Try This Sunny Mini Lemon Drop Cakes Recipe From Scratch

Lemon lovers delight in these vibrant mini lemon drop cakes from scratch that burst with tangy brightness.

Sunshine-colored and perfectly petite, these delectable treats capture the essence of summer in every bite.

Zesty lemon creates a remarkable balance between sweet and tart flavors that dance across your palate.

Crafted with simple ingredients and minimal effort, these miniature cakes offer a delightful dessert experience.

The delicate crumb melts in your mouth, leaving behind a refreshing citrus sensation.

Light, airy, and packed with lemon intensity, these mini cakes promise to become your new favorite indulgence.

Bake a batch and watch them disappear in moments.

Why Lemon Drop Cakes Are a Delight

• Reasons to Love These Mini Lemon Drop Cakes
• Super simple recipe that requires minimal baking skills, perfect for beginners and seasoned home bakers alike. No complicated techniques needed to create these delectable treats.
• Packed with bright lemon zest and juice, these mini cakes deliver a tangy punch that wakes up your taste buds. The combination of lemon and sweet glaze creates an irresistible flavor profile.
• Compact and adorable mini cakes that are ideal for gatherings, potlucks, or casual dessert moments. Their bite-sized nature makes them a crowd-pleasing option for any social event or family celebration.
• Minimal preparation time and straightforward steps mean you can go from ingredients to delicious dessert in a flash. The recipe uses common pantry staples, making it a convenient go-to treat when you need something sweet.

Ingredients in Mini Lemon Drop Cakes

• Flour: The primary dry ingredient that provides structure to the mini lemon drop cakes.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Butter: Provides rich flavor and moisture to the cake base.
• Water: Helps create a soft and fluffy cake texture.

• Sour Cream: Adds moisture and creates a tangy, tender crumb.
• Lemon Zest, Lemon Juice: Brings bright, citrusy flavor to the mini cakes.
• Egg: Binds the ingredients and provides structure to the cake.

• Salt, Baking Soda: Helps with leavening and balances the overall flavor of the cakes.
• Non-Stick Spray: Ensures the delicate cakes release easily from the mini muffin pans.

How to Bake Lemon Drop Cakes

Step 1: Prepare the Oven and Baking Pans

Preheat the oven to 325°F.

Generously spray mini muffin pans with non-stick cooking spray to prevent the delicate cakes from sticking.

Step 2: Create Dry Ingredient Blend

In a mixing bowl, whisk together flour, sugar, salt, and baking soda.

Ensure all dry ingredients are thoroughly combined to distribute leavening agents evenly.

Step 3: Warm Liquid Mixture

Use a small saucepan to melt butter, then add water.

Bring the mixture to a gentle boil.

The steam from boiling helps create soft, fluffy cake texture.

Step 4: Combine Wet and Dry Ingredients

Pour the hot butter mixture over dry ingredients.

Mix using a hand beater or whisk.

The batter will initially look lumpy, but it will become smoother with continued mixing.

Step 5: Enhance Flavor Profile

• Sour cream
• Egg
• Lemon zest
• Lemon juice

Blend until the batter becomes smooth and slightly thick.

Step 6: Fill Muffin Pans

Use a small cookie scoop to fill each muffin well about three-quarters full.

This ensures uniform cake sizes and easy portioning.

Step 7: Bake to Golden Perfection

Place pans in the oven and bake for approximately 12 minutes.

Cakes are done when they turn golden and spring back when lightly touched.

Step 8: Cool and Finish with Glaze

Allow cakes to cool in the pan for 5 minutes.

Transfer to a cooling rack.

Once completely cooled, dip cake bottoms into glaze.

Let excess drip off before placing upright on the rack.

Lemon Drop Cake Tips

• Generously spray mini muffin pans with non-stick cooking spray to ensure easy cake removal without any residue.
• Use a hand beater or whisk gently when mixing wet and dry ingredients to maintain a smooth, lump-free texture without overmixing.
• Zest fresh lemons directly into the batter to release essential oils and create a more vibrant, authentic citrus taste compared to bottled juice.
• Check cakes at 10 minutes instead of 12, as oven temperatures vary; look for golden edges and a light spring-back when touched to avoid overbaking.
• Let cakes cool completely before glazing to prevent the coating from sliding off and ensure a clean, professional-looking finish on each mini cake.

Storing and Reheating Mini Lemon Cakes

• Store glazed lemon drop cakes in an airtight container for up to 3 days. Layer with parchment paper between each cake to prevent sticking and preserve their delicate texture.
• Wrap individual cakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw at room temperature for 1-2 hours before serving.
• Warm individual cakes for 10-15 seconds on low power. Check carefully to prevent overcooking, which can dry out the delicate texture.
• Remove frozen or refrigerated cakes 30 minutes before serving to restore their soft, tender consistency and allow glaze to soften naturally.

