Mini Lemon Drop Cakes
Delightful mini lemon drop cakes that combine tender texture with refreshing lemon flavor for a perfect dessert any time.
Ingredients
For the Cakes
- 1 cup all purpose flour For structure
- 1 cup sugar For sweetness
- ½ tsp salt Enhances flavor
- ½ tsp baking soda Leavening agent
- ½ cup butter For richness, softened
- ½ cup water Provides moisture
- ¼ cup sour cream Adds tenderness
- 1 whole egg Binding agent
- 1 Tbsp fresh lemon zest For brightness
- 1 Tbsp fresh lemon juice For tartness
For the Glaze
- 1 ½ cups powdered sugar For sweetness in glaze
- 1 tsp fresh lemon zest Added flavor for glaze
- 1 Tbsp melted butter For glaze
- 2 Tbsp fresh lemon juice Tartness for glaze
- 2 Tbsp milk For smooth consistency
Instructions
Preparation
- Preheat your oven to the recommended temperature for baking.
- Gather all your ingredients and prepare your muffin tin by greasing it lightly.
Mixing Ingredients
- In a mixing bowl, combine the all-purpose flour, sugar, salt, and baking soda and whisk until well-blended.
- In a separate bowl, cream the softened butter until light and fluffy.
- Gradually add the water to the creamed butter, mixing continuously until smooth.
- Incorporate the sour cream and mix until fully integrated.
- Beat in the egg, lemon zest, and lemon juice until fully combined.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven until golden brown and a toothpick inserted comes out clean.
- Allow the cakes to cool in the tin for a few minutes before transferring them to a wire rack.
Making the Glaze
- While the cakes cool, whisk together powdered sugar, lemon zest, melted butter, lemon juice, and milk until desired consistency.
Finishing Touch
- Drizzle the glaze generously over the cooled mini lemon drop cakes.
Notes
For best results, ensure ingredients are at room temperature. Avoid overmixing to keep cakes tender.