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Mini Lemon Drop Cakes Recipe

Mini Lemon Drop Cakes Recipe
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These delightful mini lemon drop cakes are bursting with bright lemon flavor and topped with a sweet, tangy glaze, perfect for any occasion.

Ingredients

Scale
  • 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
  • 1 ½ cups powdered sugar
  • 4 tbsp lemon juice
  • 2 tbsp butter softened to room temperature
  • 1 tbsp lemon zest

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Grease a mini muffin tin thoroughly with non-stick cooking spray.
  3. Set the prepared muffin tin aside.
  4. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt.
  5. Stir these dry ingredients together until well mixed.
  6. Set the dry ingredient mixture aside.
  7. Melt the ½ cup unsalted butter in a small saucepan over medium heat.
  8. Add the ½ cup water to the melted butter in the saucepan.
  9. Bring the butter and water mixture to a boil, stirring constantly.
  10. Remove the saucepan from the heat immediately once it boils.
  11. Pour the hot butter mixture over the dry ingredients in the large mixing bowl.
  12. Using an electric mixer, beat the mixture on low speed until just combined.
  13. Add the room temperature sour cream to the bowl.
  14. Add the room temperature large egg.
  15. Add the lemon zest from 1 lemon.
  16. Add the 1 tablespoon of lemon juice.
  17. Add the ½ teaspoon of vanilla extract.
  18. Beat on low speed just until all ingredients are combined and the batter is smooth.
  19. Pour approximately 1 tablespoon of batter into each cup of the greased mini muffin tin.
  20. Bake for 12-16 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
  21. Remove the mini muffin tin from the oven.
  22. Let the cakes cool in the tin for 10 minutes.
  23. Carefully transfer the cooled cakes to a wire cooling rack.
  24. Allow the cakes to cool completely to room temperature before glazing.
  25. Prepare the lemon glaze: In a separate bowl, combine the 1 ½ cups powdered sugar, 4 tablespoons lemon juice, 2 tablespoons softened butter, and 1 tablespoon lemon zest.
  26. Stir the glaze ingredients together until smooth and creamy.
  27. Dip the top of each cooled mini lemon cake into the lemon glaze.
  28. Alternatively, you can drizzle or pour the glaze over the tops of the cakes.
  29. Serve and enjoy your Mini Lemon Drop Cakes!

Notes

Ensure all cold ingredients like sour cream and egg are at room temperature for a smoother batter.
Do not overmix the batter; mix just until combined to keep the cakes tender.
Let the mini cakes cool completely before applying the glaze to prevent it from melting.
For an extra tangy glaze, you can add a tiny bit more lemon juice, a teaspoon at a time.

Find it online: https://sweetcraftrecipes.com/mini-lemon-drop-cakes-recipe/