Mini Lemon Drop Cakes
Delightful mini cakes bursting with lemon flavor, perfect for any occasion.
Ingredients
For the cakes
- 1/2 cup unsalted butter, softened Should be at room temperature for easy creaming.
- 1 cup granulated sugar Sweetens the batter.
- 2 large eggs Provides structure and richness.
- 1/4 cup milk Maintains moisture within the cakes.
- Zest of 1 lemon Adds tangy flavor.
- 1/4 cup fresh lemon juice Adds signature tang.
- 1 1/2 cups all-purpose flour Forms the base of the cakes.
- 2 teaspoons baking powder Helps the cakes rise.
- 1/4 teaspoon salt Enhances all flavors.
For the glaze
- 1 cup powdered sugar For sweetness in the glaze.
- 2 tablespoons fresh lemon juice Adds tartness to the glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the milk, lemon juice, and lemon zest until well combined.
Baking
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool slightly in the pan before transferring to a wire rack.
Glazing
- To make the glaze, mix the powdered sugar with lemon juice until smooth.
- Drizzle the glaze over the cooled cakes before serving.
Notes
For best results, ensure proper creaming of butter and sugar. If fresh lemons are unavailable, bottled lemon juice can be used, but fresh lemons yield better flavor. Store the cakes in an airtight container at room temperature for up to three days or refrigerate for about a week. For longer storage, wrap individually and freeze for up to three months.