These Mini Lemon Drop Cakes are delightfully moist, tangy, and perfect for any occasion! Bursting with fresh lemon flavor, these little cakes are topped with a sweet and zesty lemon glaze that enhances their citrusy taste. Easy to make and even easier to enjoy, these mini treats are ideal for afternoon tea, parties, or simply a sweet indulgence. Each bite-sized cake delivers a perfect balance of sweetness and tanginess that will have everyone reaching for seconds!
Ingredients:
For the Mini Cakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
- 1 teaspoon lemon zest
- 1 tablespoon butter, melted
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini cupcake liners.
- Prepare the Batter: In a medium mixing bowl, combine the flour, sugar, salt, and baking soda. Add the water and bring to a gentle simmer, then remove from heat.
- Combine Wet and Dry Ingredients: Pour the warm butter mixture into the dry ingredients, stirring to combine. Add the sour cream, egg, lemon zest, and lemon juice, and mix until smooth and well combined.
- Bake the Cakes: Divide the batter evenly among the mini muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the tin for a few minutes before moving them to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, milk, lemon zest, and melted butter until smooth and pourable. Modify the consistency by adding additional milk or powdered sugar as necessary.
- Glaze the Cakes: Once the cakes are cool, dip the tops of each mini cake into the glaze or spoon it over each one. Let the glaze sit for a few minutes to firm up before serving.
- Serve and Enjoy: Arrange the mini lemon drop cakes on a serving platter, and enjoy their fresh, zesty flavor! These are delicious on their own or paired with a cup of tea or coffee.
Conclusion:
These Mini Lemon Drop Cakes are a perfect blend of sweet and tangy flavors, delivering a delightful lemony burst in each bite. The zesty glaze adds a beautiful finish, making them both visually appealing and irresistibly tasty. Ideal for gatherings or a sweet treat at home, these mini cakes are easy to make and guaranteed to brighten anyone’s day with their refreshing citrus flavor.
Mini Lemon Drop Cakes with Zesty Lemon Glaze
Moist and tangy mini lemon cakes topped with azesty lemon glaze, perfect for any occasion and bursting with fresh lemonflavor.
Ingredients
For the Mini Cakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
- 1 teaspoon lemon zest
- 1 tablespoon butter melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini cupcake liners.
- Prepare the Batter: In a medium mixing bowl, combine the flour, sugar, salt, and baking soda. Add the water and bring to a gentle simmer, then remove from heat.
- Combine Wet and Dry Ingredients: Pour the warm butter mixture into the dry ingredients, stirring to combine. Add the sour cream, egg, lemon zest, and lemon juice, and mix until smooth and well combined.
- Bake the Cakes: Divide the batter evenly among the mini muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the tin for a few minutes before moving them to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, milk, lemon zest, and melted butter until smooth and pourable. Modify the consistency by adding additional milk or powdered sugar as necessary.
- Glaze the Cakes: Once the cakes are cool, dip the tops of each mini cake into the glaze or spoon it over each one. Let the glaze sit for a few minutes to firm up before serving.
- Serve and Enjoy: Arrange the mini lemon drop cakes on a serving platter, and enjoy their fresh, zesty flavor! These are delicious on their own or paired with a cup of tea or coffee.