80 responses

  1. Erika Moser
    June 28, 2024

    Hi! I made them for the first time and fortunately they came out very easily. I am German and and live in Hamburg so I had to fix my own baker’s Joy. It was worth it!
    Thank you for this recipe, I love them sooooo much. I will try other recipes from your site. Thanks again and good luck to you!!

    Reply

    • Kara Cook
      July 1, 2024

      Thanks Erika! So fun to have a visitor from Hamburg! 🙂 I’m glad you were able to make your own Baker’s Joy and that they turned out for you!

      Reply

  2. Jen
    January 25, 2024

    Can these be done in mini Bundt pans?

    Reply

    • Kara Cook
      February 20, 2024

      They only work in the best quality non-stick pans, so I worry that it would stick in the crevices of a bundt pan.

      Reply

  3. Sam
    December 9, 2023

    Hey 😊. Mine turned out but are very soft. I think next time I’ll bake slightly longer so they’re firmer/almost crisp. Tricky to get out even with buttering and flouring the pans but again I need to bake them longer in my oven. All ovens are different. But they’re moist which is what I wanted. Yummy.

    Reply

    • Kara Cook
      December 18, 2023

      Yes, it’s crazy how different every oven bakes. I have two of the same brand, and they aren’t even the same! It’s definitely a good idea to bake them a little longer, that does help them release a bit easier. But I’m glad yours were moist – that’s important! 🙂

      Reply

  4. Phyllis cervini
    December 6, 2023

    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

    Reply

    • Kara Cook
      December 18, 2023

      So glad yours turned out perfectly! I have found that some non stick pans don’t work as well as others, so that may be why so many people have trouble. I love the idea of treats at bible study! 🙂

      Reply

  5. Zanele
    November 1, 2023

    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

    Reply

    • Kara Cook
      November 7, 2023

      Glad to hear they worked for you Zanele!

      Reply

  6. Sally
    October 29, 2023

    These lemon drops were a hit. Only problem is I’ll have to double the next batch.
    Thank you for sharing.

    Reply

    • Kara Cook
      November 7, 2023

      That will be a lot of lemon drops! Sounds like a party! 🙂

      Reply

  7. Brenda
    August 17, 2023

    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

    Reply

    • Kara Cook
      August 21, 2023

      Good luck, let me know how they turn out!

      Reply

  8. Dawn
    August 10, 2023

    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

    Reply

    • Kara Cook
      August 11, 2023

      So sorry to hear that Dawn, I know that’s frustrating! Did you use a non stick muffin pan and use flour and shortening?

      Reply

  9. Sofia
    July 24, 2023

    Amazing recipe! Everyone couldn’t stop telling me how delicious they were!

    Reply

    • Kara Cook
      August 11, 2023

      Yay, I’m so happy to hear that Sofia! Thanks so much for taking the time to let me know you loved them. 🙂

      Reply

  10. Vanessa
    March 1, 2023

    Thanks for sharing! How far ahead of time can I make it?

    Reply

    • Kara Cook
      March 6, 2023

      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.

      Reply

  11. Suzanne
    March 1, 2023

    This looks so good! What a great dessert to make in the spring!

    Reply

    • Kara Cook
      March 6, 2023

      Yes, I always crave lemon treats when the weather starts getting warm! 🙂

      Reply

  12. Loren
    February 19, 2023

    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.

    Reply

    • Kara Cook
      February 28, 2023

      So sorry you had trouble.

      Reply

      • Patti Hamlin
        February 7, 2024

        Mine did the same thing but tasted good- just ugly

        Reply

  13. Kitty Telles
    February 11, 2023

    There is no mention I could find about how many minis this recipe makes. Will two 24 cup mini pans be enough?

    Reply

    • Leslie
      February 12, 2023

      It was hard to see how many this makes but is 4 dozen. It is listed just above the title of the printable recipe. 🙂

      Reply

    • Kara Cook
      February 15, 2023

      Yes, that’s perfect, it makes 4 dozen. You can find the yield in the top left corner of the recipe card. 🙂

      Reply

  14. Malina
    December 14, 2022

    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

    Reply

    • Kara Cook
      December 26, 2022

      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!

      Reply

  15. Theresa
    September 20, 2022

    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.

    Reply

    • Kara Cook
      October 25, 2022

      Great tip Theresa!

      Reply

  16. Deborah
    August 29, 2022

    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

    Reply

    • Kara Cook
      September 2, 2022

      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!

