Ingredients
For the Mini Cakes:
- 1 cup all-purpose flour
- 1 cup sugar
- ½ tsp salt
- ½ tsp baking soda
- ½ cup butter
- ½ cup water
- ¼ cup sour cream
- 1 egg
- 1 tbsp lemon zest
- 1 tbsp lemon juice
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tbsp lemon juice
- 2 tbsp milk
- 1 tsp lemon zest
- 1 tbsp butter, melted
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to ensure it reaches the optimal temperature for baking the mini cakes evenly.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, salt, and baking soda, stirring well to distribute all ingredients evenly.
- Melt Butter and Prepare Hot Mixture: In a small saucepan, melt the butter over medium heat. Once melted, add the water, stir, and bring this buttery mixture to a gentle boil to activate the baking soda later when combined with the wet ingredients.
- Combine Wet and Dry Ingredients: Pour the hot butter and water mixture into the bowl with the dry ingredients. Using an electric mixer, mix the batter until just combined to avoid overmixing which could toughen the cakes.
- Add Remaining Wet Ingredients: Add sour cream, egg, lemon zest, and lemon juice to the batter. Beat until the mixture is smooth and homogenous, infusing the batter with lemon flavor.
- Prepare Muffin Tin and Bake: Grease mini muffin tins with cooking spray to prevent sticking. Fill each cup with the batter. Bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the mini cakes cool for 5 minutes in the muffin tin before transferring them to a cooling rack to reach room temperature, ensuring they set properly and are easier to glaze.
- Make the Glaze: In a bowl, mix together powdered sugar, lemon juice, lemon zest, milk, and melted butter until smooth. Warm the glaze in the microwave for 10-15 seconds to make it easier to dip the cakes.
- Glaze the Mini Cakes: Dip each mini lemon drop cake bottom side down into the glaze, then place them back on the wire rack. Allow the glaze to harden before serving, creating a shiny and flavorful finish.
Notes
- Do not overmix the batter to keep the cakes tender and light.
- Use fresh lemon zest and juice to enhance the lemon flavor.
- Make sure the glaze is warm before dipping to get a smooth coating.
- Allow cakes to cool completely before glazing to prevent melting.
- Store glazed cakes in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
