Description
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.
Ingredients
Scale
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
- Preheat Oven: Set your oven to 350°F (175°C). Grease a mini muffin tin or use mini cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add Eggs & Flavoring: Mix in eggs, vanilla extract, lemon zest, and lemon juice, beating until smooth.
- Combine Wet & Dry Ingredients: Alternate adding the dry ingredients with buttermilk, mixing just until combined.
Step 2: Bake the Mini Cakes
- Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- 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
- In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
- Dip each mini cake into the glaze, letting the excess drip off. Place on a rack to set.
Notes
- 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.