Lemon Drop Cakes Recipe

Introduction

These Lemon Drop Cakes are light, tangy, and perfectly sweetened little treats that brighten up any occasion. Miniature in size but bursting with fresh lemon flavor, they’re simple to make and sure to impress your guests.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• ½ teaspoon vanilla extract
• 1 ½ teaspoons fresh lemon zest
• ½ cup whole milk
• 3 tablespoons fresh lemon juice
• 2 tablespoons sour cream
• 1 ½ cups powdered sugar, sifted
• 3 tablespoons fresh lemon juice (for glaze)
• 2 tablespoons unsalted butter, melted (for glaze)
• 2 tablespoons whole milk (for glaze)

Instructions

1. Step 1: Preheat oven to 350°F. Spray two 24-count mini muffin tins with baker’s spray and set aside.
2. Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. Step 3: Using a stand or hand mixer on medium speed, cream together the softened butter and granulated sugar for 1–2 minutes until light and fluffy.
4. Step 4: With the mixer on low, beat in the eggs and egg yolk one at a time, fully combining each before adding the next. Add vanilla extract and lemon zest, then scrape the bowl to incorporate all ingredients.
5. Step 5: In a small bowl, whisk together whole milk, fresh lemon juice, and sour cream.
6. Step 6: Add half of the flour mixture to the butter mixture on low speed, mixing just until incorporated.
7. Step 7: Add the milk mixture and mix again on low speed until combined.
8. Step 8: Add the remaining flour mixture and mix on low speed just until fully incorporated. Scrape the bowl to ensure even mixing; the batter should be thick.
9. Step 9: Using a small cookie scoop, fill each prepared mini muffin cup ½ to ⅔ full (about ¾ tablespoon). Avoid overfilling; some batter may remain.
10. Step 10: Bake for 9–10 minutes until lightly golden around the edges and a toothpick inserted in the center comes out clean.
11. Step 11: Let the cakes cool in the pans for 5 minutes, then invert onto a wire rack with the bottoms facing up to cool completely.
12. Step 12: To make the glaze, whisk sifted powdered sugar, lemon juice, melted butter, and whole milk in a medium bowl until smooth and pourable. Add extra milk by teaspoon if needed to thin.
13. Step 13: Dip each cooled cake into the glaze, coating the entire bottom and sides. Let excess drip back into the bowl, then place glazed cakes back on the rack, bottom side up, to set.
14. Step 14: Once the glaze sets, arrange the lemon drop cakes on a plate and serve.

Tips & Variations

• Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice won’t have the same freshness.
• For a dairy-free version, substitute coconut milk for whole milk and dairy-free butter for unsalted butter.
• If you like extra tang, add a teaspoon of lemon extract to the batter along with the zest.
• Try adding a sprinkle of poppy seeds to the batter for a subtle crunch and visual interest.

Storage

Store the glazed lemon drop cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but let them come to room temperature before serving. The glaze sets best when fresh, but you can gently rewarm the cakes in a microwave for 10 seconds if needed to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to bake the cakes immediately after mixing to maintain their light texture and rise. However, you can prepare the batter and refrigerate it for up to 12 hours; let it come to room temperature and stir gently before baking.

Can I use a regular muffin tin instead of mini muffin tins?

Yes, but adjust baking time to about 15–18 minutes or until a toothpick comes out clean. Fill the cups around ⅔ full and watch closely to avoid overbaking.

Lemon Drop Cakes Recipe

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★★★★★

4.6 from 122 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 48 mini cakes 1x
• Diet: Vegetarian

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Description

Lemon Drop Cakes are delightful mini lemon-flavored cakes with a tender crumb, enhanced by a tangy lemon glaze that perfectly balances sweetness and citrus zest. These bite-sized treats are perfect for any occasion, offering a fresh, zesty flavor in every bite.

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Ingredients

Scale 1x2x3x

For the Cakes

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• ½ teaspoon vanilla extract
• 1 ½ teaspoons fresh lemon zest
• ½ cup whole milk
• 3 tablespoons fresh lemon juice
• 2 tablespoons sour cream

For the Lemon Glaze

• 1 ½ cups powdered sugar, sifted
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, melted
• 2 tablespoons whole milk

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Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F. Spray two 24-count mini muffin tins with baker’s spray for easy removal of cakes.
2. Sift Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking soda, and salt and set aside.
3. Cream Butter and Sugar: Using a stand or handheld mixer on medium speed, cream the softened unsalted butter and granulated sugar for 1-2 minutes until light and fluffy.
4. Add Eggs and Flavorings: Reduce mixer speed to low and add eggs and egg yolk, one at a time, mixing fully after each addition. Then blend in vanilla extract and fresh lemon zest. Scrape bowl sides and bottom to combine fully.
5. Combine Wet Ingredients: In a small bowl, whisk together whole milk, fresh lemon juice, and sour cream.
6. Mix Flour and Wet Mixtures: Add half the flour mixture to the butter mixture on low speed, mixing just until incorporated. Then add the milk mixture and mix until combined. Finally, add the remaining flour mixture and mix until just fully incorporated. Scrape sides and bottom to ensure even mixing. Batter should be thick.
7. Fill Muffin Cups: Using a small cookie scoop, fill each mini muffin cup about ½ to ⅔ full (approximately ¾ tablespoon of batter). Avoid overfilling. There may be a small amount of batter left over.
8. Bake: Bake the cakes for 9-10 minutes or until lightly golden at the edges and a toothpick inserted in the center comes out clean.
9. Cool Cakes: Let the cakes cool in the pans for 5 minutes before carefully flipping them out onto a wire rack with the bottoms facing up. Allow to cool completely.
10. Prepare Lemon Glaze: In a medium bowl, whisk together sifted powdered sugar, fresh lemon juice, melted butter, and whole milk until smooth and pourable. Adjust consistency with additional milk, one teaspoon at a time if needed.
11. Glaze the Cakes: Dip each cooled cake into the lemon glaze, coating the entire bottom and sides. Let excess drip back into the bowl and place the glazed cakes back on the wire rack, bottom side up, to set the glaze fully.
12. Serve: Once the glaze has set, plate and serve the lemon drop cakes for a zesty, sweet treat.

Notes

• Use room temperature eggs and butter to ensure the batter mixes evenly and cakes are tender.
• Don’t overmix the batter once the flour is added; this helps keep the cakes light and fluffy.
• Adjust the glaze consistency by adding milk gradually for desired thickness.
• Store leftover cakes covered in the refrigerator and re-glaze if glaze softens.
• Mini muffin tins can be swapped for standard muffin tins; adjust baking time accordingly.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon drop cakes, mini lemon cakes, lemon glaze, bite-sized desserts, citrus cakes, mini muffins, lemon zest