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Brighten your day with Mini Lemon Drop Cakes, a Citrus Dessert Bite that’s soft, zesty, and utterly delightful! These bite-sized treats, bursting with fresh lemon juice and zest, are topped with a tangy glaze that melts in your mouth. Perfect for parties, brunches, or a sweet pick-me-up, they’re a burst of sunshine in every bite.

Why You’ll Love Mini Lemon Drop Cakes

Mini Lemon Drop Cakes shine as a Citrus Dessert Bite:

Zesty Flavor: Fresh lemon delivers a vibrant kick.
Bite-Sized Joy: Ideal for sharing or snacking.
Easy Prep: Simple ingredients, quick to bake.
Versatile Treat: Great for gifting or gatherings.
I bake these Citrus Dessert Bites for every spring event, and they’re always a hit!

Ingredients for Mini Lemon Drop Cakes

Here’s what you’ll need for Mini Lemon Drop Cakes (makes 24 mini cakes):
For the Mini Cakes:

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tbsp lemon zest (from about 2 lemons)
¼ cup freshly squeezed lemon juice
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup buttermilk (or milk with 1 tsp lemon juice)

For the Lemon Glaze:

1 cup powdered sugar
2 tbsp freshly squeezed lemon juice
1–2 tsp milk (for desired consistency)

Ingredient Tips:

Lemon: Use fresh lemons for zest and juice; bottled lacks vibrancy.
Butter: Softened for fluffy batter; avoid melting.
Buttermilk: Adds tenderness; make your own with milk and lemon juice.
Flour: Spoon and level to keep cakes light.
Powdered Sugar: Sift for a smooth glaze.

Directions for Mini Lemon Drop Cakes

Let’s create these zesty Mini Lemon Drop Cakes!

Preheat and Prepare

I preheat the oven to 350°F (175°C) and grease a mini muffin tin with baking spray or line with mini cupcake liners.

Make the Batter

In a large bowl, I cream ½ cup softened butter and ¾ cup granulated sugar until light and fluffy, about 2 minutes.
I add 2 eggs one at a time, then mix in 2 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla.
In a separate bowl, I whisk 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt.
I alternate adding dry ingredients and ½ cup buttermilk to the wet mixture, stirring until just combined.

Bake

I fill each mini muffin cup ¾ full with batter (about 1 tbsp each).
I bake for 10–12 minutes until a toothpick comes out clean.
I cool in the tin for 5 minutes, then transfer to a wire rack.

Prepare the Glaze

In a small bowl, I whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1–2 tsp milk until smooth and pourable.

Glaze and Serve

I dip the tops of cooled cakes into the glaze or drizzle it over them.
I let the glaze set for 10 minutes before serving, enjoying the citrusy delight.

Nutrition

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: ~25 minutes
Servings: 24 mini cakes
Calories: ~100 kcal per mini cake
Macros per Mini Cake: 15g carbs, 1g protein, 4g fat, 0g fiber

Variations for Mini Lemon Drop Cakes

Try these twists on Mini Lemon Drop Cakes:

Poppy Seed Crunch: Add 1 tbsp poppy seeds for a Citrus Dessert Bite with texture.
Gluten-Free: Use a 1:1 gluten-free flour blend for celiac-friendly cakes.
Lemon Curd Surprise: Pipe a small amount of lemon curd into the center post-baking.
Berry Boost: Top with fresh raspberries or blueberries for color.
Cream Cheese Frosting: Swap glaze for a lemony cream cheese frosting for richness.

Serving Ideas:

Pair with Layla Cooks’ Caramel Macchiato Overnight Oats for a brunch spread.
Serve with tea or coffee for a perfect Citrus Dessert Bite moment.
Package in gift boxes for a thoughtful treat.
Use fresh lemon and don’t overbake for moist cakes; dip in glaze for a glossy finish.

Storage

I store Mini Lemon Drop Cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to keep them fresh. For freezing, I wrap unglazed cakes tightly and freeze for up to 2 months; I thaw at room temperature and glaze before serving. I avoid reheating as it can dry them out; bring chilled cakes to room temperature for best texture.

FAQs About Mini Lemon Drop Cakes

Here are some common questions about this recipe:

Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch!

What’s the best way to make them extra moist?
Don’t overbake, and use buttermilk for extra tenderness.

Can I make these full-sized cupcakes?
Yes! Bake for 18–20 minutes instead.

How do I make the glaze thicker?
Use less milk or more powdered sugar.

Can I use a cake mix?
Yes! Add fresh lemon zest and juice to enhance the flavor.

How do I make a dairy-free version?
Use dairy-free butter and almond or oat milk.

Can I add a cream cheese frosting instead?
Absolutely! A lemon cream cheese frosting would be delicious.

What’s the best way to glaze them?
Dip the tops in glaze or drizzle with a spoon.

Can I make them ahead of time?
Yes! Bake and freeze unglazed cakes, then glaze before serving.

How do I keep them from sticking?
Use nonstick spray or line the tin with mini cupcake liners.

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Conclusion

These Mini Lemon Drop Cakes are light, refreshing, and packed with citrusy goodness! Whether for a party, brunch, or just a sweet treat, these bite-sized delights will brighten any occasion. Try them today and enjoy a burst of lemony flavor in every bite!