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.
