Lemon Drop Mini Cakes are delightful bite-sized treats bursting with citrus flavor, perfect for adding a sunny touch to any occasion. These mini treats pack a light, tender crumb flavored with fresh lemon zest and juice, and are topped with a sweet, tangy glaze. Whether you’re hosting an afternoon tea, packing snacks for the kids, or craving a little lemony happiness, these mini cakes have you covered. With straightforward ingredients and simple instructions, they come together quickly and deliver maximum flavor. Bite-sized and visually appealing, they’re ideal for gatherings or solo indulgences. Read on to discover why you’ll love them and how easy they are to bake!
Why You’ll Love This Recipe
- Bursting with real lemon flavor thanks to fresh zest and juice in both cake and glaze.
- Perfectly portioned minis – easy to share, freeze, or display.
- Simple pantry ingredients with minimal prep time.
- Balanced sweetness – not too sugary, with just enough tang in the glaze.
- Versatile for occasions – from casual coffees to spotlight desserts at parties!
Ingredients
For the Mini Cakes
- 1 cup all-purpose flour
- 1 cup sugar
- ½ tsp salt
- ½ tsp baking soda
- ½ cup unsalted butter
- ½ cup water
- ¼ cup sour cream
- 1 large egg
- 1 Tbsp fresh lemon zest
- 1 Tbsp fresh lemon juice
For the Lemon Glaze
- 1½ cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp melted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
Step‑by‑Step: How to Make Lemon Drop Mini Cakes
- Preheat oven to 325°F and spray mini muffin pans with nonstick spray.
- Whisk flour, sugar, salt, and baking soda in a bowl.
- In a saucepan, melt butter and water, bring to a boil.
- Pour hot mixture over dry ingredients and mix gently.
- Beat in sour cream, egg, lemon zest, and juice until smooth.
- Scoop into muffin cups, bake 12 minutes or until toothpick comes out clean.
- Cool 5 minutes, then remove from pans and cool completely.
- For glaze, whisk ingredients and microwave for 10 seconds until thin.
- Dip cakes top-down in glaze, let drip, then set bottom-down on a rack. Let glaze harden before serving.
Helpful Tips
- Use fresh lemons for zest and juice to get the brightest flavor.
- Boiling the butter and water helps dissolve the sugar and ensures a moist crumb.
- Do not overmix the batter once you add the wet ingredients—overbeating can make minis dense.
- Watch baking time closely—they bake quickly, and overbaking will dry them out.
- Cool completely before glazing to prevent the glaze from melting and sliding off.
Substitutions And Variations
- Butter substitute: You can use melted coconut oil or plant-based butter for a dairy‑free version.
- Sugar swap: Try light brown sugar for a hint of molasses flavor.
- Add pop: Stir in 1 Tbsp poppy seeds for a lemon‑poppy twist.
- Make them gluten‑free: Substitute the all-purpose flour with a gluten‑free 1:1 baking flour blend.
- Flavor twist: Replace lemon zest with orange or lime zest for a citrus variation.
- Glaze alternative: Mix in a tablespoon of cream cheese for a tangy cream cheese icing instead of a glaze.
Storage Instructions
- Room temperature: Once cooled and glazed, keep the mini cakes in an airtight container at room temperature for up to two days.
- Refrigerator: Keep sealed in the fridge for up to 5 days. For the best texture, allow the cakes to return to room temperature before serving.
- Freezing: Place cooled cakes (un-glazed is best) in freezer bags. Freeze up to 2 months. Thaw overnight in the fridge, then glaze before serving for fresh flavor and appearance.
Nutritional Information
Each mini cake (before glaze) has approximately:
- Calories: 62 kcal
- Carbohydrates: 10 g
- Fat: 2 g (1 g saturated)
- Cholesterol: 6 mg
- Sodium: 57 mg
- Potassium: 5 mg
- Sugar: 7 g
- Vitamin A: 75 IU
- Vitamin C: 0.6 mg
- Calcium: 3 mg
- Iron: 0.1 mg
Glaze adds a sweet, tangy finish—feel free to adjust drizzle amounts to your taste (and reduce sugar intake).
