MINI LEMON DROP CAKES

Mini Lemon Drop Cakes are the ultimate citrusy treat that combines a moist, fluffy texture with a zesty lemon glaze. These adorable bite-sized cakes are perfect for parties, afternoon tea, or when you just need a little pick-me-up. With their sweet and tangy flavor, they’re sure to be a hit with lemon lovers everywhere.

I still remember the first time I made these Mini Lemon Drop Cakes. It was a sunny afternoon, and my husband had just mentioned his love for anything lemon. Wanting to surprise him, I whipped up these little cakes. When he took the first bite, his eyes lit up, and he said, “These taste like sunshine!” Now, these cakes have become a favorite in our home, bringing cheer to any occasion.

Why You’ll Love Mini Lemon Drop Cakes

•Bite-Sized Perfection: Ideal for snacking or sharing.

•Zesty and Sweet: A perfect balance of tart lemon and sweet glaze.

•Easy to Make: Simple ingredients and quick preparation.

•Versatile Treat: Great for parties, tea time, or dessert.

Ingredients Notes For Mini Lemon Drop Cakes

•Lemon Zest and Juice: Fresh lemons are key for a bright, tangy flavor.

•Butter: Provides richness and a tender crumb.

•Powdered Sugar: Essential for the smooth and sweet glaze.

•Eggs: Help create a light and airy texture.

•Buttermilk: Adds moisture and a subtle tang to the cakes.

Recipe Steps

1.Preheat the Oven: Preheat to 350°F (175°C) and grease a mini muffin tin or line it with paper cups.

2.Prepare the Batter:

•Cream butter and sugar together until light and fluffy.

•Add eggs one at a time, mixing well after each addition.

•Stir in lemon zest and juice.

•Alternate adding flour and buttermilk, beginning and ending with flour. Mix until just combined.

3.Bake: Spoon the batter into the mini muffin cups, filling each about ¾ full. Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.

4.Prepare the Glaze: In a small bowl, whisk powdered sugar and lemon juice until smooth.

5.Glaze the Cakes: While the cakes are still warm, dip the tops into the lemon glaze or drizzle it over the cakes. Let them set on a wire rack.

Storage Options

•Room Temperature: Store in an airtight container for up to 3 days.

•Refrigerator: Keep in the fridge for up to a week; bring to room temperature before serving.

•Freezer: Freeze unglazed cakes for up to 3 months. Add the glaze after thawing.

Variations & Substitutions

•Lemon Poppy Seed Drop Cakes: Add 1–2 tablespoons of poppy seeds to the batter for a delightful twist.

•Orange Variation: Substitute orange zest and juice for a sweet, citrusy alternative.

•Lemon Coconut Cakes: Sprinkle toasted coconut over the glaze for added texture and flavor.

Frequently Asked Questions

Q: Can I make these in a regular muffin tin? Yes, but adjust the baking time to 18–20 minutes.

Q: Can I use bottled lemon juice? Fresh lemons are best, but bottled juice can work in a pinch.

Q: Can I make the glaze thicker? Add more powdered sugar for a thicker glaze consistency.

These Mini Lemon Drop Cakes are bursting with bright, tangy lemon flavor in every bite. Whether you’re entertaining guests or treating yourself, these cakes are guaranteed to bring smiles and sunshine to your table! 🍋✨

MINI LEMON DROP CAKES

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Course: Dessert, Snack

Kitchen: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 mini cakes

Ingredients

 

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• ▢ For the Cakes:
• ▢ 0.5 lb 1 cup unsalted butter, softened
• ▢ 0.5 lb 1 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1/2 teaspoon vanilla extract
• ▢ Zest of 1 lemon
• ▢ 1/4 cup fresh lemon juice
• ▢ 0.75 lb 1 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup whole milk
• ▢ For the Lemon Glaze:
• ▢ 2 cups powdered sugar
• ▢ 1/4 cup fresh lemon juice
• ▢ Zest of 1 lemon
• ▢ 1 teaspoon vanilla extract

Instructions

• Prepare the Cakes:
• Preheat Oven:
• Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or use mini cupcake liners.
• Cream Butter and Sugar:
• In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
• Add Wet Ingredients:
• Mix in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice until fully incorporated.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Mix the Batter:
• Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Fill the Muffin Tin:
• Spoon the batter into the prepared mini muffin tin, filling each cavity about 2/3 full.
• Bake:
• Bake for 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
• Make the Lemon Glaze:
• Prepare the Glaze:
• In a medium bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth.
• Glaze the Cakes:
• Dip the Cakes:
• Once the mini cakes are cool, dip the tops into the lemon glaze or drizzle the glaze over them. Allow the glaze to set before serving.