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:
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1 cup all-purpose flour
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1 cup sugar
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ยฝ tsp salt
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ยฝ tsp baking soda
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ยฝ cup unsalted butter
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ยฝ cup water
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ยผ cup sour cream
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1 large egg
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1 Tbsp fresh lemon zest
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1 Tbsp fresh lemon juice
Lemon Glaze:
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1ยฝ cups powdered sugar
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1 tsp fresh lemon zest
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1 Tbsp melted butter
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2 Tbsp fresh lemon juice
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2 Tbsp milk
Instructions
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Preheat oven to 325ยฐF and spray mini muffin pans with nonstick spray.
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Whisk flour, sugar, salt, and baking soda in a bowl.
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In a saucepan, melt butter and water, bring to a boil.
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Pour hot mixture over dry ingredients and mix gently.
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Beat in sour cream, egg, lemon zest, and juice until smooth.
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Scoop into muffin cups, bake 12 minutes or until toothpick comes out clean.
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Cool 5 minutes, then remove from pans and cool completely.
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For glaze, whisk ingredients and microwave for 10 seconds until thin.
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Dip cakes top-down in glaze, let drip, then set bottom-down on a rack. Let glaze harden before serving.
Notes
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Use fresh lemons for best flavor.
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Do not overmix after adding egg and lemon juice.
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Batter can be made ahead and refrigerated for 24 hours.
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Glaze consistency may be adjusted by adding extra lemon juice or milk.
Nutrition
- Serving Size: 1 mini cake
- Calories: 62
- Sugar: 7g
- Carbohydrates: 10g
- Protein: 0.5g