Mini Lemon Drop Cakes – these bite sized lemon treats are covered with a delicious lemon glaze, and they practically melt in your mouth!
There’s just something about miniature foods that makes them better than regular treats. Who can resist popping a mini cupcake or cookie in their mouth? Not me! These mini lemon cakes are easy to make, and fun to serve!
I love lemon baked goods, and these tasty little lemon drops were no exception. The cakes are soft and buttery, and they are drenched in a tasty lemon glaze. Every bite is lemon perfection!
My friend Jessica at Butter with a Side of Bread posted a recipe for lemon glazed mini cupcakes on her site. Her recipe started with a cake mix and made over six dozen.
I wanted to make them for a bridal shower, but I didn’t need that many! I decided to come up with a version made from scratch. Everyone at the shower raved over them, and they disappeared in a hurry.
How to Make Mini Lemon Drop Cakes
(To skip my tips and see the full recipe card, scroll to the bottom of the post.)
- all purpose flour
- granulated sugar
- baking soda
- sour cream
- lemon zest and lemon juice
- powdered sugar
Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
Scoop batter into non stick muffin pans. I use a small cookie scoop that holds a tablespoon- it works perfectly!
Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
How to make Lemon Glaze
- powdered sugar
- lemon zest
- lemon juice
Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
- Use non-stick muffin tins, and use Baker’s Joy- don’t skimp. If you don’t have Baker’s Joy, you can generously grease the muffin cups with shortening and dust them with flour. Cooking spray doesn’t do the job.
- Fresh lemon juice and lemon zest make a huge difference in the flavor of these mini cakes. Lemon zest is essential for the lemon flavor, so don’t omit it.
- For easier clean-up, place waxed paper under the cooling racks before you add the glaze. The excess glaze will drip onto the waxed paper instead of onto the countertop.
These mini lemon cakes are seriously addicting, so if you’re feeding a large crowd, you may want to double the recipe. People just can’t seem to resist them!
MORE BITE SIZED TREATS:
- Mini Strawberry Shortcake Cookie Cups
- Mint Oreo Truffles
- Heart Shaped Brownie Bites
- Mini Oreo Cheesecakes with Chocolate Mousse
- Bite Sized Cherry Cheesecake Cups
MORE TASTY LEMON TREATS:
- Lemon Sugar Cookies
- Pink Lemonade Pie
- Lemon Crumb Ice Cream
- Butter Cookies with Lemon Cream Cheese Frosting
- Lemon Pound Cake
Recipe for Mini Lemon Drop Cakes
- 1 cup all purpose flour
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup sour cream
- 1 whole egg
- 1 Tbsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- 1 1/2 cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp melted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
- Preheat oven to 325 degrees. Spray mini muffin pans with non-stick spray; set aside.
- Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
- Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
- Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
- Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks.
- Cool completely before glazing. Dip lemon drops bottom side down into the glaze. Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
- Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
I recommend using Baker's Joy cooking spray. It contains flour, and it is the best for making sure baked goods don't stick to the pan!
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Amount Per Serving: Calories: 63Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 57mgCarbohydrates: 10gNet Carbohydrates: 0gFiber: 0gSugar: 8gSugar Alcohols: 0gProtein: 0g