Mini Lemon Drop Cakes
Mini Lemon Drop Cakes are light, refreshing treats with a moist texture and zesty flavor, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour Provides structure.
- 1 cup granulated sugar Adds sweetness and helps the cakes rise.
- 2 teaspoons baking powder Leavening agent.
- 0.5 teaspoon baking soda Leavening agent.
- 0.5 teaspoon salt Balances sweetness.
- 0.5 cup unsalted butter, melted Adds richness.
- 0.75 cup buttermilk Adds moisture and tanginess.
- 1 large egg Acts as a binding agent.
- 1 teaspoon vanilla extract Provides additional flavor.
- 1 medium lemon, zest only Adds bright flavor.
- 2 tablespoons lemon juice Adds bright flavor.
For the Glaze
- 1 cup powdered sugar For sweetness in the glaze.
- 2 tablespoons lemon juice Adds tanginess to the glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Mixing Wet Ingredients
- In another bowl, combine the melted butter, buttermilk, egg, vanilla extract, lemon zest, and lemon juice, stirring until smooth.
Combining Mixtures
- Gradually incorporate the wet ingredients into the dry ingredients, stirring gently until just combined.
- Allow the batter to rest for a few minutes.
Baking
- Fill each compartment of the mini muffin tin about two-thirds full with the batter.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the tin for a few minutes before transferring to a wire rack.
Glazing
- Mix the powdered sugar with lemon juice until smooth to create the glaze.
- Dip the tops of the cooled cakes into the glaze and let set.
Notes
Use fresh lemons for optimal flavor. Adjust sugar to taste for a sweeter cake. Keep an eye on baking time as ovens may vary.