Mini Lemon Drop Cakes are a delightful treat that combines the bright, zesty flavor of fresh lemons with the soft, tender texture of mini cakes. These bite-sized delights are perfect for any occasion, from casual get-togethers to elegant afternoon teas. The combination of tangy lemon zest and fresh lemon juice infuses each cake with a burst of citrusy goodness, while the sweet and tart lemon glaze adds the perfect finishing touch. Whether you're a seasoned baker or just starting out, this recipe is straightforward and rewarding, producing mini cakes that are sure to impress.
The process of making these Mini Lemon Drop Cakes is a fun and satisfying experience. You'll start by preparing a simple cake batter, which comes together quickly with just a few basic ingredients. The real star of the show is the fresh lemon, which adds a vibrant flavor that pairs beautifully with the sweetness of the cake. Once baked, these little cakes are dipped in a luscious lemon glaze, giving them a glossy finish and an extra layer of flavor. The result is a batch of perfectly sweet and tangy mini cakes that are as delicious as they are adorable.
This recipe is versatile and can be easily adapted to suit your tastes or the occasion. You can make the cakes in a mini muffin pan for bite-sized treats, or use a regular muffin pan for slightly larger cakes. The glaze can also be adjusted to your liking, whether you prefer it more tart or sweeter. No matter how you choose to make them, these Mini Lemon Drop Cakes are sure to be a hit with anyone who tries them.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup sour cream
- 1 whole egg
- 1 Tbsp fresh lemon zest
- 1 Tbsp fresh lemon juice
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp melted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
Instructions
Cake
1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Generously spray mini muffin pans with non-stick spray and set them aside.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set this mixture aside.
3. Prepare Wet Ingredients: In a small saucepan, melt the butter over medium heat. Once melted, add the water and bring the mixture to a boil.
4. Combine Ingredients: Pour the hot butter mixture over the dry ingredients. Use a hand beater to mix until just combined. Then, beat in the sour cream, egg, lemon zest, and lemon juice until the batter is smooth.
5. Bake: Scoop the batter into the prepared mini muffin pans, filling each cavity about 2/3 full. Bake at 325°F for approximately 12 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 5 minutes before turning them onto a cooling rack.
6. Cool and Glaze: Allow the cakes to cool completely before glazing.
Glaze
1. Prepare the Glaze: In a small mixing bowl, whisk together the powdered sugar, lemon zest, melted butter, lemon juice, and milk until smooth. Heat the glaze in the microwave for about 10 seconds to thin it out, making it easier to dip the cakes.
2. Glaze the Cakes: Dip each mini lemon cake, bottom side down, into the glaze. Allow any excess glaze to drip off before placing the cakes, top side down, onto a cooling rack. Place waxed paper underneath the racks to catch any drips. Let the glaze harden before serving.
Conclusion
These Mini Lemon Drop Cakes are a delightful blend of sweet and tart flavors, perfect for any lemon lover. With their soft, moist texture and vibrant lemony glaze, they make a wonderful treat for any occasion. Plus, their bite-sized form makes them easy to enjoy—whether you're serving them at a party or indulging in a few with a cup of tea. Enjoy the fresh, zesty flavors and the simple pleasure of baking these lovely little cakes from scratch.