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! 🍋🧁✨

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

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

Step 2: Make the Cake Batter

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

Step 3: Bake the Mini Cakes

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

Step 4: Make the Lemon Glaze

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

Step 5: Glaze and Serve

12. Dip each cooled mini cake into the glaze or drizzle over the top.
13. 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!🍋🧁✨

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MINI LEMON DROP CAKES

Delightful mini lemon cakes perfect for any occasion.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main 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

Instructions

 

Preparation Steps

• Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
• In a bowl, mix flour and baking powder together.
• In another bowl, cream butter and sugar until light and fluffy.
• Beat in the eggs and then add lemon juice and vanilla extract.
• Gradually add the flour mixture and mix just until combined.
• Spoon the batter into the prepared muffin tin and bake for 18-20 minutes.

Notes

These lemon drop cakes are perfect for afternoon tea.