Lemon Drop Cakes with Lemon Glaze Recipe

If you’re on the hunt for a bright, zesty treat that’s both bite-sized and bursting with flavor, you’re going to love this Lemon Drop Cakes with Lemon Glaze Recipe. I absolutely love how these mini cakes turn out – moist, tender, and perfectly tangy with a luscious lemon glaze that sends them over the top. When I first tried this recipe, I felt like I’d hit the jackpot with a dessert that’s simple but feels special enough to impress guests or just make any afternoon feel like a celebration. So, grab your apron and let’s dive into making these irresistible little lemon delights together!

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Ingredients You’ll Need

This Lemon Drop Cakes with Lemon Glaze Recipe relies on simple, fresh ingredients that work together to produce moist, flavorful cakes with a wonderful tang. Using fresh lemon zest and juice makes all the difference, so don’t skip the fresh stuff if you can help it.

• All-purpose flour: This provides the perfect structure without weighing the cakes down.
• Baking soda: Helps the cakes rise nicely and gives them a light texture.
• Salt: Just a pinch to balance the sweetness and enhance all the lemony notes.
• Granulated sugar: Sweetens the cakes evenly while creaming with butter for fluffiness.
• Unsalted butter: Room temperature butter creams up beautifully with sugar to give tender crumb.
• Eggs and egg yolk: These add richness and moisture – make sure they’re at room temperature for best mixing.
• Vanilla extract: A little warmth that compliments the lemon without overpowering it.
• Fresh lemon zest: This is the star – it gives that fresh, bright citrus flavor.
• Whole milk: Adds moisture and keeps the cakes tender; room temperature ensures smooth mixing.
• Fresh lemon juice: More zing and tang in the batter, balancing the sweetness perfectly.
• Sour cream: A secret ingredient that adds subtle tang and keeps the cakes moist.
• Powdered sugar (for glaze): Gives the glaze that perfect sweet finish and smooth texture.
• Melted unsalted butter (for glaze): Adds richness and shine to the glaze.
• Milk (for glaze): Thins the glaze to a beautiful pourable consistency.

Variations

I love that this Lemon Drop Cakes with Lemon Glaze Recipe is a great canvas to play with! Feel free to tweak it to suit your mood or occasion – I’ve tried a few fun variations myself that make these little cakes stand out.

• Lavender Lemon: Adding a teaspoon of culinary lavender to the batter gives it a subtle floral hint that’s dreamy and unexpected – my guests always ask what that lovely aroma is!
• Gluten-Free: Swap the all-purpose flour for a gluten-free baking blend. Just be sure to check the blend includes xanthan gum for structure.
• Berry Zest: A handful of fresh blueberries or raspberries folded into the batter is a fresh twist and adds a pop of color.
• Dairy-Free: Use almond or oat milk instead of whole milk and coconut yogurt or a dairy-free sour cream alternative to keep these cakes moist.

How to Make Lemon Drop Cakes with Lemon Glaze Recipe

Step 1: Prep Your Pans and Ingredients Just Right

Start by preheating your oven to 350ºF. Lightly spray two 24-cup mini muffin tins with baker’s spray to make sure your lemon drop cakes come out easily – trust me, it makes all the difference. While the oven warms, it’s a good time to get your baking ingredients measured and ready. I always like to have my eggs, milk, and sour cream at room temperature before mixing; it really helps everything come together smoothly without clumps or curdling.

Step 2: Mix the Dry Ingredients Separately

In a medium bowl, sift together the all-purpose flour, baking soda, and salt. This step is key because it evenly distributes the raising agent and salt, ensuring your cakes bake up light and uniform. Set this aside while you move on to creaming the butter and sugar.

Step 3: Cream the Butter and Sugar Until Fluffy

Using a stand mixer or hand mixer on medium speed, beat the softened unsalted butter with the granulated sugar for 1-2 minutes. You’ll notice the mixture turns lighter in color and fluffy in texture – that’s exactly what you want. This aerates the batter, which leads to a tender cake crumb that melts in your mouth.

Step 4: Add Eggs and Flavorings with Care

With the mixer on low, add in the eggs and egg yolk one at a time, mixing fully after each addition. Patience here is your friend—this prevents the batter from curdling and keeps the texture silkier. Next, stir in the vanilla extract and fresh lemon zest. The lemon zest will fill your kitchen with the most wonderful citrus aroma—you’ll find it instant mood-lifting!

