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Mini Lemon Drop Cakes

This small lemon cake recipe is a quick and easy way to prepare the most heavenly lemon drop dessert. These Mini Lemon Drop Cakes have an unusually sweet buttery flavor and a very tender texture. They will melt in your mouth. They remain soft and moist even the next day!

Mini Lemon Drop Cakes

Easy Lemon Drop Cakes

I like to bake goodies every day, and these mini lemon cakes are at the top of my list. The main difference between mini cakes and ordinary lemon muffins is that these ones are super moist, extra fluffy, flavorful, and slightly sour so you can really taste the lemon flavor.

Baking mini lemon cakes is not difficult even for novice cooks.  Don’t be afraid to bake them without paper liners because the batter does not stick, and the mini cakes are super easy to remove from a mini muffin tin.

Mini Lemon Drop Cakes

Mini Lemon Cake Ingredient:

  • All-purpose flour: Always measure and level the flour for baking.
  • Granulated sugar: Gives a sweet taste. You can add more or less sugar depending on your taste.
  • Baking soda: An important leaving ingredient that helps these mini cakes rise.
  • Salt: Add just a pinch of salt to the batter to balance the flavors.
  • Butter: Use unsalted butter for this recipe.
  • Sour cream: Makes mini lemon cakes moist.
  • Egg: Use egg at room temperature.
  • Lemon zest and lemon juice: Gives amazing flavor.
  • Vanilla extract: Adds vanilla aroma. You can skip this ingredient.
  • Powdered sugar: Very important sweet ingredient for a glaze that is easy to dissolve.

How to make mini lemon cakes?

  1. Preheat the oven to 325F. In a large mixing bowl, stir together the dry ingredients (all-purpose flour, granulated sugar, baking soda, and salt)
  2. Melt butter in a saucepan. Then, add water and bring to a boil, stirring constantly. Remove from the heat
  3. Pour this hot mixture over the dry ingredients. Beat together using an electric mixer at a low speed.
  4. Add the remaining ingredients: sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed just until combined.
  5. Grease the mini muffin tin with non-stick cooking spray. Pour about 1 tbsp of batter into each mini muffin tin. Bake for 12-16 minutes or until golden and the toothpick inserted in the center comes out clean.
  6. Remove from the oven and let them cool for 10 minutes. Then, transfer to a cooling rack to cool to room temperature before pouring the glaze.

Prepare the lemon glaze. In a bowl, stir together powdered sugar, lemon juice, lemon zest, and butter. Dip each mini lemon cake into the lemon glaze or just pour the glaze over the cakes. Enjoy!

Tips for the BEST Mini Lemon Cake:

  1. Don’t forget to scrape the bottom and sides of the bowl with a spatula to make sure all ingredients are completely combined.
  2. I recommend using freshly squeezed lemon juice and freshly grated lemon zest in this small lemon cake recipe.
  3. Work in batches if you don’t have a few mini muffin tins.
  4. If the lemon glaze becomes thick, microwave it for 10-15 seconds.

Variations & subtitles;

  • You can use a regular type of muffin tin instead of a mini size, but baking time will increase.
  • You can experiment with other types of glaze.
  • I used large pieces of zest, but you can use a fine grater for smaller pieces of zest.

Make ahead and storage instructions:

You can store these mini cakes at room temperature for up to 3 days or in the refrigerator for up to 5 days. If you want to make them ahead and freeze them, I recommend doing it before glazing

Love lemon-flavored desserts?  Take a look at these:

Mini Lemon Drop Cakes Recipe

Mini Lemon Drop Cakes Recipe

Yield: 48
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

These sweet and tart mini lemon drop cakes just melt in your mouth!

Ingredients

For the mini cakes:

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp baking soda
  • pinch of salt
  • ½ cup unsalted butter
  • ½ cup water
  • ¼ cup sour cream, at room temperature
  • 1 large egg, at room temperature
  • zest from 1 lemon
  • 1 tbsp lemon juice
  • ½ tsp vanilla extract

For the lemon glaze:

  • 1 ½ cups powdered sugar
  • 4 tbsp lemon juice
  • 2 tbsp butter, softened to room temperature
  • 1 tbsp lemon zest

Instructions

  1. Preheat the oven to 325F. Grease the mini muffin tin with non-stick cooking spray. Set aside.
  2. in a large mixing bowl, stir together the dry ingredients (all-purpose flour, granulated sugar, baking soda, and salt). Set aside.


  3. Melt the butter in a saucepan. Then, add water and bring to a boil, stirring constantly. Remove from the heat and pour this hot mixture over the dry ingredients.


  4. Beat together using an electric mixer at a low speed.


  5. Then, add the remaining ingredients: sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed just until combined.


  6. Pour about 1 tbsp of batter into each mini muffin tin. Bake for 12-16 minutes or until golden and a toothpick inserted in the center comes out clean.


  7. Remove from the oven and let them cool for 10 minutes. Then, transfer to a cooling rack to cool to room temperature before adding the glaze.


  8. Prepare the lemon glaze. In a bowl, stir together powdered sugar, lemon juice, lemon zest, and butter. Dip each mini lemon cake into the lemon glaze or just pour the glaze over the cakes. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 61Total Fat: 2.8gSaturated Fat: 1.7gCholesterol: 12mgCarbohydrates: 9gFiber: 0.1gSugar: 6.9gProtein: 0.5g

Did you make this recipe?

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Wednesday 19th of June 2024

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Monday 22nd of April 2024

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Monday 18th of March 2024

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Tuesday 21st of November 2023

Make sure to use a true mini muffin pan (24-count). I went by the picture included and used a 12-count (as some ‘mini’ recipes actually call for a 12-count tin). They came out flat as pancakes because they didn’t have the walls to push the batter up.

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