Name: Mini Lemon Drop Cakes Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
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; 1 ½ cups powdered sugar; 4 tbsp lemon juice; 2 tbsp butter, softened to room temperature; 1 tbsp lemon zest

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 image shows a close-up of four small round lemon-flavored cakes placed on a white marbled surface covered with parchment paper. Each cake has a smooth, glossy pale yellow icing layer on top that covers the entire cake, creating one even layer. One cake in the front has a bite taken out, revealing a soft, moist, crumbly yellow cake inside. There are also bright yellow lemon wedges placed around the cakes, adding a fresh look with their shiny, juicy texture and rough skin. The background includes a blurred gray fabric. photo taken with an iphone --ar 4:5 --v 7

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

A close-up of a small round lemon cookie held by a woman's hand with light pink nail polish, showing a bite taken to reveal a soft, crumbly yellow inside and a smooth pale yellow icing layer on top. In the background, more cookies with the same icing and a small lemon wedge decoration sit on a white marbled surface, adding soft, warm yellow and cream tones to the image. The texture of the cookie inside looks moist and tender, while the icing appears smooth and slightly glossy photo taken with an iphone --ar 4:5 --v 7

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.