Step 5: Combine the Wet Ingredients

In a small bowl, whisk together the whole milk, fresh lemon juice, and sour cream until smooth. This mixture balances the tang from the lemon juice with the rich moisture of the sour cream, creating a lush batter that stays tender even after baking.

Step 6: Fold Ingredients Together Smartly

Add half of the dry flour mixture to the butter mixture on low speed, mixing just until incorporated. Then add the milk mixture and mix again gently. Finally, add the remaining dry ingredients and give a final mix, scraping down the bowl sides to make sure everything’s combined but not over-mixed. The batter should be thick and luscious, perfect for tiny cakes.

Step 7: Fill the Mini Muffin Tins and Bake

Using a small cookie scoop or tablespoon, spoon the batter into the prepared mini muffin tins until they’re about half to two-thirds full. Avoid overfilling—this helps keep your cakes perfectly shaped and prevents overflow. Bake the cakes for 9-10 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out clean. If you’ve ever struggled with overbaked or dry mini cakes, this timing is your sweet spot.

Step 8: Cool and Flip Before Glazing

Allow the cakes to cool in the pans for 5 minutes—you want them to firm up just enough to flip out without breaking. Flip each mini cake onto a wire rack with the bottoms facing up; that’s where the magic glaze will stick and shine. Let them cool completely before moving on to the glaze step.

Step 9: Prepare the Tangy Lemon Glaze

While the cakes cool, whisk together sifted powdered sugar, fresh lemon juice, melted butter, and whole milk until smooth and pourable. If the glaze is too thick, add milk 1 teaspoon at a time to thin it to your liking. This glaze is what sets these mini cakes apart—a shiny, tangy finish that’s delightfully sweet without being overpowering.

Step 10: Dip and Set the Glaze

Dip the bottom and sides of each cooled lemon drop cake into the glaze, swirling to coat completely. Let any excess drip off before placing the cakes back on the rack, glaze-side up, to allow the glaze to set completely. Repeat with all the mini cakes, and prepare to wow your family or guests!

How to Serve Lemon Drop Cakes with Lemon Glaze Recipe

Garnishes

I like to sprinkle a tiny pinch of extra lemon zest on the glaze once it sets – it adds a fresh, zesty pop and looks stunning. Sometimes, I add a few finely chopped candied lemon peel pieces for a little chewy contrast that makes these cakes feel extra special.

Side Dishes

These lemon drop cakes are fantastic with a cup of strong black coffee or a fragrant herbal tea like chamomile or mint. For brunch, I’ll often serve them alongside fresh fruit salad or a crisp green salad with a mild vinaigrette to balance the sweetness.

Creative Ways to Present

For parties, I sometimes arrange the lemon drop cakes on a tiered dessert stand with fresh edible flowers and small lemon wedges for a beautiful, garden-party look. I’ve also wrapped them individually in parchment paper tied with twine to make charming take-home treats for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover lemon drop cakes in an airtight container in the refrigerator for up to five days. If you’re storing them on the counter, they’ll stay fresh for about 3-4 days. Just make sure to keep them covered so the glaze doesn’t dry out or attract moisture.

Freezing

Freezing these cakes unglazed works best. Wrap them tightly in plastic wrap and place in an airtight container or freezer bag for up to two months. When you want to enjoy them, thaw in the fridge overnight before glazing for a fresh-from-the-oven taste.

Reheating

If you have leftover cakes that have been refrigerated, I like to warm a few seconds in the microwave (about 10-15 seconds) to soften the glaze slightly and refresh that fresh-baked feel. Just be careful not to heat too long or the glaze can get too soft or sticky.

FAQs

Final Thoughts

I genuinely love this Lemon Drop Cakes with Lemon Glaze Recipe because it’s an easy way to brighten any day with something homemade, sweet, and a little tart. Every time I make them, family and friends ask for the recipe—it’s just that good! I hope you have as much fun making these as I do, and that they bring a little sunshine to your table. Give them a try soon—you won’t regret adding these tiny bursts of lemony happiness to your baking repertoire!

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