemon
- 1 tbsp lemon juice
- ½ tsp vanilla extract
For the lemon glaze:
- 1 ½ cups powdered sugar
- 4 tbsp lemon juice
- 2 tbsp butter, softened to room temperature
- 1 tbsp lemon zest
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C). Grease a mini muffin tin with non-stick cooking spray and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and a pinch of salt. Stir to distribute evenly and set aside.
- Melt Butter and Combine: Melt the unsalted butter in a saucepan on the stove. Add water and bring the mixture to a boil while stirring constantly. Remove from heat immediately once boiling and pour this hot liquid over the dry ingredients in the mixing bowl.
- Beat Wet Ingredients In: Using an electric mixer on low speed, begin beating the mixture. Add the sour cream, egg, lemon zest, lemon juice, and vanilla extract gradually. Continue beating just until all ingredients are combined and the batter is smooth.
- Fill Muffin Tins: Spoon about 1 tablespoon of batter into each mini muffin cup, filling them evenly.
- Bake the Cakes: Place the muffin tin in the preheated oven. Bake for 12-16 minutes or until the cakes turn golden and a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the muffin tin for 10 minutes. Then transfer the cakes to a wire rack to cool completely to room temperature before glazing.
- Prepare the Lemon Glaze: In a bowl, mix together the powdered sugar, lemon juice, lemon zest, and softened butter until smooth and well combined.
- Glaze the Cakes: Dip each cooled mini lemon cake into the glaze or drizzle the glaze over the cakes as desired. Let the glaze set briefly before serving.
- Enjoy: Serve the mini lemon drop cakes as a bright, sweet treat at gatherings or as a delightful dessert.
Notes
- Make sure the sour cream and egg are at room temperature to ensure even mixing and a light texture.
- Use fresh lemon zest and juice for the best vibrant lemon flavor.
- The baking time may vary slightly depending on your oven; watch for golden edges and a clean toothpick test.
- For easier removal, allow cakes to cool in the tin before transferring to a wire rack.
- Store leftover cakes in an airtight container for up to 3 days to maintain freshness.
- These mini cakes also freeze well; thaw at room temperature before glazing.
- Prep Time: 15 minutes
- Cook Time: 12-16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
