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Lemon Drop Cakes with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 98 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 48 mini lemon drop cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Lemon Drop Cakes are delightful mini treats bursting with fresh lemon flavor and a luscious lemon glaze. Moist and tender with a soft crumb, they are perfect for parties, snacks, or a light dessert. Made with simple ingredients like all-purpose flour, fresh lemon juice, and zest, plus a creamy lemon glaze, these bite-sized cakes offer a refreshing citrusy sweetness with every bite.

Ingredients

Scale

Lemon Cakes:

  • 1½ 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
  • 1½ teaspoons fresh lemon zest
  • ½ cup whole milk
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons sour cream

Lemon Glaze:

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

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F. Lightly spray two 24-count mini muffin tins with baker’s spray to prevent sticking, then set them aside.
  2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening and ensures a light texture.
  3. Cream butter and sugar: Using a stand or hand mixer on medium speed, cream the softened unsalted butter with the granulated sugar for 1-2 minutes until the mixture is light and fluffy, which aerates the batter.
  4. Add eggs and flavorings: Reduce mixer speed to low and add the eggs and egg yolk one at a time, fully incorporating each before adding the next. Then blend in the vanilla extract and fresh lemon zest. Scrape down the bowl sides to ensure even mixing.
  5. Mix wet ingredients: In a small bowl, whisk together whole milk, fresh lemon juice, and sour cream until smooth and combined.
  6. Combine flour and batter: Add half of the flour mixture to the butter mixture on low speed, mixing until just incorporated to prevent overmixing.
  7. Add wet mixture: Pour the milk-lemon-sour cream mixture into the batter and mix on low speed until fully incorporated.
  8. Add remaining flour: Mix in the remaining flour mixture on low speed just until all flour is incorporated. Scrape the bowl ensuring the batter is thick and evenly mixed.
  9. 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, as the cakes will rise slightly while baking.
  10. Bake cakes: Bake for 9-10 minutes until the edges turn lightly golden and a toothpick inserted in the center comes out clean.
  11. Cool cakes: Let the cakes cool in the pans for 5 minutes, then turn out onto a wire rack with bottoms facing up to cool completely while you prepare the glaze.
  12. Prepare lemon glaze: In a medium bowl, whisk together sifted powdered sugar, fresh lemon juice, melted unsalted butter, and whole milk until smooth with a pourable consistency. Add milk in 1 teaspoon increments if thinning is needed.
  13. Glaze cakes: Dip each cooled mini cake into the glaze, coating the entire bottom and sides. Allow excess glaze to drip back into the bowl before placing the cakes back onto the wire rack, bottom side up, to let the glaze set.
  14. Serve: Once the glaze is fully set, plate and serve these refreshing lemon drop cakes.

Notes

  • Storage: Store the lemon drop cakes in an airtight container in the refrigerator for up to 5 days or on the counter for 3-4 days.
  • Freezing: Unglazed cakes can be frozen in an airtight container for up to 2 months.
  • Wash lemons thoroughly before zesting and juicing to remove any residue.
  • Use room temperature whole milk and sour cream for best texture and even mixing.
  • Do not overfill mini muffin cups to avoid overflowing during baking.
  • Baking is done when cakes are lightly golden at edges and toothpick inserted comes out clean.

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 90
  • Sugar: 8g
  • Sodium: 70mg
  • Fat: 4g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0.2g
  • Protein: 1.2g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/lemon-drop-cakes-with-lemon-glaze-recipe/