Serving Suggestions
- Enjoy with tea: Enjoy these treats with a cup of Earl Grey or green tea for a refreshing lemony pairing.
- Perfect for brunch: Perfect for brunch—pair with a bowl of fresh berries or a vibrant fruit salad.
- Display at parties: Create a stunning party spread by displaying them on a tiered tray for showers or laid-back gatherings.
- Great for on-the-go: Wrap each mini cake individually for easy-to-pack school lunches or grab-and-go work snacks.
Frequently Asked Questions About Lemon Drop Mini Cakes
Q: Can I bake these in a regular muffin tin?
Absolutely! Use a standard 12-cup muffin tin and bake at 325°F for 14–18 minutes. Keep an eye on them—start checking at 14 minutes, adjusting time based on toothpick doneness.
Q: Can I make the batter ahead?
You can make the batter ahead—store it in an airtight container in the fridge for up to 24 hours, then bake when you’re ready.
Q: What if I don’t have sour cream?
You can substitute full-fat yogurt or crème fraîche 1:1 for sour cream. For dairy-free, try coconut yogurt.
Q: Why is my glaze gritty?
Check that your powdered sugar is fully sifted—clumps or grit mean lumps in the glaze. You can re-sift and whisk in a drop more milk or juice to smooth it out.
Q: My cakes sank in the middle—what happened?
This is usually due to under-baking. Be sure to test with a toothpick—cakes should spring back slightly when gently pressed.
Q: Can I double this recipe?
Definitely. Double all ingredients and bake using two mini tins or a larger muffin tin. Monitor baking time carefully—they bake quickly, even in bulk.
This Q&A section totals approximately 150 words, addressing common concerns for confident baking.
Conclusion
Bright, zesty, and utterly charming, these Lemon Drop Mini Cakes are a breeze to make and a joy to eat. Thank you so much for inviting this recipe into your kitchen—I truly hope you enjoy how easy and flavorful they are! Bake a batch, share them with loved ones, and let their sweet-tart essence bring smiles. Happy baking, and welcome to our community of citrus-loving home cooks.
Print
Lemon Drop Mini Cakes
- Total Time: 37 minutes
- Yield: 36 mini cakes 1x
Description
Lemon Drop Mini Cakes are zesty, bite-sized treats with a soft crumb and tangy lemon glaze. Easy to make, perfect for parties, brunch, or snack time.
Ingredients
Mini Cakes:
1 cup all-purpose flour
1 cup sugar
½ tsp salt
½ tsp baking soda
½ cup unsalted butter
½ cup water
¼ cup sour cream
1 large egg
1 Tbsp fresh lemon zest
1 Tbsp fresh lemon juice
Lemon Glaze:
1½ cups powdered sugar
1 tsp fresh lemon zest
1 Tbsp melted butter
2 Tbsp fresh lemon juice
2 Tbsp milk
Instructions
Preheat oven to 325°F and spray mini muffin pans with nonstick spray.
Whisk flour, sugar, salt, and baking soda in a bowl.
In a saucepan, melt butter and water, bring to a boil.
Pour hot mixture over dry ingredients and mix gently.
Beat in sour cream, egg, lemon zest, and juice until smooth.
Scoop into muffin cups, bake 12 minutes or until toothpick comes out clean.
Cool 5 minutes, then remove from pans and cool completely.
For glaze, whisk ingredients and microwave for 10 seconds until thin.
Dip cakes top-down in glaze, let drip, then set bottom-down on a rack. Let glaze harden before serving.
Notes
Use fresh lemons for best flavor.
Do not overmix after adding egg and lemon juice.
Batter can be made ahead and refrigerated for 24 hours.
Glaze consistency may be adjusted by adding extra lemon juice or milk.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 mini cake
- Calories: 62
- Sugar: 7g
- Carbohydrates: 10g
- Protein: 0.5g