From Scratch Mini Lemon Drop Cakes Recipe

If there’s one dessert I could eat every day without ever tiring of it, it’s anything lemon. These mini lemon drop cakes are delightfully tart and sweet, with a soft, pillowy texture that just melts in your mouth. They’re perfect for when you want a pop of bright, citrusy flavor but don’t want to commit to a full slice of cake. Plus, they’re irresistibly cute, which makes them a great treat for brunch gatherings, tea parties, or anytime you’re craving something special. With a zesty lemon glaze that hardens into a glossy, mouth-watering finish, these little cakes have all the charm of lemon bars but with a fluffier, cake-like texture.

this RECIPE

A sunny memory: the inspiration behind these mini lemon cakes 🍋

The first time I made these mini lemon drop cakes, I was preparing for a spring brunch with a few friends. I wanted something bright and citrusy to bring a little warmth into the kitchen, and these seemed like the perfect treat. As I baked, the entire kitchen filled with the aroma of fresh lemon zest, buttery cake, and a hint of sweetness. My friends couldn’t wait to try them – and neither could I. When they finally set on the table, each cake dipped in glaze and glistening, they were devoured in minutes! Now, these little lemony treats have become a staple for any special occasion or even just a pick-me-up on a rainy day.

A brief history of lemon cakes

Lemon-flavored cakes have been enjoyed for centuries, with origins in European baking traditions. While lemon was often used to flavor drinks and desserts, it wasn’t until the 19th century that lemon cake became widely popular, thanks to improved sugar refining techniques that made sweet treats more accessible. Today, lemon cakes come in all shapes and sizes, from elegant layered cakes to humble loaf cakes. Our mini lemon drop cakes put a fun twist on this classic, offering a bite-sized treat that captures the essence of a traditional lemon cake with a modern, whimsical feel.

Key ingredients: making these lemon drop cakes shine

These mini lemon cakes come together with just a handful of ingredients, but each one plays an important role in creating their unique flavor and texture.

• All-purpose flour: The foundation of the cake, providing structure and a soft, tender crumb. If you’re out of all-purpose flour, cake flour works as a substitute for an even lighter texture.
• Granulated sugar: Sweetens the cake while balancing the tartness of the lemon. It also helps keep the cake moist. For a slightly deeper flavor, you could try a touch of honey or agave, though it may alter the texture a bit.
• Lemon zest and juice: The real star here! Fresh lemon zest and juice give these cakes their bright, zesty flavor. Bottled lemon juice can work in a pinch, but I’d highly recommend fresh lemons for the best flavor.
• Butter: Adds richness and a soft, melt-in-your-mouth texture. Unsalted butter is best to control the salt level, but if you only have salted butter, just reduce the salt in the recipe slightly.
• Sour cream: Keeps the cake extra moist and tender while adding a slight tang that complements the lemon. Greek yogurt can work as a substitute if you’re out of sour cream.

Tools of the trade: essential kitchen gear

To make these mini lemon drop cakes, here are a few kitchen tools that will make the process easier (but don’t worry if you don’t have every single one).

• Mini muffin pan: Essential for that cute, bite-sized shape. If you don’t have one, you could use a regular muffin tin and bake for a few extra minutes, though they won’t be quite as “mini.”
• Hand beater: A hand beater or an electric mixer is helpful for blending the ingredients smoothly, especially when you add the hot butter mixture. It keeps the batter lump-free and well-mixed without overworking it.
• Whisk: You’ll need a whisk for the glaze to ensure it’s smooth and free of any clumps. A small whisk works best for this.
• Cooling rack: For the glaze to set perfectly, you’ll want to let the cakes cool on a rack. If you don’t have one, a large plate with a sheet of wax paper underneath works in a pinch.

Step-by-step: how to make mini lemon drop cakes from scratch

Step 1: Preheat and prep your pans

Preheat your oven to 325°F (162°C). Spray your mini muffin pans with non-stick spray and set them aside. This will help prevent the cakes from sticking, so you can pop them out easily after baking.

Step 2: Mix the dry ingredients

In a mixing bowl, whisk together the flour, sugar, salt, and baking soda. This ensures that the baking soda is evenly distributed, so your cakes rise uniformly.

