Mini Lemon Drop Cakes
Delightful bite-sized treats bursting with refreshing lemon flavor, perfect for any occasion.
Ingredients
For the Cakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg room temperature
- 1/4 cup milk room temperature
- 1/4 cup fresh lemon juice
- 1 each zest of 1 lemon
For the Glaze
- 1/2 cup powdered sugar for glaze
- 2 tablespoons fresh lemon juice for glaze
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a larger bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg, milk, lemon juice, and lemon zest to the butter mixture and mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just smooth.
Baking
- Pour the batter into the mini muffin cups, filling each about two-thirds full.
- Bake for 10-12 minutes or until tops are golden brown and a toothpick comes out clean.
- Allow the mini cakes to cool in the pan for a few minutes before transferring them to a wire rack.
Glazing and Serving
- For the glaze, combine the powdered sugar and fresh lemon juice in a small bowl and mix until smooth.
- Drizzle the glaze over the cooled cakes and serve.
Notes
Best served warm or at room temperature. Dust with additional powdered sugar for a beautiful presentation.