Mini Lemon Drop Cakes – A Bite-Sized Citrus Delight

These Mini Lemon Drop Cakes are light, fluffy, and bursting with bright citrus flavor! Topped with a sweet lemon glaze, they’re the perfect treat for spring gatherings, afternoon tea, or whenever you crave a little zing of lemony goodness.

Why You’ll Love This Recipe

• Light & Moist – Soft, tender cake with a perfect crumb.
• Zesty & Sweet – The tangy lemon pairs beautifully with the sweet glaze.
• Perfectly Bite-Sized – Great for snacking, parties, or gifting!

Ingredients You’ll Need

For the Cakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup buttermilk

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Batter

1. Preheat Oven: Set your oven to 350°F (175°C). Grease a mini muffin tin or use mini cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
4. Add Eggs & Flavoring: Mix in eggs, vanilla extract, lemon zest, and lemon juice, beating until smooth.
5. Combine Wet & Dry Ingredients: Alternate adding the dry ingredients with buttermilk, mixing just until combined.

Step 2: Bake the Mini Cakes

1. Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
2. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Glaze & Coat the Cakes

1. In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
2. Dip each mini cake into the glaze, letting the excess drip off. Place on a rack to set.

Serving Suggestions

• Serve with hot tea, coffee, or lemonade.
• Dust with powdered sugar for an extra elegant touch.
• Garnish with lemon zest or candied lemon slices.

Tips & Variations

• Extra Lemony – Add a few drops of lemon extract for a stronger citrus punch.
• Lighter Option – Swap butter for Greek yogurt to reduce fat.
• Storage – Keep in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Final Thoughts

These Mini Lemon Drop Cakes are the perfect mix of tangy and sweet, making them a delightful treat for any occasion. Easy to make and even easier to eat—give them a try and enjoy a burst of sunshine in every bite!

Print