Mini Lemon Drop Cakes
These light and flavorful mini lemon drop cakes offer a delightful balance of sweetness and citrus brightness, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup all purpose flour Structural base
- 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, melted
- ½ cup water Hydrates the batter
- ¼ cup sour cream Contributes to moisture and tang
- 1 whole egg Provides structure and richness
- 1 Tbsp fresh lemon zest Adds bright flavor to the cake
- 1 Tbsp fresh lemon juice Provides acidity for balance
Glaze Ingredients
- 1 ½ cups powdered sugar Base for glaze sweetness
- 1 tsp fresh lemon zest For glaze flavor
- 1 Tbsp melted butter Adds richness to glaze
- 2 Tbsp fresh lemon juice For glaze acidity
- 2 Tbsp milk Dilutes glaze for spreading
Instructions
Preparation
- Preheat your oven and grease your baking pan thoroughly to prevent sticking.
- In a mixing bowl, combine the all-purpose flour, sugar, salt, and baking soda, whisking until evenly blended.
- In a separate bowl, melt the butter and add the water, sour cream, and egg, stirring until fully combined.
- Gradually incorporate the wet mixture into the dry ingredients while mixing gently until just combined, taking care not to overmix.
- Fold in the fresh lemon zest and lemon juice gently for even flavor distribution.
- Pour the batter into the prepared baking pan and smooth it out for even cooking.
Baking
- Bake the cakes until golden and a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Allow the cakes to cool in the pan briefly before transferring them to a cooling rack.
Glazing
- While the cakes cool, sift the powdered sugar into a bowl and mix in the melted butter, lemon zest, lemon juice, and milk, whisking until smooth.
- Once the cakes have cooled completely, drizzle the glaze over them and allow it to set for a moment before serving.
Notes
Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. For freezing, wrap tightly and store for up to three months.