Irresistible Mini Lemon Drop Cakes Recipe for Sweet Citrus Joy

Whipping up these delightful mini lemon drop cakes brings sunshine right to your dessert plate.

Sweet citrus notes dance through every tender crumb, promising pure happiness.

Compact and adorable, these little treats pack intense flavor in each compact bite.

Zesty lemons infuse each miniature cake with bright, tangy character that sparks joy.

Bakery-style perfection awaits you with this simple yet elegant recipe.

Soft, moist, and irresistibly cute, these mini cakes will have everyone asking for seconds.

Prepare to be the star baker at your next gathering.

Why Mini Lemon Drop Cakes Are A Tangy Sweet Delight

• Craft Bite-Sized Delights: These mini lemon drop cakes provide perfect portion-controlled treats that are adorable and irresistible for any gathering or personal indulgence.
• Master Simple Baking Skills: The recipe offers straightforward steps with basic ingredients, making it accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Burst with Bright Flavors: Packed with fresh lemon juice and zest, these mini cakes deliver a vibrant, tangy taste that refreshes the palate and brings sunshine to your dessert experience.
• Versatile Crowd-Pleaser: Ideal for parties, potlucks, afternoon tea, or casual dessert moments, these mini cakes can adapt to multiple occasions and impress guests with their elegant appearance and zesty flavor profile.

What You’ll Need For Mini Lemon Drop Cakes

• All-Purpose Flour: A fundamental base that provides structure and texture to the mini lemon cakes.
• Baking Powder: Helps the cakes rise and creates a light, fluffy consistency.
• Salt: Enhances the overall flavor and balances the sweetness of the cakes.

• Butter: Adds richness and moisture to the cake, creating a tender crumb.
• Granulated Sugar: Provides sweetness and helps to create a golden color during baking.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Sour Cream: Adds moisture and creates a tender, soft texture in the cakes.
• Fresh Lemon Juice, Lemon Zest: Bring bright, citrusy flavor and aromatic notes to the dessert.
• Vanilla Extract: Adds depth and enhances the overall flavor profile.
• Milk: Helps to achieve the right batter consistency and adds moisture.

• Powdered Sugar, Fresh Lemon Juice: Creates a tangy, sweet glaze that complements the lemon cakes and adds a beautiful finish.

How To Bake Mini Lemon Drop Cakes Easily

Step 1: Warm Up the Oven

Crank the oven to a toasty 350°F and get your mini cake pan ready by giving each cavity a generous coating of butter or cooking spray.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Salt

Make sure everything is blended smoothly with zero lumps lurking around.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to beat softened butter and granulated sugar until the mixture becomes light, fluffy, and looks like a cloud – about 3 minutes of mixing magic.

Step 4: Add Eggs Gently

Drop eggs into the butter mixture one at a time, beating thoroughly after each addition to create a silky smooth base.

Step 5: Incorporate Zesty Flavors

• Sour cream
• Fresh lemon juice
• Lemon zest
• Vanilla extract

Stir gently until everything is evenly distributed.

Step 6: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture into the wet ingredients, alternating with milk. Mix until just combined – don’t go overboard with mixing.

Step 7: Fill the Cake Cavities

Carefully spoon the batter into the prepared mini cake pan, filling each cavity about three-quarters full to give them room to rise and shine.

Step 8: Bake to Perfection

Slide the pan into the oven and bake for 18-22 minutes. They’re done when a toothpick comes out clean with just a few crumbs hanging on.

Step 9: Cool Down

Let the cakes rest in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Step 10: Create Lemon Glaze

Whisk powdered sugar with fresh lemon juice until you have a smooth, slightly runny glaze that’ll make these mini cakes sing with citrusy goodness.

Step 11: Drizzle and Decorate

Once the cakes are completely cool, drizzle the lemon glaze over the top, letting it cascade down the sides for a mouthwatering finish.

Step 12: Let the Glaze Set

Give the glaze 10-15 minutes to set, then get ready to enjoy these zesty little treats!

Helpful Tips For Lemon Drop Cake Success

• Prevent Dry Cakes: Avoid overmixing batter to keep mini cakes moist and tender, stopping just when ingredients are combined.
• Zest Like a Pro: Use a microplane or fine grater to extract maximum lemon flavor without bitter white pith.
• Glaze Temperature Trick: Let cakes cool completely before glazing to prevent runny, absorbed glaze and maintain beautiful drizzle effect.
• Substitute with Ease: Replace sour cream with Greek yogurt for a lighter texture or use almond milk for a dairy-free version.
• Pan Preparation Hack: Line mini cake cavities with parchment paper strips for effortless cake removal and pristine presentation.

