Name: Mini Lemon Drop Cakes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup sugar; ½ tsp salt; ½ tsp baking soda; ½ cup butter; ½ cup water; ¼ cup sour cream; 1 egg; 1 tbsp lemon zest; 1 tbsp lemon juice; 1 ½ cup powdered sugar; 2 tbsp lemon juice; 2 tbsp milk; 1 tsp lemon zest; 1 tbsp butter, melted

Jump to Recipe· 3.9 from 22 reviews

If you adore the bright, tangy burst of lemon flavor and crave something sweet yet refreshing, the Mini Lemon Drop Cakes Recipe is absolutely perfect for you. These delightful mini cakes pack an irresistible citrus punch in every bite, with a tender crumb and a glossy, zesty glaze that makes them utterly addictive. Whether you’re treating yourself or sharing with friends, this Mini Lemon Drop Cakes Recipe brings sunshine to your dessert plate and smiles to everyone lucky enough to taste them.

Ingredients You’ll Need

A white bowl on a white marbled surface holds four clearly visible layers of ingredients: a raw egg yolk with its glossy surface on the right, a thick dollop of white creamy yogurt or sour cream on the left, a pile of yellow lemon zest or fine crumbs near the center, and a clear liquid base filling the rest of the bowl. Above the bowl, two metal electric mixer beaters are partly submerged in the mixture. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, everyday ingredients that come together beautifully is what makes this recipe a true gem. Each component contributes uniquely—flour and sugar create the structure and sweetness, while lemon zest and juice deliver that fresh citrus spark, and butter adds richness and tenderness.

1 cup all-purpose flour: Provides the foundation for a soft, delicate crumb.
1 cup sugar: Balances the tartness of lemon with just the right amount of sweetness.
½ tsp salt: Enhances overall flavor and keeps the sweetness from being one-dimensional.
½ tsp baking soda: Helps the cakes rise to a light, airy texture.
½ cup butter: Adds moisture and a rich, luscious taste.
½ cup water: Blends with butter to create a warm, soothing base for mixing.
¼ cup sour cream: Brings creaminess and a subtle tang to balance the lemon.
1 egg: Binds everything together and gives structure.
1 tbsp lemon zest: Packs concentrated lemon oils for intense fresh flavor.
1 tbsp lemon juice: Infuses the cake with bright citrus notes.
For the glaze: 1 ½ cup powdered sugar; 2 tbsp lemon juice; 2 tbsp milk; 1 tsp lemon zest; 1 tbsp butter, melted—all create a shiny, luscious coating that seals in flavor.

How to Make Mini Lemon Drop Cakes Recipe

Step 1: Preheat and Prepare Dry Ingredients

Start by setting your oven to 325°F so it’s perfectly heated when the cakes are ready to bake. In a mixing bowl, whisk together flour, sugar, salt, and baking soda, ensuring these dry ingredients are evenly distributed—this will give your cakes a consistent rise and texture.

Step 2: Melt Butter and Combine with Water

Next, melt the butter in a small saucepan and add water, bringing the mixture to a gentle boil. This warm buttery liquid is key to creating a moist cake base that’s tender yet sturdy enough to hold the glaze.

Step 3: Mix Wet and Dry Ingredients

Carefully pour the hot butter-water mixture into your dry ingredients, then use an electric mixer on low speed to combine until just mixed. Adding the warmth here activates the baking soda and helps dissolve the sugar for a smoother batter.

Step 4: Add Sour Cream, Egg, and Lemon

Fold in the sour cream, egg, lemon zest, and lemon juice, mixing until smooth. These ingredients bring richness and that unmistakable lemon brightness that defines this Mini Lemon Drop Cakes Recipe.

Step 5: Bake Your Mini Cakes

Grease a mini muffin tin with cooking spray to prevent sticking. Fill each cup with batter, about two-thirds full, and bake in the preheated oven for 10 to 15 minutes. You’ll know they’re done when a toothpick inserted comes out clean. Let them sit in the pan for five minutes before transferring to a cooling rack.

Step 6: Prepare and Apply the Glaze

While the mini cakes cool to room temperature, whisk powdered sugar, lemon juice, lemon zest, milk, and melted butter together to make a smooth glaze. Warm it briefly in the microwave so it’s easy to dip with. Dip each cake’s bottom into the glaze, then place back on the rack to let the glaze harden—this sugary lemony shell adds an irresistible shine and tang.

How to Serve Mini Lemon Drop Cakes Recipe

A close-up image shows several small, round yellowish cakes stacked on a white plate. The cakes have a slightly shiny surface with a smooth but slightly uneven texture, showing a soft and moist inside. There are wedges of lemon placed near the cakes, adding a bright yellow color contrast. The background is a white marbled surface with a blurred green and white cloth in the distance. The photo has a warm, natural light highlighting the cakes’ texture and color. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a little extra flair by topping your mini cakes with thin lemon slices, a small sprig of fresh mint, or a light dusting of powdered sugar. These simple touches enhance their visual appeal and emphasize their fresh flavor.

Side Dishes

Pair these mini delights with a scoop of vanilla ice cream or a dollop of whipped cream to complement their zesty sweetness. A cup of hot tea or sparkling lemon water also balances their citrus punch beautifully.

Creative Ways to Present

To impress guests, arrange your Mini Lemon Drop Cakes Recipe on a tiered dessert stand or serve individually in pretty paper liners. For a charming rustic look, scatter edible flowers or lemon peel curls around the platter for a cheerful spring vibe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mini Lemon Drop Cakes in an airtight container at room temperature for up to 2 days to maintain their freshness and moist texture.

Freezing

These cakes freeze wonderfully. Simply place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months and thaw quickly at room temperature, still tasting freshly baked.

Reheating

For the best warm bite, reheat frozen or refrigerated cakes in a microwave for about 10 seconds. This softens the glaze slightly and brings out the citrus aroma beautifully without melting the glaze completely.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

Absolutely! Lemon extract can be used, but fresh lemon juice and zest give a brighter, more natural citrus flavor that really shines in the Mini Lemon Drop Cakes Recipe.

What if I don’t have sour cream on hand?

You can substitute sour cream with Greek yogurt or buttermilk for similar tanginess and moisture. They work well in maintaining the tender texture of the cakes.

Can these cakes be made gluten-free?

Yes! Replace all-purpose flour with a gluten-free blend suitable for baking, and the Mini Lemon Drop Cakes Recipe will still turn out deliciously moist and flavorful.

How can I make the glaze thicker?

If the glaze seems too thin, add a little more powdered sugar one tablespoon at a time until you reach the thickness you prefer for dipping or drizzling.

Is it possible to make larger lemon drop cakes instead of mini ones?

Definitely. You can bake the batter in a standard muffin tin or small cake pans, just increase baking time accordingly and check for doneness with a toothpick test.

Final Thoughts

When life gives you lemons, make these charming Mini Lemon Drop Cakes Recipe and enjoy a sweet treat bursting with vibrant citrus flavor. They’re simple to whip up, perfect for sharing, and guaranteed to brighten any day. I promise, once you try them, they’ll become a treasured favorite in your dessert lineup.