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