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From Scratch Mini Lemon Drop Cakes Recipe

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Brighten your day with these easy mini lemon drop cakes! Made from scratch with fresh lemon, they’re the perfect sweet treat.

  • Total Time: 32 minutes
  • Yield: 24 mini cakes 1x

Ingredients

Scale
  • For the Cake:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup butter
  • ½ cup water
  • ¼ cup sour cream
  • 1 large egg
  • 1 tablespoon lemon zest (fresh)
  • 1 tablespoon lemon juice (fresh)
  • For the Lemon Glaze:
  • 1½ cups powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon melted butter
  • 2 tablespoons lemon juice (fresh)
  • 2 tablespoons milk

Instructions

  1. Prep your oven and pans
    Preheat your oven to 325°F and give those mini muffin pans a generous spray of non-stick spray. Don’t skimp—these little cakes like to stick!
  2. Mix the dry ingredients
    Grab a mixing bowl and whisk together your flour, sugar, salt, and baking soda. This ensures everything is evenly distributed and prevents clumps.
  3. Melt the butter mixture
    In a small saucepan, melt the butter over medium heat, then stir in the water and bring it to a gentle boil. The butter-water combo might seem unusual, but it helps create a silky-smooth batter.
  4. Combine wet and dry
    Pour the hot butter mixture into the dry ingredients and beat just until blended. Overmixing can make the cakes dense, so stop as soon as the batter comes together.
  5. Add the zesty magic
    Beat in the sour cream, egg, lemon zest, and lemon juice. The batter should be smooth and lightly fragrant with lemon.
  6. Scoop and bake
    Use a small scoop to fill the mini muffin cups about two-thirds full. Bake for about 12 minutes, or until the tops spring back when lightly touched. Let them cool for five minutes in the pan before transferring to cooling racks.
  7. Make the glaze
    While the cakes cool, whisk together all the glaze ingredients until smooth. Heat it in the microwave for about 10 seconds to thin it out, making it easier to dip the cakes.
  8. Dip and drip
    Once the cakes are cool, dip each one (bottom side down) into the glaze. Let the excess drip off into the bowl, then place them top side down on a cooling rack. Let the glaze harden before serving.

Notes

This recipe makes about 24 mini cakes, but you can easily double or halve it depending on your needs. Just be mindful of your oven space if you’re doubling—you may need to bake in batches. When halving, use a smaller egg or whisk a regular egg and use half of it.

  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert

Find it online: https://recipevibe.com/from-scratch-mini-lemon-drop-cakes-recipe/