MINI LEMON DROP CAKES RECIPE

If you’re looking for a dessert that’s as delightful to look at as it is to eat, these Mini Lemon Cakes with Lemon Glaze are sure to satisfy.

Bursting with zesty citrus flavor, these buttery bite-sized cakes are drenched in a mouthwatering lemon glaze that adds a tangy twist to every bite. Perfect for afternoon tea, a light dessert, or even as a sweet party treat, these little cakes will leave everyone reaching for more.

Each mini cake offers a delicate crumb that pairs beautifully with the bright, tangy glaze. With a hint of fresh lemon zest in both the cake and the glaze, these lemon treats pack a citrus punch that’s wonderfully refreshing. The balance of sweet and tart makes them an irresistible choice for lemon lovers and dessert enthusiasts alike.

Whipping up these mini lemon cakes is easier than you might think. In just under 40 minutes, you can transform simple pantry ingredients into a batch of deliciously moist cakes that are sure to impress. Let’s dive into the recipe and discover how to make these delightful lemon cakes step by step.

Key Ingredients for Mini Lemon Cakes with Lemon Glaze

  • All-purpose flour – Provides the structure for the mini cakes, giving them a soft, tender crumb.
  • Sugar – Adds sweetness and helps to create a perfectly moist texture.
  • Butter – Adds richness and a buttery flavor that complements the bright lemon notes.
  • Sour cream – Keeps the cakes incredibly moist while adding a subtle tang that enhances the lemon flavor.
  • Fresh lemon zest and juice – The star ingredients that infuse the cakes and glaze with vibrant citrus flavor.
  • Powdered sugar – The base for the glaze, which balances the tartness of the lemon juice for a sweet finish.

Simple Steps to Make Your Mini Lemon Cakes

  1. Preheat your oven to 325°F (165°C) and generously spray mini muffin pans with non-stick spray to ensure easy release.
  2. In a mixing bowl, whisk together the flour, sugar, salt, and baking soda to combine the dry ingredients.
  3. Melt the butter in a small saucepan over medium heat. Add the water and bring it to a gentle boil.
  4. Pour the hot butter mixture over the dry ingredients and mix with a hand mixer until just combined. Then, beat in the sour cream, egg, lemon zest, and juice until the batter is smooth.
  5. Scoop the batter into the prepared mini muffin pans, filling each about three-quarters full. Bake for 12 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pan for 5 minutes, then transfer them to a cooling rack. Let the cakes cool completely before glazing.
  7. For the glaze, whisk together powdered sugar, lemon zest, melted butter, lemon juice, and milk until smooth. Microwave the glaze for about 10 seconds to thin it slightly.
  8. Dip the bottom of each cooled mini cake into the glaze, allowing excess glaze to drip back into the bowl. Place the cakes, top-side down, onto a cooling rack set over waxed paper to catch any drips. Let them sit until the glaze hardens.

Tips for the Perfect Mini Lemon Cakes

  • Use a high-quality non-stick spray that contains flour, such as Baker’s Joy, to ensure the cakes release effortlessly from the pans.
  • For an extra burst of lemon flavor, consider adding a few drops of lemon extract to the batter.
  • If you prefer a thicker glaze, skip the microwaving step and dip the cakes twice, allowing them to dry between dips.

Variations and Serving Ideas

These mini lemon cakes are wonderfully versatile! You can substitute lime or orange zest and juice for a different citrus twist. For a touch of elegance, garnish with a small edible flower or a sprinkling of finely chopped candied lemon peel. Serve with fresh berries and whipped cream for a delightful dessert presentation.

Storing and Freezing Leftovers

To keep these mini lemon cakes fresh, store them in an airtight container at room temperature for up to three days. If you want to enjoy them later, they freeze beautifully! Place the cakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They will keep for up to three months. Thaw at room temperature and re-glaze if desired.

Indulge in the bright, citrusy goodness of these Mini Lemon Cakes with Lemon Glaze, and enjoy every tangy, buttery bite!