Mini Lemon Drop Cakes
These Mini Lemon Drop Cakes are bite-sized citrus treats with a soft, fluffy texture and a tangy lemon glaze, perfect for parties or a refreshing dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup powdered sugar for glaze
- 2 tbsp lemon juice for glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool slightly in the pan before transferring to a wire rack.
- While cakes are cooling, whisk together powdered sugar and lemon juice to make the glaze.
- Dip the tops of the cooled mini cakes into the glaze and let set before serving.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Let the glaze set completely before storing or serving.
- Store in an airtight container at room temperature for up to 3 days.