Mini Lemon Drop Cakes Recipe

If you are searching for a bright, zesty treat to brighten any day, this Mini Lemon Drop Cakes Recipe is exactly what you need. These tiny, tender cakes burst with fresh lemon flavor and are beautifully coated in a smooth, tangy glaze that makes them utterly irresistible. Perfectly sweet and refreshingly citrusy, this delightful dessert is loved for its moist crumb and that signature lemon punch that lingers long after the first bite. Whether you’re baking for a crowd or craving a snack that feels like sunshine, these mini lemon drops are guaranteed to make your kitchen smell heavenly and your taste buds sing.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to these sensational cakes. Each component plays an important role in creating the perfect balance of texture, moistness, and tart flavor that define this Mini Lemon Drop Cakes Recipe.

• 1 cup all-purpose flour: Provides the perfect structure for these light and fluffy mini cakes.
• 1 cup sugar: Adds sweetness to balance the lemon’s natural tartness.
• ½ tsp salt: Enhances all the flavors and rounds out the sweetness.
• ½ tsp baking soda: Gives the cakes a gentle rise for that tender crumb.
• ½ cup butter: Adds richness and moisture, helping create a soft texture.
• ½ cup water: Helps dissolve dry ingredients and keeps the batter light.
• ¼ cup sour cream: Brings extra moisture and a slight tang to complement the lemon.
• 1 egg: Binds everything together while adding tenderness.
• 1 tbsp lemon zest: Packs an intense lemon aroma and flavor that’s absolutely essential.
• 1 tbsp lemon juice: Brings that fresh citrus zing that wakes up the taste buds.
• 1 ½ cup powdered sugar (for glaze): Creates a silky, sweet coating that’s essential for these mini treats.
• 2 tbsp lemon juice (for glaze): Adds tangy brightness to the glaze balancing the sweetness.
• 2 tbsp milk: Thins the glaze to just the right consistency for dipping.
• 1 tsp lemon zest: Gives the glaze an extra pop of lemony goodness.
• 1 tbsp melted butter: Adds a subtle richness and glossy finish to the glaze.

How to Make Mini Lemon Drop Cakes Recipe

Step 1: Preheat and Prepare Dry Ingredients

Start by preheating your oven to 325°F. In a medium bowl, whisk together the flour, sugar, salt, and baking soda. This blend of dry ingredients forms the foundation for the texture and sweetness in these mini lemon drops.

Step 2: Make the Buttery Mixture

In a small saucepan, melt the butter over medium heat. Once melted, add the water and stir the mixture. Bring this buttery combo to a gentle boil to help activate the baking soda and soften the batter later on.

Step 3: Combine Wet and Dry Ingredients

Immediately pour the hot butter and water mixture into the bowl with your dry ingredients. Use an electric mixer to blend everything just until combined—avoid overmixing for the lightest texture.

Step 4: Add Sour Cream, Egg, and Lemon Flavor

Next, stir in the sour cream, egg, fresh lemon zest, and lemon juice. Beat until the batter is smooth and glossy. This step is key to achieving moist, flavorful mini cakes bursting with bright lemon notes.

Step 5: Bake the Mini Cakes

Grease a mini muffin tin with cooking spray to prevent sticking. Spoon the batter evenly into the cups and bake for 10 to 15 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool briefly in the pan, then transfer to a wire rack to cool completely.

Step 6: Prepare the Glaze

While the cakes cool, whisk together powdered sugar, lemon juice, lemon zest, milk, and melted butter in a bowl. Heat the mixture in the microwave for 10 to 15 seconds to help the sugar dissolve and create a silky-smooth glaze perfect for dipping.

Step 7: Glaze the Mini Lemon Drop Cakes

Dip the bottom side of each cooled cake into the glaze, letting any excess drip off back into the bowl. Place the dipped cakes back on the rack to let the glaze harden, forming a beautiful glossy coating that enhances every bite.

How to Serve Mini Lemon Drop Cakes Recipe

Garnishes

For an extra special touch, sprinkle a pinch of additional lemon zest or finely chopped candied lemon peel on top of the glazed cakes just before the glaze sets. A light dusting of powdered sugar adds a snowy finish that’s both elegant and inviting.

Side Dishes

Pair these mini lemon drop cakes with a scoop of fresh vanilla bean ice cream or a handful of mixed berries to keep the bright citrus theme going. A cup of hot tea, especially Earl Grey or green tea, complements the cakes’ tang perfectly for any afternoon treat.

Creative Ways to Present

Arrange the mini lemon drops on a tiered dessert stand for an eye-catching party display. Place edible flowers or fresh mint sprigs nearby to add natural color and charm. Alternatively, serve them alongside small espresso cups to create a refreshing bite-sized dessert course.

Make Ahead and Storage

Storing Leftovers

These mini lemon drop cakes keep beautifully in an airtight container at room temperature for up to two days. Beyond that, storing them in the fridge helps maintain freshness for up to a week, though you might want to let them come back to room temperature before serving.

Freezing

If you want to make these delightful treats ahead of time, freeze the mini cakes without glaze once completely cooled by wrapping them individually in plastic wrap and placing them in an airtight container or freezer bag. They freeze well for up to three months.

Reheating

To enjoy frozen mini lemon drop cakes at their best, thaw them overnight in the refrigerator and then bring to room temperature before serving. Avoid microwaving glazed cakes as it might soften the lovely glaze finish. Instead, warm only the plain cakes gently if desired.

FAQs

Can I use a different type of flour for this Mini Lemon Drop Cakes Recipe?

All-purpose flour works best for the right texture, but you can substitute a gluten-free blend if you want to make a gluten-free version. Just make sure the blend is designed to replace flour cup for cup.

Is sour cream absolutely necessary in this recipe?

Yes, sour cream adds moistness and a subtle tang that enhances the lemon flavor and helps keep the cakes tender. You can substitute plain Greek yogurt but the texture and flavor might vary slightly.

Can I make these cakes bigger?

Definitely! You can use a regular muffin tin to make larger lemon drop cakes; just be sure to increase baking time accordingly, checking with a toothpick for doneness.

How tart are these Mini Lemon Drop Cakes?

They strike a lovely balance—bright and fresh with enough tang to satisfy lemon lovers but not overly sour. The sweetness of the glaze mellows the lemon, creating perfect harmony.

What’s the best way to zest a lemon for this recipe?

Using a microplane grater is ideal, as it creates fine, fragrant zest without the bitter white pith. Always zest lemons before juicing for best results.

Final Thoughts

There’s just something so joyful about biting into these bright, buttery Mini Lemon Drop Cakes Recipe treats. They’re wonderfully simple to make yet impressively flavorful, perfect for sharing with friends or enjoying as a sunny personal indulgence. I wholeheartedly encourage you to give this recipe a try—your kitchen will fill with irresistible lemony goodness that’s impossible not to love!

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