Step 3: Heat the butter and water

In a small saucepan, melt the butter over medium heat. Once it’s melted, add the water and bring the mixture to a gentle boil. This hot mixture will be poured over the dry ingredients, making the batter smooth and incorporating the butter evenly.

Step 4: Combine wet and dry ingredients

Pour the hot butter mixture over the flour mixture and beat with a hand beater until just combined. Next, add the sour cream, egg, lemon zest, and lemon juice. Beat until the batter is smooth, but be careful not to over-mix, or the cakes may become dense.

Step 5: Fill and bake

Scoop the batter into the prepared mini muffin pans, filling each cup about three-quarters full. Bake in the preheated oven for around 12 minutes, or until the tops are set and a toothpick comes out clean. Let the cakes cool for about 5 minutes before gently turning them onto a cooling rack.

Step 6: Glaze the cakes

While the cakes are cooling, prepare the glaze. Whisk together powdered sugar, lemon zest, melted butter, lemon juice, and milk until smooth. For a thinner glaze, heat the mixture for about 10 seconds in the microwave. Dip each mini cake bottom-side down into the glaze, letting the excess drip back into the bowl. Then invert the cakes, placing them top-side down on the cooling rack until the glaze sets.

Fun variations to try

• Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. They turn out just as fluffy and delicious!
• Vegan-friendly: Use plant-based butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and coconut milk in place of the sour cream.
• Berry twist: Add a few fresh blueberries or raspberries to each muffin cup before baking for a burst of fruity flavor.
• Lavender lemon: For a subtle floral note, add a teaspoon of dried culinary lavender to the batter. It pairs beautifully with lemon!
• Orange or lime: Switch up the citrus by using orange or lime zest and juice instead of lemon. This simple swap completely transforms the flavor!

How to serve and present mini lemon drop cakes

These mini lemon drop cakes look adorable on a cake stand or arranged on a decorative platter. For a pop of color, you can garnish with a few thin lemon slices or fresh edible flowers. They’re lovely on their own, but if you’re feeling fancy, serve them alongside a dollop of whipped cream or a scoop of vanilla ice cream. These little cakes are perfect for parties or as a bright, eye-catching addition to a dessert table.

Best drink pairings

With these tart and sweet cakes, you’ll want something refreshing to balance the flavors. Here are a few beverage ideas:

• Iced tea: A chilled glass of unsweetened or lightly sweetened iced tea pairs wonderfully, especially if you add a slice of lemon.
• Lemonade: Double down on the lemony goodness! A sweet, homemade lemonade enhances the citrus flavors of the cakes.
• Sparkling water with mint: For a refreshing and palate-cleansing option, try sparkling water with a sprig of fresh mint.
• Chamomile tea: If you’re serving these as a cozy afternoon treat, chamomile tea with honey complements the lemon without overpowering it.

Storage and reheating tips

To keep these mini lemon drop cakes fresh, store them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, you can refrigerate them for up to a week, but bring them to room temperature before serving for the best texture. These cakes also freeze well—just let them thaw on the counter for an hour or so before serving.

Adjusting for different serving sizes

This recipe makes around 24 mini cakes, but you can easily double or halve the recipe. If you’re scaling up, make sure to bake in batches so that each cake bakes evenly. For a smaller batch, just adjust your measurements and keep a close eye on baking time, as even a few minutes can make a difference in these petite treats.

Frequently asked questions

1. Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice will give a brighter, more vibrant flavor.

2. How can I tell when the cakes are done?
Look for a light golden color and check with a toothpick; if it comes out clean, they’re done.

3. Can I make these in a regular muffin tin?
Absolutely! Just bake for a few minutes longer and enjoy slightly larger cakes.

4. How do I thin out the glaze if it’s too thick?
Microwave it for about 10 seconds or add an extra teaspoon of milk.

5. Can I add other flavors?
Definitely! Try adding a teaspoon of vanilla or almond extract for a new twist.

Enjoy these little bites of sunshine, and feel free to make them your own! Once you’ve tasted that first sweet, lemony bite, you’ll see why these mini lemon drop cakes have a special place in my heart. Happy baking!

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