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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 350°F and prepare a mini cake pan by thoroughly greasing each cavity with butter or cooking spray.
- Combine flour, baking powder, and salt in a medium mixing bowl, whisking until perfectly blended and free of lumps.
- 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.
- Incorporate eggs one at a time into the butter mixture, beating thoroughly after each addition to ensure smooth integration.
- Fold in sour cream, fresh lemon juice, lemon zest, and vanilla extract, stirring gently until ingredients are evenly distributed.
- Gradually introduce the dry ingredient mixture into the wet ingredients, alternating with milk, mixing until just combined without overmixing.
- Carefully spoon batter into the prepared mini cake pan, filling each cavity about three-quarters full for optimal rising.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and allow cakes to cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the lemon glaze by whisking powdered sugar with fresh lemon juice until smooth and slightly runny.
- Once cakes are completely cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides for an elegant finish.
- 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