Description
These mini lemon drop cakes are delightful bite-sized treats bursting with fresh lemon flavor. Perfect for lemon lovers, they feature a moist, buttery cake base with a tangy lemon glaze, making them irresistibly delicious and addictive.
Ingredients
For the Mini Cakes:
- 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
For the Glaze:
- 1 ½ cup powdered sugar
- 2 tbsp lemon juice
- 2 tbsp milk
- 1 tsp lemon zest
- 1 tbsp butter, melted
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to get it ready for baking the mini cakes.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, salt, and baking soda to evenly distribute the raising agents and seasoning.
- Prepare Wet Mixture: In a small saucepan, melt the butter and add water. Stir and bring this buttery mixture to a boil to blend the flavors and aid the cake’s moisture.
- Combine Wet and Dry Mixtures: Slowly pour the hot butter-water mixture into the dry ingredients. Use an electric mixer to mix until just combined, ensuring not to overmix.
- Add Remaining Wet Ingredients: To the batter, add sour cream, egg, lemon zest, and lemon juice. Beat until the batter is smooth and well incorporated.
- Prepare Muffin Tin: Grease a mini muffin tin generously with cooking spray to prevent sticking.
- Fill and Bake: Spoon the batter into the prepared mini muffin tin. Bake in the preheated oven for 10-15 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Cool Cakes: Let the cakes cool for 5 minutes in the muffin tin, then transfer them onto a cooling rack to reach room temperature.
- Make the Glaze: While the cakes cool, combine powdered sugar, lemon juice, lemon zest, milk, and melted butter in a bowl. Heat the mixture in the microwave for 10-15 seconds to soften and blend the glaze.
- Glaze the Cakes: Dip each mini cake bottom side down into the prepared glaze. Return them to the cooling rack and allow the glaze to harden before serving to enjoy a perfect texture contrast.
Notes
- Ensure the butter-water mixture is hot when adding to the dry ingredients to help create a moist texture.
- For best results, do not overmix the batter after adding the flour to avoid dense cakes.
- The glaze can be stored in the refrigerator if preparing ahead; gently reheat before using.
- You can garnish with additional lemon zest or a small mint leaf for decoration.
- These mini cakes are excellent served at room temperature and make great party treats or finger snacks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
