Mini Lemon Drop Cakes
These delightful mini lemon drop cakes offer a bright lemon flavor and soft texture, perfect for any occasion. Easy to make, they provide the comfort of homemade goodness.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour provides structure
- 1 cup sugar sweetness
- ½ tsp salt enhances flavor
- ½ tsp baking soda leavens the cake
- ½ cup butter adds moisture and richness
- ½ cup water hydrates the batter
- ¼ cup sour cream contributes moisture and tang
- 1 whole egg binds the ingredients
- 1 Tbsp fresh lemon zest adds bright flavor
- 1 Tbsp fresh lemon juice enhances lemon flavor
Glaze Ingredients
- 1 ½ cups powdered sugar sweetness for glaze
- 1 tsp fresh lemon zest for glaze adds flavor
- 1 Tbsp melted butter for glaze smooths consistency
- 2 Tbsp fresh lemon juice for glaze adds brightness
- 2 Tbsp milk for glaze adjusts consistency
Instructions
Preparation
- Begin by preheating your oven to a suitable temperature for baking.
- In a mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking soda.
- In a separate bowl, combine the softened butter and water. Whisk until smooth.
- Add the sour cream, whole egg, lemon zest, and lemon juice to the bowl with the butter and water; blend thoroughly.
- Gradually mix the wet ingredients into the dry mixture using a rubber spatula.
- Spoon the batter into your prepared mini muffin pan, filling each cavity about two-thirds full.
Baking
- Place the filled muffin pan in the oven and bake until the cakes turn a light golden brown.
Glaze Preparation
- In a bowl, mix together the powdered sugar, lemon zest, melted butter, lemon juice, and milk until smooth.
- Once the cakes are cooled, gently dip the tops into the glaze or drizzle it over the cakes.
- Allow the glaze to set for a few minutes before serving.
Notes
Store any leftovers in an airtight container for maximum freshness. Adjust the glaze's consistency with milk or powdered sugar as needed.