MINI LEMON DROP CAKES

Name: MINI LEMON DROP CAKES
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cup all-purpose flour (sifted); 1 tsp baking powder; 0.5 cup unsalted butter (softened); 1 cup granulated sugar; 2 eggs (room temperature); 0.25 cup lemon juice (freshly squeezed); 1 tsp vanilla extract

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By: Maria
Posted: 03/12/2025

These Mini Lemon Drop Cakes are light, fluffy, and bursting with bright lemon flavor! Topped with a zesty lemon glaze, these bite-sized treats are perfect for parties, afternoon tea, or a refreshing dessert. With their moist texture and tangy-sweet finish, they’re easy to make and completely irresistible! 🍋🧁✨

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Ingredients

For the Mini Lemon Cakes:

1 ½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 tbsp lemon zest
¼ cup (60 ml) fresh lemon juice
½ cup (120 ml) buttermilk (or milk with 1 tsp lemon juice)
1 tsp vanilla extract

For the Lemon Glaze:

1 cup (120 g) powdered sugar
2 tbsp fresh lemon juice
½ tsp lemon zest

Directions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C).
Grease a mini muffin tin or use liners.

Step 2: Make the Cake Batter

In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
Add eggs, one at a time, mixing well.
Stir in lemon zest, lemon juice, and vanilla extract.
Gradually mix in the dry ingredients, alternating with buttermilk, until smooth.

Step 3: Bake the Mini Cakes

Fill each mini muffin cup ¾ full with batter.
Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes, then transfer to a wire rack.

Step 4: Make the Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.

Step 5: Glaze and Serve

Dip each cooled mini cake into the glaze or drizzle over the top.
Let the glaze set for 10 minutes, then serve.

Notes

Want extra lemon flavor? Add ½ tsp lemon extract to the batter.
Storage: Keep in an airtight container for up to 3 days.
Freezing: Freeze unfrosted cakes for up to 2 months, then glaze after thawing.

Why This Recipe Works

The zesty lemon juice and zest create a bright, citrusy flavor, while the buttermilk ensures a moist, tender crumb. The sweet-tangy glaze adds the perfect finishing touch!

Conclusion

These Mini Lemon Drop Cakes are refreshing, bite-sized delights that are easy to make and full of lemony goodness. Perfect for any occasion, they’re sure to be a hit! Try them today and enjoy a burst of citrusy sweetness!🍋🧁✨

Frequently Asked Questions

Can I make these Mini Lemon Drop Cakes ahead of time?

Yes, you can absolutely make these cakes ahead! The baked, unfrosted mini cakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unfrosted cakes for up to 2 months. Thaw them completely before glazing and serving. You can also make the lemon glaze a day ahead and store it in the refrigerator; whisk it again before using.

What if I don’t have buttermilk? Are there any substitutions?

Yes, you can easily substitute buttermilk. The best alternative is to use regular milk with a bit of acid. For every ½ cup of buttermilk called for in the recipe, combine ½ cup of milk with 1 teaspoon of fresh lemon juice or white vinegar. Let it sit for 5-10 minutes to slightly curdle before adding it to the batter. This will give a similar tang and tender crumb.

How do I know when the Mini Lemon Drop Cakes are perfectly baked?

The Mini Lemon Drop Cakes are done when they are golden brown and a toothpick inserted into the center comes out clean. They should spring back slightly when gently touched. Baking time is typically 10-12 minutes, but oven temperatures can vary, so start checking for doneness around 10 minutes. Don’t overbake, as this can lead to dry cakes.

Can I double or scale up this recipe to make more Mini Lemon Drop Cakes?

Yes, you can easily double the recipe! Simply double all the ingredients. You may need to bake the cakes in batches, depending on the size of your mini muffin tin. Keep an eye on the baking time, as it might need a minute or two extra. Ensure you have enough space in your mixing bowls and use multiple bowls if necessary.

Are there any nutritional benefits to these Mini Lemon Drop Cakes?

While these are a treat, they do offer some nutritional benefits. Lemons are rich in Vitamin C, an antioxidant that supports the immune system. The eggs provide protein, and the buttermilk adds some calcium. The recipe uses butter, which provides fat for flavor and texture. Remember to enjoy these in moderation as part of a balanced diet.