Lemon Drop Mini Cakes Recipe
These Lemon Drop Mini Cakes are delightful bite-sized treats bursting with fresh lemon flavor, topped with a tangy lemon glaze for a perfect balance of sweet and citrusy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 48 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake Ingredients
- 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
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp butter, melted
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
Instructions
- Prepare pans: Spray mini muffin pans with non-stick spray; set aside.
- Mix dry ingredients: Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
- Melt butter and boil water: Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
- Combine and mix batter: Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
- Bake cakes: Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
- Glaze cakes: Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
- Make lemon glaze: Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
Notes
- Place waxed paper underneath the cooling racks for easier clean up when glazing the cakes.
Find it online: https://yumfoodusa.com/lemon-drop-mini-cakes-recipe/