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.)
Ingredients:
- all purpose flour
- granulated sugar
- salt
- baking soda
- butter
- water
- sour cream
- egg
- lemon zest and lemon juice
- powdered sugar
- milk
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
Ingredients needed:
- powdered sugar
- lemon zest
- lemon juice
- butter
- milk
Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
Pro Tips:
- 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
Mini Lemon Cakes with Lemon Glaze
Buttery bite sized lemon cakes drenched in mouthwatering lemon glaze.
Ingredients
Cake
- 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
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp melted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
Instructions
Cake
- 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.
Glaze
- Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
Notes
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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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 63Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 57mgCarbohydrates: 10gNet Carbohydrates: 0gFiber: 0gSugar: 8gSugar Alcohols: 0gProtein: 0g
I can’t believe the comments. These were the easiest tasty bites ever
No trouble falling apart or sticking. Made them for bible study and they disappeared very quick
Will definitely make again
I tried this recipe it came out bombs only a little bit stuck when I tried to take them from the pan I’ll grease with butter next time
Glad to hear they worked for you Zanele!
These lemon drops were a hit. Only problem is I’ll have to double the next batch.
Thank you for sharing.
That will be a lot of lemon drops! Sounds like a party! 🙂
I’m going to try these, with butter milk not water and un melted but soft butter. Seems like too much liquid. I’m going to add 1/4 c more flour if it seems thin. . Wish me luck
Good luck, let me know how they turn out!
mine did not turn out! I greased and floured my pan, but they stuck like glue.
The flavor was good,from what crumbs I tasted. Won’t be trying these again
So sorry to hear that Dawn, I know that’s frustrating! Did you use a non stick muffin pan and use flour and shortening?
Amazing recipe! Everyone couldn’t stop telling me how delicious they were!
Yay, I’m so happy to hear that Sofia! Thanks so much for taking the time to let me know you loved them. 🙂
Thanks for sharing! How far ahead of time can I make it?
You would be absolutely fine making them a day ahead (maybe even two). I would place waxed paper between the layers so they don’t stick together.
This looks so good! What a great dessert to make in the spring!
Yes, I always crave lemon treats when the weather starts getting warm! 🙂
I have to agree that these don’t firm up the way you would expect. They just fall apart in your hand. My batter wasnt bad, but had a taste I couldn’t place. I think it’s the baking soda? I also had them all stick even after prepping the muffin tin. I used the halves that came out anyway even though they were ugly because I didn’t want to waste them. I added more lemon juice and zest to the icing and a few drops of vanilla. The icing was the best part. I highly suggest a muffin liner and peeling it to ice. Better than sticking.
So sorry you had trouble.
There is no mention I could find about how many minis this recipe makes. Will two 24 cup mini pans be enough?
It was hard to see how many this makes but is 4 dozen. It is listed just above the title of the printable recipe. 🙂
Yes, that’s perfect, it makes 4 dozen. You can find the yield in the top left corner of the recipe card. 🙂
I would like to make these for a potluck. Should I bake them the night before, then glaze them morning of so they don’t get soggy
Yes, that would work! I haven’t had problems with them getting soggy, but I do live in a dry climate. If you need to add the glaze the day before, you could add a paper towel to the container, and it will help prevent them from getting soggy. Hope that helps!
I had no problem with these cupcakes sticking to the pan, I used cupcake liners and once they are cool I just remove the liners to glaze.
Great tip Theresa!
These are very fragile and a small loaf pan size broke up easily. The glaze was very tasty. I had to cut the mini loaves in half and put them in cupcake liners and spoon the glaze over them. Although the flavor is excellent I wouldn’t make them again due to the fragility
I’ve only made them as directed in mini muffin pans, but I bet they would be more difficult to work with baked in a loaf pan. Glad they were still tasty!
Hi
Would they work as ordinary muffins in a 12 muffin tray and then pour glaze over them
Could not find Bakers Joy, used shortening and flour and they came out of the pan nicely! Delicious!
Shortening and flour is always a sure bet! Glad they worked perfectly for you. 🙂
I just tried their. Followed recipe strictly. After baking for 25 mins, they were still undercooked. They came out easily but can’t use them and baked for my hubby birthday party
Since ovens vary greatly, it is always best to use the toothpick test instead of just relying on time. I have a double oven, and even though they are one unit, they both bake differently. It can sure be frustrating! Trust your instincts, and if something doesn’t seem done, you can bake it for more time. Or take it out early if it’s getting too brown.
Can you use mini muffin cups
You are supposed to use mini muffin cups. If you are talking about the liners, I don’t recommend using them. You need to glaze the bottoms, so you would have to peel off all the liners.
Can this recipe be used for a cake instead of mini muffins?
