Why You’ll Love This Recipe
- Zesty & Refreshing: The combination of lemon zest and juice gives these cakes a vibrant, fresh flavor.
- Soft & Moist: Made with sour cream and butter, these cakes have a melt-in-your-mouth texture.
- Perfect for Any Occasion: Ideal for parties, tea-time, or a sweet treat on the go.
Ingredients
For the Mini Cakes:
- 1 cup all-purpose flour
- 1 cup sugar
- ½ tsp salt
- ½ tsp baking soda
- ½ cup butter
- ½ cup water
- ¼ cup sour cream
- 1 egg
- 1 tbsp lemon zest
- 1 tbsp lemon juice
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tbsp lemon juice
- 2 tbsp milk
- 1 tsp lemon zest
- 1 tbsp butter, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 325°F (160°C). Grease a mini muffin tin with cooking spray.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking soda.
- Make the Buttery Mixture: In a small saucepan, melt the butter, add water, and bring to a boil.
- Combine the Batter: Pour the hot butter mixture into the dry ingredients and stir until combined. Add the sour cream, egg, lemon zest, and lemon juice, then beat until smooth.
- Bake: Fill each mini muffin cup with batter and bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 5 minutes before transferring to a wire rack.
- Prepare the Glaze: In a bowl, whisk together the powdered sugar, lemon juice, milk, lemon zest, and melted butter. Microwave for 10-15 seconds if needed for a smoother consistency.
- Glaze the Cakes: Dip the bottom of each mini cake into the glaze and place back on the cooling rack. Let the glaze set before serving.
Servings and Timing
- Servings: 24 mini cakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Extra Lemon Flavor: Add a teaspoon of lemon extract for a stronger citrus kick.
- Vanilla Twist: Add ½ teaspoon of vanilla extract for a sweet depth of flavor.
- Berry Lemon Drop Cakes: Stir in a handful of fresh blueberries or raspberries before baking.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Freeze in a single layer and transfer to a freezer-safe bag for up to 2 months.
- Reheating: Enjoy them at room temperature or microwave for 5-10 seconds for a fresh-out-of-the-oven taste.
FAQs
1. Can I make these in a regular muffin tin?
Yes, but adjust the baking time to about 18-20 minutes.
2. How do I keep the cakes moist?
The sour cream helps retain moisture, so don’t overbake them.
3. Can I substitute Greek yogurt for sour cream?
Yes! Greek yogurt works well as a substitute.
4. What’s the best way to glaze the cakes?
Dip the cakes upside down into the glaze, then place them on a cooling rack to set.
5. Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
6. How do I make a thicker glaze?
Use less milk or add extra powdered sugar until you reach the desired consistency.
7. Can I make these ahead of time?
Yes! Bake the cakes a day in advance and glaze them before serving.
8. What pairs well with these cakes?
Enjoy them with tea, coffee, or a scoop of vanilla ice cream.
9. Can I add poppy seeds?
Yes! Add 1 tablespoon of poppy seeds for a lemon-poppyseed variation.
10. How do I prevent the glaze from getting too runny?
Let the cakes cool completely before dipping them, and allow the glaze to set before serving.
Conclusion
Mini Lemon Drop Cakes are a delightful, easy-to-make treat with the perfect balance of sweetness and citrusy zing. Whether for a special occasion or just a simple indulgence, these tiny cakes will brighten your day with every bite
