Mini Lemon Drop Cakes

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Bite-Sized Sunshine in Every Bite

Bright, tangy, and irresistibly sweet, Mini Lemon Drop Cakes are the perfect dessert for any occasion. These petite treats pack a punch of zesty lemon flavor, topped with a glossy glaze that melts in your mouth. Whether you’re hosting a brunch, celebrating a birthday, or simply treating yourself, these mini cakes are guaranteed to brighten your day.

Why You’ll Love This Recipe

  • Bursting with Flavor: Each bite delivers a perfect balance of tart lemon and sweet glaze.
  • Perfectly Sized: The mini muffin tin makes these treats bite-sized and portion-friendly.
  • Easy to Make: Simple ingredients and straightforward steps make this a great recipe for bakers of all levels.
  • Ideal for Sharing: These delightful cakes are perfect for parties, picnics, or gifting.

Ingredients You’ll Need

For the Mini Cakes:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup butter
  • ½ cup water
  • ¼ cup sour cream
  • 1 egg
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice

For the Glaze:

  • 1 ½ cups powdered sugar
  • 2 tbsp lemon juice
  • 2 tbsp milk
  • 1 tsp lemon zest
  • 1 tbsp butter, melted

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 325°F (165°C). Grease a mini muffin tin with cooking spray to prevent sticking.

2. Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, salt, and baking soda. Set aside.

3. Prepare the Buttery Mixture

In a small saucepan, melt the butter over medium heat. Add water, stir, and bring the mixture to a gentle boil.

4. Combine Wet and Dry Ingredients

Pour the hot buttery mixture into the bowl of dry ingredients. Using an electric mixer, mix until just combined.

5. Add the Lemon Flavor

Incorporate the sour cream, egg, lemon zest, and lemon juice. Beat until the batter is smooth and well-combined.

6. Bake the Mini Cakes

Spoon the batter into the greased mini muffin tin, filling each cavity about ¾ full. Bake for 10-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

7. Prepare the Lemon Glaze

While the cakes are cooling, whisk together the powdered sugar, lemon juice, lemon zest, milk, and melted butter in a small bowl. Heat the glaze for 10-15 seconds in the microwave to make it easier to dip.

8. Glaze the Cakes

Dip each mini cake (bottom side down) into the glaze, ensuring a smooth and even coating. Place the glazed cakes back on the wire rack and allow the glaze to harden before serving.

Kitchen Equipment Needed

  • Mini muffin tin
  • Mixing bowls
  • Saucepan
  • Electric mixer
  • Wire rack
  • Whisk or fork

Tips and Tricks

  • Zest Like a Pro: Use a microplane zester for fine, fragrant lemon zest. Avoid grating into the white pith, which can taste bitter.
  • Adjust the Glaze: Add more powdered sugar for a thicker glaze or more lemon juice for extra tang.
  • Batch Baking: If you have only one mini muffin tin, bake in batches and re-grease the tin each time.
  • Storage: Store leftover cakes in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.

Variations to Try

  • Orange Drop Cakes: Substitute lemon juice and zest with orange for a sweeter citrus twist.
  • Poppy Seed Addition: Add a teaspoon of poppy seeds to the batter for a delightful crunch.
  • Glaze Drizzle: Instead of dipping, drizzle the glaze over the cakes for a more rustic look.

Perfect Pairings

Pair your Mini Lemon Drop Cakes with:

  • Tea: A hot cup of Earl Grey or chamomile tea enhances the citrusy notes.
  • Coffee: The sweetness balances well with a bold espresso or latte.
  • Fruit: Serve alongside fresh berries for a refreshing contrast.

Frequently Asked Questions

Can I make these cakes ahead of time?

Yes! These cakes can be baked a day in advance and stored in an airtight container. Glaze them just before serving for the best presentation.

Can I freeze Mini Lemon Drop Cakes?

Absolutely. Freeze the unglazed cakes in a single layer in a freezer-safe container. Thaw at room temperature and glaze before serving.

What if I don’t have a mini muffin tin?

You can use a standard muffin tin and adjust the baking time to 15-20 minutes. The cakes will be larger but just as delicious.

Call to Action

These Mini Lemon Drop Cakes are the ultimate treat for any occasion, offering vibrant flavor in every bite. Perfect for parties, gifts, or just a sweet indulgence, they’re easy to make and impossible to resist. If you loved this recipe, share it with friends and family, and don’t forget to subscribe to our blog for more delightful recipes like this one. Happy baking!

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