I am so excited to share this delightful Mini Lemon Drop Cakes Recipe with you. These little cakes are bursting with fresh lemon flavor, perfectly balanced with a tender crumb and a glossy, tangy lemon glaze. Whenever I bake these, I feel like I’m capturing sunshine in every bite. They’re incredibly easy to make and always bring a smile to anyone lucky enough to try them. Whether for a cozy afternoon treat or a party dessert, these mini cakes are a personal favorite that I know you’ll adore too.
Why You'll Love This Mini Lemon Drop Cakes Recipe
What truly makes this Mini Lemon Drop Cakes Recipe stand out to me is its vibrant, bright lemon flavor. The zest and juice bring a zesty pop, while the glaze coats each bite in a luscious, sweet-tart finish. I love how the cake itself is light and moist, with just the right balance between sweet and tangy—it’s almost like biting into a little slice of sunshine. It’s not overly sweet, so it feels fresh and inviting every time.
One of the reasons I often recommend this recipe is how simple it is. Even if you’re new to baking, the steps are straightforward and the ingredients are everyday pantry staples. The trick of pouring hot butter and water over the dry ingredients gives the batter a wonderful texture that stays tender after baking. Plus, these mini cakes bake quickly, which is perfect when I need a last-minute sweet treat that still feels special.
I find these mini lemon cakes are perfect for so many occasions—weekend brunches, baby showers, summer parties, or just an afternoon pick-me-up with tea. They’re bite-sized, which makes them irresistible at gatherings, and the glaze adds that elegant touch that makes serving them feel a little festive. Honestly, once you try this Mini Lemon Drop Cakes Recipe, you’ll find yourself wanting to make it again and again.
Ingredients You'll Need
The ingredients for this recipe are simple but thoughtfully chosen to create the perfect texture, flavor, and color for the mini lemon cakes. Each element plays its part in crafting that tender crumb and refreshing lemon zing.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- All-purpose flour: The base that provides structure without weighing the cakes down.
- Granulated sugar: Sweetness that balances the tart lemon.
- Baking soda: Helps the cakes rise for a light texture.
- Salt: Enhances all the flavors and cuts through sweetness.
- Unsalted butter: Adds richness and moisture, making the cakes tender.
- Water: Combined with butter to create a smooth batter.
- Sour cream: Adds tang and keeps the cakes moist and soft.
- Egg: Binds ingredients for structure and contributes to tenderness.
- Lemon zest and lemon juice: The heart of lemon flavor, pure and fresh.
- Vanilla extract: Subtle warmth that complements the citrus.
- Powdered sugar: For a smooth, sweet glaze.
- Additional butter, lemon juice, and zest: For that signature lemon glaze with shine and zing.
Directions
Step 1: Preheat your oven to 325°F. Grease your mini muffin tin with non-stick cooking spray and set it aside so it’s ready when your batter is prepared.
Step 2: In a large mixing bowl, stir together your dry ingredients carefully—this means the all-purpose flour, granulated sugar, baking soda, and a pinch of salt. Mixing these first ensures the rising agent is evenly distributed.
Step 3: Melt the butter gently in a saucepan, then add the water and bring it up to a boil, stirring constantly. Once boiling, remove it from heat immediately. Pour this hot mixture over your dry ingredients. This hot liquid-softens the sugar and flour just enough to create a silky batter.
Step 4: Using an electric mixer on a low speed, beat the mixture lightly until combined. The batter will be smooth but don’t overmix or it could get tough.
Step 5: Next, add the sour cream, egg, lemon zest, lemon juice, and vanilla extract. Again, beat gently on low speed just until these wet ingredients blend into the batter uniformly.
Step 6: Spoon about one tablespoon of batter into each cup of your mini muffin tin. Bake the cakes for 12 to 16 minutes. You’ll know they’re done when they turn a lovely golden color and a toothpick inserted in the center comes out clean.
Step 7: Remove the tin from the oven and allow the cakes to cool for 10 minutes right in the pan. Then, transfer the cakes onto a cooling rack and let them cool completely before adding the glaze.
Step 8: To prepare the lemon glaze, whisk together powdered sugar, lemon juice, lemon zest, and softened butter in a bowl until your glaze is smooth and shiny. Dip each mini cake gently into the glaze or drizzle the glaze over the top. Let it set slightly before enjoying these little bursts of citrus joy.
Servings and Timing
This recipe makes about 48 mini lemon drop cakes—perfect for big gatherings or for having plenty of sweet treats on hand. The prep time is around 10 minutes, and baking takes about 15 minutes. Cooling and glazing add roughly another 10–15 minutes, so the total time from start to finish is approximately 35 to 40 minutes. The quick bake time and the ability to make a large batch are some of my favorite aspects of this recipe.
How to Serve This Mini Lemon Drop Cakes Recipe
I love serving these Mini Lemon Drop Cakes Recipe treats either as a tidy dessert platter or scattered about on a party table, letting guests pick their favorites. They pair beautifully with a light cup of tea or a glass of chilled white wine like a Sauvignon Blanc, where the citrus notes complement each other perfectly. For a non-alcoholic option, a sparkling lemonade or ginger ale adds a nice fizz and brightness.
When it comes to plating, I often line a pretty tray with parchment and nestle these mini cakes close together. Garnishing with a sprinkle of extra lemon zest or a few edible flowers makes them look irresistible. They’re best served at room temperature, where the glaze is slightly set but still tender to the touch—warm glaze can be sticky and cool glaze can lose some of its softness.
These cakes shine during spring and summer gatherings but also brighten up winter holidays with their crisp lemon flavor. They’re perfect finger food for baby showers, office parties, or just a simple family dessert after a cozy meal. Their small size means you can enjoy one or two without feeling guilty—and trust me, they’re addictive.
