These Mini Lemon Drop Cakes are perfect little bites of sunshine! Moist and tender with a refreshing burst of lemon, these cakes are topped with a tangy lemon glaze that gives them an extra zesty punch. Whether for a brunch spread or an afternoon treat, these mini delights are sure to brighten up your day.
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 cups powdered sugar
- 2 tbsp lemon juice
- 2 tbsp milk
- 1 tsp lemon zest
- 1 tbsp butter, melted
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (163°C) and grease a mini muffin tin with cooking spray to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, salt, and baking soda. This ensures even distribution of the leavening agents and sugar throughout the batter.
3. Prepare the Buttery Mixture:
In a small saucepan, melt the butter over medium heat. Once melted, add water and stir to combine. Bring this mixture to a gentle boil, then immediately remove it from the heat.
4. Mix the Wet and Dry Ingredients:
Pour the hot butter mixture into the bowl with the dry ingredients. Using an electric mixer or a hand whisk, mix until just combined. You’ll notice the batter starts to come together smoothly.
5. Add Sour Cream, Egg, and Lemon:
Beat in the sour cream, egg, lemon zest, and lemon juice until the batter is smooth and free of lumps. The sour cream adds moisture, while the lemon gives a bright flavor.
6. Fill the Muffin Tin:
Spoon the batter evenly into the greased mini muffin tin, filling each cup about ¾ full. Bake for 10-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 5 minutes in the tin before transferring them to a wire cooling rack.
7. Prepare the Glaze:
While the mini cakes cool, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, milk, and melted butter until smooth. Microwave the glaze for 10-15 seconds to slightly warm it and make it easier to dip the cakes.
8. Glaze the Cakes:
Dip each cooled mini lemon cake into the glaze, with the bottom side down, making sure to coat the surface evenly. Return the glazed cakes to the cooling rack and allow the glaze to harden before serving.
Tips:
- Use Fresh Lemons:
For the best flavor, always use freshly squeezed lemon juice and zest. The fresh zest gives these cakes their intense lemon aroma and brightness. - Ensure the Cakes Are Cool:
Make sure the mini cakes are fully cooled before glazing to prevent the glaze from melting off too quickly. - Double Dip for Extra Glaze:
If you want an extra thick layer of glaze, let the first layer harden, then dip the cakes a second time. - Serve Fresh:
These mini cakes are best enjoyed on the day they’re made. If making them ahead, store them in an airtight container, and glaze them just before serving for a fresh look and taste.
These Mini Lemon Drop Cakes are a perfect balance of sweet and tangy, and they make for a wonderful, citrusy treat. The burst of lemon flavor in every bite is sure to be a hit with friends and family!
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