      Reply

      • Mary
        September 17, 2022

        Hi
        Would they work as ordinary muffins in a 12 muffin tray and then pour glaze over them

        Reply

  17. Michelle
    August 2, 2022

    Could not find Bakers Joy, used shortening and flour and they came out of the pan nicely! Delicious!

    Reply

    • Kara Cook
      September 3, 2022

      Shortening and flour is always a sure bet! Glad they worked perfectly for you. 🙂

      Reply

  18. Lynn
    July 14, 2022

    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

    Reply

    • Kara Cook
      September 3, 2022

      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.

      Reply

  19. Cathy
    June 22, 2022

    Can you use mini muffin cups

    Reply

    • Kara Cook
      June 28, 2022

      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.

      Reply

  20. Ayana
    June 2, 2022

    Can this recipe be used for a cake instead of mini muffins?

    Reply

    • Kara Cook
      June 8, 2022

      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!

      Reply

  21. Tracy
    May 27, 2022

    I have made these… Delicious…. Have 2 mini silicone pans… Works perfectly… No spraying

    Reply

    • Kara Cook
      May 30, 2022

      Those silicone pans can sure be handy. Glad you loved them!

      Reply

  22. Mary
    May 21, 2022

    These look amazing!

    Reply

    • Kara Cook
      May 30, 2022

      Thanks Mary, I hope you give them a try!

      Reply

  23. Joann
    April 27, 2022

    Can these be frozen before or after glazing?

    Reply

    • Kara Cook
      April 29, 2022

      I usually prefer to freeze cakes and cupcakes before freezing. But I think these would probably work fine after being glazed.

      Reply

  24. Charlie Moore
    April 24, 2022

    I had not trouble with them sticking. These turned out so cute and yummy!! I will be definitely making these again!!

    Reply

    • Kara Cook
      April 29, 2022

      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! 🙂

      Reply

  25. Chrissy
    April 18, 2022

    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!

    Reply

    • Kara Cook
      April 29, 2022

      Glad to hear that they also worked with gluten free flour!

      Reply

  26. Delia
    April 15, 2022

    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?

    Reply

    • Kara Cook
      April 29, 2022

      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.

      Reply

  27. Bonnie Crim
    March 1, 2022

    I’m a little hesitant to make these due to so many negative comments about the same issue.

    Reply

    • Kara Cook
      March 3, 2022

      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!

      Reply

  28. Rena Livingstone
    December 16, 2021

    OMG There to die for My family and friends all loved them
    Will be putting them on my must bake more list

    Reply

    • Kara Cook
      January 4, 2022

      Yay, I am so happy to hear that Rena!

      Reply

  29. Cee
    May 2, 2021

    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..

    Reply

    • Kara Cook
      June 7, 2021

      I wouldn’t think that substituting yogurt would have that effect, but it’s entirely possible.

      Reply

  30. Steph Watson
    April 4, 2021

    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.

    Reply

  31. Mummabest
    March 23, 2021

    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

    Reply

  32. Kom
    January 9, 2021

    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.

    Reply

    • Kara Cook
      February 6, 2021

      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.

      Reply

  33. Channie Allen
    January 8, 2021

    Thank you so much. These arw delicious little lemon gems and so easy AND quick to make.

    Reply

  34. Ana
    June 10, 2020

    The best lemon cake I have ever made

    Reply

    • Kara Cook
      June 12, 2020

      Yay, happy to hear it!

      Reply

  35. Brenda
    June 4, 2020

    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?

    Reply

    • Nilda
      June 11, 2020

      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!

      Reply

    • Kara Cook
      June 12, 2020

      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.

      Reply

  36. Trish
    May 5, 2020

    I would like to make these for Mother’s Day Do you use All-purpose Flour Thank you

    Reply

    • Kara Cook
      May 5, 2020

      Yep, all purpose flour. 🙂

      Reply

  37. Caitlin
    November 15, 2019

    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?

    Reply

    • Kara Cook
      June 12, 2020

      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.

      Reply

  38. Connie
    October 27, 2019

    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.

    Reply

    • Kara Cook
      October 30, 2019

      I am so happy to hear they were a hit! Hope your mom had a fantastic birthday party! 🙂

      Reply

  39. Anna
    August 9, 2019

    These cakes are adorable! Perfect for a party!

    Reply

  40. Sara Welch
    August 9, 2019

    What a fun and tasty recipe! So flavorful and easy too! Delish!

    Reply

  41. Jen
    August 9, 2019

    These are like little rays of sunshine! So moist and delicious!

    Reply

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