Description
These Mini Lemon Drop Cakes are tender, moist, and bursting with fresh lemon flavor. Perfectly sized for a bite-sized treat, they are coated with a sweet lemon glaze that adds a delightful tangy finish. Ideal for parties, teatime, or any citrus lover’s craving, this easy recipe yields 24 mini cakes in just 30 minutes.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 ml) milk
- ¼ cup (60 ml) fresh lemon juice
- 1 tablespoon lemon zest
Glaze
- 1 cup (120 g) powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the mini cakes evenly.
- Prepare Muffin Tin: Grease a mini muffin tin or line it with mini muffin liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
- Combine Wet Ingredients: In a separate bowl, mix the milk, fresh lemon juice, and lemon zest to infuse the liquid with bright lemon flavor.
- Cream Butter and Sugar: Cream the softened unsalted butter with the granulated sugar until light and fluffy, which helps create a tender cake texture. Add eggs one at a time, beating well after each addition.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients and milk mixture to the butter/egg mixture, alternating between them. This ensures a smooth, consistent batter without over-mixing.
- Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Cool Cakes: Let the cakes cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare and Add Glaze: Drizzle powdered sugar glaze over the cooled mini cakes for an extra touch of sweetness and tang.
Notes
- Ensure butter is softened (not melted) for proper creaming.
- Use fresh lemon juice and zest for the best flavor.
- Do not overfill muffin cups to prevent overflow and uneven baking.
- Cool cakes completely before glazing to avoid melting the glaze.
- Store cakes in an airtight container to keep them fresh for up to 3 days.