Variations
Over time, I’ve played around with this Mini Lemon Drop Cakes Recipe to suit different preferences and dietary needs. If you want to make this gluten-free, swapping the all-purpose flour for a gluten-free blend works beautifully and doesn’t change the texture much. For a vegan twist, you can replace the egg with a flax egg and the butter with a vegan margarine, and use non-dairy sour cream alternatives.
Flavor-wise, adding a teaspoon of poppy seeds to the batter adds delightful crunch and texture, giving the cakes a classic lemon-poppy seed vibe that’s so charming. You could also experiment by infusing the glaze with other citrus juices like orange or lime for a different zing. Some days, I even top the glazed cakes with a tiny dollop of whipped cream or vanilla frosting for an extra indulgent finish.
If you’re feeling adventurous, these mini cakes can also be steamed instead of baked for a soft, mochi-like texture, though baking gives them the traditional tender crumb and that delicate crust I love. Either way, they’re delicious and versatile enough to fit your mood and occasion.
Storage and Reheating
Storing Leftovers
I recommend storing any leftover mini lemon drop cakes in an airtight container at room temperature if you plan to eat them within a day or two. For longer storage, keeping them refrigerated helps maintain freshness and prevents the glaze from melting too much. When refrigerated, I use a container with a tight seal and place parchment paper between layers if stacking.
Freezing
You can freeze these mini cakes successfully if you want to make a big batch ahead of time. Freeze them on a tray first so they don’t stick together, then transfer to a freezer-safe container or zip-top bag. They’ll keep well frozen for up to three months. When you’re ready to enjoy, simply thaw at room temperature, and gently refresh the glaze if it dulls during freezing.
Reheating
For best results when reheating, I recommend warming the cakes gently in a 300°F oven for about 5–7 minutes. This brings back a lovely fresh-baked feel without drying them out. Avoid microwaving if possible, as that can lead to rubbery texture and melted glaze. If you do use a microwave, heat in short bursts and watch carefully. Once warm, the glaze should remain shiny and the cake moist and tender.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
Yes, you can substitute lemon extract, but I find fresh lemon juice and zest really brighten the flavor in a way extracts can’t quite match. If you use extract, start with about 1 teaspoon and adjust to taste.
What size mini muffin tins work best for this recipe?
Standard mini muffin tins that hold about 1 ounce per cup are ideal because they create perfectly bite-sized cakes. Larger tins will increase baking time and change the texture slightly.
How do I know when the mini cakes are baked through?
Look for golden tops and edges. The best test is inserting a toothpick in the center; if it comes out clean or with a few moist crumbs, the cakes are done. Overbaking can dry them out, so keep an eye from the 12-minute mark.
Can I make these cakes ahead of time?
Absolutely. They keep well in an airtight container for a day or two. The glaze stays fresh, especially if you add it right before serving. This makes them perfect for prepping in advance for parties or gatherings.
Is there a vegan version of the lemon glaze?
Yes! You can swap softened butter for a vegan butter or coconut oil and use powdered sugar that is vegan-friendly. The glaze will still have that creamy tang and sweetness that complements the cakes beautifully.
Conclusion
Now that you've got this Mini Lemon Drop Cakes Recipe in your baking arsenal, you have a quick, easy, and utterly delightful treat to brighten your day or impress a crowd. I hope you enjoy the bright lemon flavor and tender texture as much as I do. Once you try them, I’m sure these little cakes will become a favorite go-to whenever you need a dash of sunshine on your plate.
Print
Mini Lemon Drop Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 48 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Mini Lemon Drop Cakes that are perfectly sweet and tangy, featuring a moist lemon-flavored base topped with a luscious lemon glaze. Ideal as bite-sized treats for parties, afternoon tea, or a light dessert.
Ingredients
Cake Ingredients
- 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
Glaze Ingredients
- 1 ½ cups powdered sugar
- 4 tbsp lemon juice
- 2 tbsp butter, softened to room temperature
- 1 tbsp lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Grease a mini muffin tin thoroughly with non-stick cooking spray to prevent sticking, and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and a pinch of salt. Stir to evenly distribute all dry components and set this mixture aside.
- Melt Butter and Add Water: In a saucepan, melt the unsalted butter over medium heat. Once melted, add the water and bring the mixture to a boil while stirring continuously to blend everything well. Immediately remove from heat.
- Combine Wet and Dry Ingredients: Pour the hot butter and water mixture over the dry ingredients. Begin mixing using an electric mixer on low speed to incorporate the ingredients smoothly without overmixing.
- Add Remaining Wet Ingredients: Add the sour cream, the large egg, lemon zest, lemon juice, and vanilla extract to the batter. Continue beating on low speed just until all ingredients are combined and the batter is smooth.
- Fill Muffin Tin and Bake: Spoon about one tablespoon of batter into each greased mini muffin cup, filling each nearly to the top. Place in the preheated oven and bake for 12 to 16 minutes, or until the cakes turn golden and a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the mini cakes from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool to room temperature before glazing.
- Prepare Lemon Glaze: In a separate bowl, combine the powdered sugar, lemon juice, lemon zest, and softened butter. Stir until the glaze is smooth and well incorporated.
- Glaze the Cakes: Dip each cooled mini lemon cake into the lemon glaze or drizzle the glaze over them to coat evenly. Serve immediately or allow glaze to set before serving.
Notes
- Ensure eggs and sour cream are at room temperature for a smoother batter and better rise.
- Do not overmix the batter to keep the cakes light and tender.
- You can substitute the lemon juice with lime juice for a twist on flavor.
- Store glazed cakes in an airtight container at room temperature for up to 2 days.
- Allow glaze to set for about 15-20 minutes if making ahead, to avoid sticky fingers.
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