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Lemon Drop Cakes

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Soft, bite-sized lemon cakes with a bright citrus flavor, finished with a sweet-tangy glaze. Perfect for parties or a light dessert.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup water
  • 1 large egg, room temperature
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 cups powdered sugar, sifted
  • 2 1/2 tablespoons lemon juice (for glaze)
  • 2 tablespoons whole milk
  • 1 tablespoon melted unsalted butter, slightly cooled

Instructions

  1. Preheat the oven to 325°F and lightly grease a 48-count mini muffin pan with non-stick baker’s spray.
  2. In a large bowl, whisk together flour, sugar, salt, and baking soda.
  3. In a small saucepan over medium heat, melt the butter with water until it just begins to boil.
  4. Remove from heat and pour into the dry ingredients, mixing until a thick paste forms.
  5. Add egg, sour cream, vanilla extract, lemon zest, and lemon juice; mix until smooth.
  6. Fill mini muffin cups 3/4 full.
  7. Bake for 12–13 minutes until lightly golden and a toothpick inserted comes out with a few moist crumbs.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. To make the glaze, whisk powdered sugar, lemon juice, and milk until smooth.
  10. Add melted butter and whisk until a thin glaze forms.
  11. Dip each cooled cake into the glaze, letting excess drip off.
  12. Place on a wire rack over parchment paper and repeat with remaining cakes.
  13. Let glaze set at room temperature for 30–60 minutes before serving.

Notes

  • Ensure powdered sugar is sifted for a smooth glaze.
  • Do not overfill muffin cups to prevent overflow.
  • Store in an airtight container at room temperature for up to 3 days.
  • For extra lemon flavor, add more zest to the batter.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemon-drop-cakes/