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Lemon Drop Mini Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 435 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 48 mini lemon drop cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These delightful Lemon Drop Cakes are bite-sized mini muffins bursting with fresh lemon flavor, topped with a smooth, tangy lemon glaze. Perfect as a refreshing sweet treat, these moist and tender cakes combine the zest and juice of fresh lemons with creamy sour cream for a balanced, luscious texture. Ideal for gatherings, afternoon tea, or a bright dessert option, they bake quickly and are easy to make.

Ingredients

Scale

Lemon Cakes:

  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • 1½ teaspoons fresh lemon zest
  • ½ cup whole milk, room temperature
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons sour cream, room temperature

Lemon Glaze:

  • 1½ cups powdered sugar, sifted
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons whole milk
  • 3 tablespoons fresh lemon juice

Instructions

  1. Prepare Pans and Oven: Preheat your oven to 350°F (177°C) and spray two 24-count mini muffin tins with baking spray to prevent sticking. Set aside.
  2. Sift Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking soda, and salt to ensure even distribution and lightness in the cake batter. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer or handheld mixer on medium speed, beat the softened butter with granulated sugar until the mixture is light, fluffy, and pale in color, about 1-2 minutes. This aerates the batter for tender cakes.
  4. Add Eggs and Flavorings: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next to prevent curdling. Follow with egg yolk, vanilla extract, and fresh lemon zest. Scrape down the bowl sides to ensure thorough mixing.
  5. Combine Wet Ingredients: In a small bowl, whisk together whole milk, fresh lemon juice, and sour cream until smooth and uniform.
  6. Mix Flour and Batter: Add half of the sifted flour mixture to the wet batter bowl and mix on low speed just until combined to avoid overmixing.
  7. Incorporate Milk Mixture: Pour in the prepared milk mixture and blend again on low speed until evenly incorporated.
  8. Add Remaining Flour: Add the rest of the flour mixture and mix gently on low speed just until fully combined. Scrape the sides and bottom of the bowl to ensure even consistency. The batter should be thick but smooth.
  9. Fill Mini Muffin Cups: Using a small cookie scoop or spoon, fill each mini muffin cup about ½ to ⅔ full (approximately ¾ tablespoon batter). Avoid overfilling as the batter will rise slightly during baking.
  10. Bake Cakes: Bake for 9-10 minutes or until cakes are lightly golden around the edges and a toothpick inserted into the center comes out clean, indicating doneness.
  11. Cool Cakes: Let cakes cool in the tins for 5 minutes before carefully flipping them out onto a wire rack, placing them bottom side up, to cool completely.
  12. Prepare Lemon Glaze: In a medium bowl, whisk together sifted powdered sugar, melted unsalted butter, whole milk, and fresh lemon juice until you achieve a smooth, pourable glaze. Add whole milk 1 teaspoon at a time if it needs thinning.
  13. Glaze the Cakes: Dip each cooled cake into the lemon glaze, coating the entire bottom and sides. Allow the excess glaze to drip off, then place the glazed cakes back on the cooling rack bottom side up to let the glaze set completely.
  14. Serve: Once the glaze is set, transfer the cakes to a serving plate and enjoy these bright, citrusy treats.

Notes

  • Storage: Keep lemon drop cakes in an airtight container in the refrigerator for up to 5 days or on the counter for 3-4 days.
  • Freezing: Unglazed cakes can be frozen in an airtight container for up to 2 months. Thaw before glazing.
  • Lemon Preparation: Always rinse lemons under cool water and wipe off residue before zesting and juicing for the freshest flavor.
  • Ingredient Temperature: Using room temperature milk and sour cream ensures better mixing and baking results.
  • Do Not Overfill: Filling muffin cups ½ to ⅔ full prevents overflow and helps cakes bake evenly.
  • Check for Doneness: Cakes are done when edges turn lightly golden and a toothpick inserted comes out clean.

Nutrition

  • Serving Size: 1 mini lemon drop cake
  • Calories: 85
  • Sugar: 9g
  • Sodium: 45mg
  • Fat: 4.5g
  • Saturated Fat: 2.7g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 0.2g
  • Protein: 1.2g
  • Cholesterol: 30mg

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