Bite-sized Lemon Drop Cakes
These bite-sized lemon drop cakes are light and bright, perfect for a delightful afternoon snack or a sweet addition to your gatherings.
Ingredients
For the cakes
- 1 cup all-purpose flour provides structure
- 1 cup sugar adds sweetness and moisture
- ½ tsp salt enhances flavor
- ½ tsp baking soda helps with leavening
- ½ cup butter adds richness and moisture
- ½ cup water hydrates the dry ingredients
- ¼ cup sour cream contributes moisture and tang
- 1 whole egg binds ingredients and adds richness
- 1 Tbsp fresh lemon zest adds bright citrus flavor
- 1 Tbsp fresh lemon juice enhances flavor
For the glaze
- 1 ½ cups powdered sugar sweetens and thickens the glaze
- 1 tsp fresh lemon zest for glaze flavor
- 1 Tbsp melted butter adds sheen to the glaze
- 2 Tbsp fresh lemon juice for acidity in the glaze
- 2 Tbsp milk adjusts glaze thickness
Instructions
Preparation
- Preheat your oven to 325 degrees Fahrenheit and prepare your mini muffin pans by spraying them with non-stick spray.
- In a mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking soda.
- In a small saucepan over medium heat, melt the butter until it’s completely liquid. Add the water to the melted butter and bring this mixture to a boil.
Baking
- Pour the hot butter and water mixture over the dry ingredients in the mixing bowl. Using a hand beater, beat the mixture just until it’s barely blended.
- Add the sour cream, egg, lemon zest, and fresh lemon juice to the blended batter. Beat until the mixture is smooth and well combined.
- Use a scoop to fill the prepared muffin pans with the batter, ensuring each cavity is filled evenly.
- Place the muffin pans in the preheated oven and bake at 325 degrees for about 12 minutes, or until a toothpick inserted comes out clean.
- Once baked, let the cakes cool in the pans for about 5 minutes, then carefully turn them out onto cooling racks.
Glazing
- For the glaze, whisk together the powdered sugar, lemon zest, melted butter, fresh lemon juice, and milk in a small mixing bowl until smooth.
- Dip the cooled lemon drops in the glaze, bottom side down, and let any excess glaze drip off.
- After glazing, invert the lemon drops top side down onto the cooling racks and allow the glaze to harden completely.
Notes
Make sure to measure your ingredients accurately to ensure consistent texture and flavor. Allow the butter to cool slightly before adding it to the dry ingredients.