Flavorful Twists On Mini Lemon Drop Cakes

• Lavender Lemon Mini Cakes: Add 1 tablespoon of dried lavender buds to the flour mixture and replace lemon zest with lavender extract for a floral, aromatic variation.
• Blueberry Lemon Mini Cakes: Gently fold 1 cup of fresh blueberries into the batter just before filling the pan, creating bursts of fruity flavor throughout the cakes.
• Coconut Lemon Mini Cakes: Mix 1/2 cup shredded coconut into the dry ingredients and sprinkle toasted coconut flakes on top of the glaze for tropical notes.
• Olive Oil Lemon Mini Cakes: Substitute butter with extra virgin olive oil for a lighter, more Mediterranean-inspired texture and subtle grassy undertones.

Perfect Pairings For Mini Lemon Drop Cakes

• Pair Zesty Citrus Cocktails: Mix a refreshing limoncello spritz or lemon drop martini that complements the cake's bright lemon flavor.
• Enhance with Creamy Accompaniments: Serve alongside a dollop of lavender-infused whipped cream or a scoop of vanilla bean ice cream to balance the cake's tanginess.
• Match with Light Herbal Tea: Brew a delicate chamomile or Earl Grey tea that softens the cake's citrus notes and provides a soothing contrast to its vibrant taste.
• Complement with Fresh Berries: Garnish the plate with fresh raspberries or strawberries, adding a subtle sweetness that harmonizes with the lemon's sharp profile.

Keep Mini Lemon Drop Cakes Fresh And Tasty

• Store glazed mini lemon drop cakes in an airtight container inside the refrigerator for up to 3-4 days. Ensure they are completely cooled before sealing to prevent condensation.
• Wrap individual unfrosted cakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw at room temperature and add glaze just before serving.
• Keep unglazed cakes at room temperature in a sealed container for 1-2 days. Place a paper towel underneath to absorb excess moisture and maintain freshness.
• Store lemon glaze in a separate sealed container in the refrigerator for up to one week. Bring to room temperature and whisk before drizzling over cakes when ready to serve.

Mini Lemon Drop Cakes FAQ Quick Round

• Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice provides the best flavor and brightness. Bottled juice works in a pinch but might taste slightly less vibrant and could affect the cake’s overall taste.

• How do I prevent my mini cakes from sticking to the pan?

Generously grease the mini cake pan with butter or cooking spray, ensuring complete coverage of each cavity. You can also dust the greased pan with a light layer of flour for extra non-stick protection.

• What if I don't have a mini cake pan?

You can use a muffin tin as an alternative. The recipe will work similarly, but adjust baking time slightly and check for doneness around 15-18 minutes. The texture and shape might be slightly different from traditional mini cakes.

Mini Lemon Drop Cakes Recipe

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4.5 from 22 reviews

• Total Time: 50-57 minutes
• Yield: 12 1x

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Description

Delightful mini lemon drop cakes sparkle with zesty citrus charm, offering pure sunshine on a plate. Sweet pastry lovers will savor these bite-sized delicacies that promise refreshing flavor and elegant simplicity.

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Ingredients

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Primary Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1/4 cup fresh lemon juice

Wet Ingredients:

• 1/2 cup sour cream
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1/4 cup milk

Dry and Finishing Ingredients:

• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

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Instructions

1. Preheat the oven to 350°F and prepare a mini cake pan by thoroughly greasing each cavity with butter or cooking spray.
2. Combine flour, baking powder, and salt in a medium mixing bowl, whisking until perfectly blended and free of lumps.
3. Cream together softened butter and granulated sugar in a separate large bowl using an electric mixer until the mixture becomes light and fluffy, approximately 3 minutes.
4. Incorporate eggs one at a time into the butter mixture, beating thoroughly after each addition to ensure smooth integration.
5. Fold in sour cream, fresh lemon juice, lemon zest, and vanilla extract, stirring gently until ingredients are evenly distributed.
6. Gradually introduce the dry ingredient mixture into the wet ingredients, alternating with milk, mixing until just combined without overmixing.
7. Carefully spoon batter into the prepared mini cake pan, filling each cavity about three-quarters full for optimal rising.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
9. Remove from oven and allow cakes to cool in the pan for 10 minutes before transferring to a wire rack.
10. Prepare the lemon glaze by whisking powdered sugar with fresh lemon juice until smooth and slightly runny.
11. Once cakes are completely cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides for an elegant finish.
12. Let the glaze set for 10-15 minutes before serving to achieve the perfect consistency.

Notes

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Avoid overmixing the batter to prevent tough, dense mini cakes with a rubbery consistency.
• Use fresh lemon juice and zest for maximum flavor intensity and bright citrusy notes.
• Line mini cake pan with parchment paper for easy removal and minimal sticking.
• Adjust glaze consistency by adding more powdered sugar to thicken or lemon juice to thin.
• Experiment with alternative milk options like almond or oat milk for dairy-free adaptation.
• Store glazed mini cakes in an airtight container at room temperature for up to 3 days.
• Enhance flavor by adding a pinch of ground cardamom or lavender to the batter for complexity.

• Prep Time: 20 minutes
• Cook Time: 18-22 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20 g
• Sodium: 100 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg