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.
Ingredients
Scale
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
Instructions
- Prepare the oven environment by heating to 325°F and thoroughly coating mini muffin pans with non-stick spray to prevent cake adhesion.
- Combine dry ingredients in a mixing bowl, whisking flour, sugar, salt, and baking soda to distribute leavening agents evenly.
- 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.
- 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.
- 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.
- Distribute batter into prepared muffin wells, filling each compartment approximately three-quarters full. Utilize a small cookie scoop for precise and clean filling.
- Bake in the preheated oven for approximately 12 minutes, watching for a golden color and ensuring cakes spring back when gently touched.
- 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