What Pairs with Lemon Drop Cakes

• Pair Zesty Limoncello Cocktail: Create a bright, citrusy cocktail matching the lemon cake's tangy profile. The sweet-tart Italian liqueur amplifies the dessert's lemon notes perfectly.
• Complement with Lavender Earl Grey Tea: Brew a delicate, fragrant Earl Grey tea with subtle lavender undertones. This sophisticated beverage balances the cake's sweetness while providing a gentle herbal contrast.
• Match with Whipped Mascarpone Cream: Prepare a light, creamy mascarpone topping with a hint of vanilla. Its smooth, rich texture enhances the cake's delicate crumb and adds an elegant finishing touch.
• Serve Alongside Fresh Berries: Arrange a small selection of fresh raspberries or blueberries on the side. Their natural tartness and vibrant colors create a beautiful visual and flavor complement to the mini lemon cakes.

Lemon Drop Cake Variations

• Gluten-Free Lemon Drops: Replace wheat flour with almond or coconut flour to create a celiac-friendly version. Use gluten-free baking powder and ensure all ingredients are certified gluten-free.
• Vegan Citrus Mini Cakes: Swap butter with coconut oil, replace egg with flax egg, and use plant-based sour cream alternative. Select dairy-free lemon glaze to maintain the classic tangy flavor profile.
• Low-Sugar Zesty Bites: Substitute sugar with stevia or monk fruit sweetener to reduce caloric content. Use Greek yogurt instead of sour cream for added protein and lower sugar impact.
• Dairy-Free Lemon Minis: Utilize coconut cream in place of sour cream, select plant-based butter substitute, and maintain the bright lemon essence through fresh zest and juice.

FAQs

• Why do I need to use a hand beater or whisk when mixing the batter?

Hand beaters or whisks help incorporate air into the batter, ensuring a lighter and more even texture. They prevent lumps and help blend ingredients more thoroughly than mixing by hand.

• Can I substitute sour cream with another ingredient?

Greek yogurt works as an excellent substitute for sour cream. It provides similar moisture and tanginess to the cake, maintaining the recipe’s overall texture and flavor profile.

• How do I know when the mini lemon drop cakes are perfectly baked?

Look for golden edges and a slight spring-back when gently touched. If a toothpick inserted into the center comes out clean, the cakes are done. Avoid overbaking to keep them moist and tender.

• What makes the lemon flavor stand out in this recipe?

The combination of fresh lemon zest and lemon juice adds bright, intense citrus notes. Using both zest and juice ensures a robust, authentic lemon flavor throughout the mini cakes.

From Scratch Mini Lemon Drop Cakes Recipe

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4.5 from 38 reviews

• Total Time: 27 minutes
• Yield: 12 1x

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Description

Delightful mini lemon drop cakes bring sunshine to dessert tables with zesty charm. Refreshing citrus notes and delicate crumb promise a sweet escape that will have you craving another delectable bite.

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Ingredients

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Main Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup butter
• 1/4 cup sour cream

Wet Ingredients:

• 1/2 cup water
• 1 tablespoon (15 milliliters) lemon juice (fresh)
• 1 tablespoon (15 milliliters) lemon zest (fresh)

Dry and Seasoning Ingredients:

• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Lemon Glaze Ingredients:

• 1 1/2 cups powdered sugar
• 1 teaspoon lemon zest
• 1 tablespoon (15 milliliters) melted butter
• 2 tablespoons (30 milliliters) lemon juice (fresh)
• 2 tablespoons (30 milliliters) milk

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Instructions

1. Prepare the oven environment by heating to 325°F and thoroughly coating mini muffin pans with non-stick spray to prevent cake adhesion.
2. Combine dry ingredients in a mixing bowl, whisking flour, sugar, salt, and baking soda to distribute leavening agents evenly.
3. Create a liquid base by melting butter in a saucepan, then introducing water and bringing the mixture to a gentle boil, which helps maintain cake moisture.
4. Merge the hot butter mixture with dry ingredients, using a hand beater or whisk to blend. Initially, the batter will appear lumpy, but continued mixing will improve texture.
5. Enhance flavor profile by incorporating sour cream, egg, lemon zest, and lemon juice. Mix until the batter becomes smooth and maintains a slightly thick consistency.
6. Distribute batter into prepared muffin wells, filling each compartment approximately three-quarters full. Utilize a small cookie scoop for precise and clean filling.
7. Bake in the preheated oven for approximately 12 minutes, watching for a golden color and ensuring cakes spring back when gently touched.
8. Allow cakes to rest in the pan for 5 minutes, then transfer to a cooling rack. Once completely cooled, immerse cake bottoms in glaze, permitting excess to drip before positioning upright on the rack.

Notes

• Use gluten-free all-purpose flour blend for a celiac-friendly version that maintains the cake’s delicate texture.
• Substitute sour cream with coconut yogurt or dairy-free alternative for vegan or lactose-intolerant bakers.
• Whisk ingredients thoroughly to prevent lumps and ensure even distribution of leavening agents for consistently light cakes.
• Grate lemon zest finely to release maximum citrus oils without bitter white pith, enhancing the bright flavor profile.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 30 mg