I haven’t tried it, but I think it should work just fine. It would not make a full 9×13″ cake, it’s not enough batter. I’d try an 8 or 9″ square pan. I think it would take 25-30 minutes, but I’d start checking at 20. Let me know how it turns out!
I have made these… Delicious…. Have 2 mini silicone pans… Works perfectly… No spraying
Those silicone pans can sure be handy. Glad you loved them!
These look amazing!
Thanks Mary, I hope you give them a try!
Can these be frozen before or after glazing?
I usually prefer to freeze cakes and cupcakes before freezing. But I think these would probably work fine after being glazed.
I had not trouble with them sticking. These turned out so cute and yummy!! I will be definitely making these again!!
So happy to hear that Charlie! I think some people are having trouble with sticking based on the pans they are using. Glad yours worked out like mine always do! 🙂
These were awesome! They have a nice balance of sweet and lemon tart. I did use a gluten free flower blend and just olive oil to grease the mini muffin pan (a nice nonstick pan). As expected they did stick, but after running a toothpick around each one they came out just fine. Thanks for the recipe!
Glad to hear that they also worked with gluten free flour!
Hello I just made them and they came out really good! I just had a size differential I think it made about 36 instead of 48 but my question to you is if you’re making them in advance and you glaze them can they stay in the refrigerator for two days or should I leave them at room temperature?
I usually leave my baked goods at room temperature unless they contain cream, but you could definitely store them in the fridge if you prefer.
I’m a little hesitant to make these due to so many negative comments about the same issue.
Some people have perfect results, and others don’t. I think if you have a high quality non stick pan and use Baker’s Joy, you should be fine. I think people are having trouble because they don’t have one or the other. In my oven, they work better if I cook them on a lower rack so that the bottoms get more browned. Hope that helps!
OMG There to die for My family and friends all loved them
Will be putting them on my must bake more list
Yay, I am so happy to hear that Rena!
Made these with yogurt instead of the sour cream since that’s what I had in my pantry. First they were not done in 12 minutes. Not sure if that’s because I have a convention oven. But even after doubling bake time they still came out with a wet looking spongy consistency. But they were brown on top. So I assumed completely baked. Lastly they have a unbaked flour taste. Seems like something is not quite right. Might be from using yogurt instead of sour cream..
I wouldn’t think that substituting yogurt would have that effect, but it’s entirely possible.
Made this last night for Easter 2021 dessert. These were SO moist they were falling apart & didn’t come
out of Pan easily even when sprayed with Bakers Joy. They were completely cooked since slightly brown around edges & I’ve made a similar recipe b4 but not this one & no problem. Maybe next time I’ll use less sour cream.
When using the baking spray of choice be sure to shake the can ,especially the ones that contain flour and grease. This helps with the release issues. Also when spraying tons, please do so over the sink. That way you aren’t spraying onto the kitchen floor causing a slippery surface. Hope this is helpful
I was so optimistic about these and followed the recipe exactly and they wouldn’t come out of the pan with lots of butter spray and were very more wet than a dry cake as well. I wish I read the reviews first. A lot of work to make from scratch and had to throw all of them away with nothing to bring to a friends dinner.
Sorry they didn’t turn out. If they were still wet, it sounds like they just needed additional baking time. That would have also helped them release from the pan. Did you use Baker’s Joy like I suggested? Regular cooking spray doesn’t work for this recipe.
Thank you so much. These arw delicious little lemon gems and so easy AND quick to make.
The best lemon cake I have ever made
Yay, happy to hear it!
I made these and all of them stuck to the pans. I did exactly what it said to do, but all I got was a big mess. I tried everything. Anyone have any tips?
I made these a second time and I had the same issue as you! First time I made them I he may be 2 or 3 that stuck but this time. 🤦‍♀️. Disappointed because they are so good!
Danggit, that is frustrating! In addition to using Baker’s Joy cooking spray, sometimes I’ve had good luck placing pans directly on a wet dish towel when I remove them from the oven. The steam seems to help muffins and cakes release a little better.
I would like to make these for Mother’s Day Do you use All-purpose Flour Thank you
Yep, all purpose flour. 🙂
I want to make these for a bake sale at work this week! Do they freeze well so I can make them ahead? Glaze them the day before maybe?
So sorry I didn’t see your question. I’m not sure how well they would freeze, but it’s worth a try. You would definitely want to freeze them before glazing, and then glaze them after they have thawed.
I just made these for the first time for a family gathering to celebrate my mom’s birthday. They were a big hit! Thank you for sharing.
I am so happy to hear they were a hit! Hope your mom had a fantastic birthday party! 🙂
These cakes are adorable! Perfect for a party!
What a fun and tasty recipe! So flavorful and easy too! Delish!
These are like little rays of sunshine! So moist and delicious!