Mini Lemon Drop Cakes

Savor the Sweet Zest of Mini Lemon Drop Cakes

Embark on a baking adventure with these Mini Lemon Drop Cakes, blending the tangy zest of lemon with the sweet allure of a soft, moist cake.

Perfect for tea time, dessert, or a delightful treat, these mini cakes capture the essence of lemon in every bite.

Ideal for sharing or indulging alone, this recipe simplifies gourmet baking into a fun, easy experience. Ready to add a burst of citrus to your baking repertoire? Let's whip up these delightful mini cakes.

Flavorful and Zesty: Your New Favorite Lemon Treat

These Mini Lemon Drop Cakes offer a fresh twist on classic lemon desserts. Infused with real lemon juice and zest, they promise a burst of flavor that's hard to resist. Here’s your guide to creating these delectable treats, complete with tips to get them just right.

Pro Tips for Perfect Mini Lemon Cakes:

1. Proper Measurement: Always level your flour for consistent results.
2. Fresh Ingredients: Use fresh lemon zest and juice for the best flavor.
3. Avoid Overmixing: Mix the batter just until combined to keep the cakes light and fluffy.
4. Even Baking: Fill the mini muffin tins evenly to ensure uniform baking.
5. Perfect Glazing: Apply the glaze while the cakes are just warm to help it set with a glossy finish.

Mini Lemon Drop Cake Recipe:

• Preparation time: 20 minutes
• Baking time: 15 minutes
• Servings: Makes about 24 mini cakes
• Equipment: Mini muffin tin, mixing bowls, saucepan, electric mixer

This delightful recipe is perfect for those who love a sweet and tangy treat.

Ingredients:

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter
• ¼ cup water
• ¼ cup sour cream
• 1 large egg
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract (optional)
• ½ cup powdered sugar (for the glaze)

Directions:

1. Preheat and Prep: Heat your oven to 325°F and grease your mini muffin tin with non-stick spray.
2. Combine Dry Ingredients: In a bowl, mix together flour, sugar, baking soda, and salt.
3. Melt Butter: In a saucepan, melt the butter with water and bring to a boil. Remove from heat.
4. Mix Wet with Dry: Pour the melted butter mixture into the dry ingredients and mix on low speed until blended.
5. Add Remaining Ingredients: Incorporate the sour cream, egg, lemon zest, lemon juice, and vanilla extract. Mix just until combined.
6. Fill Muffin Tins: Spoon about 1 tablespoon of batter into each muffin cup. Bake for 12-16 minutes until a toothpick comes out clean.
7. Cool and Glaze: Let cakes cool in the tin for 10 minutes, then transfer to a wire rack. Whisk powdered sugar with a little lemon juice to make the glaze and drizzle over cooled cakes.

Ready to Relish!

These Mini Lemon Drop Cakes offer a delightful combination of sweet and tart, making them a perfect treat for any occasion. Enjoy the freshness of lemon in a bite-sized cake that's sure to please.

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