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Quick Mini Lemon Drop Cakes

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These Quick Mini Lemon Drop Cakes are a bright, fresh, and tender citrus treat that’s easy to make and perfect for any occasion. They offer a balanced lemon flavor with a soft crumb and a tangy glaze.

Ingredients

Scale
  • 1 Β½ cups (180 g) all-purpose flour
  • 1 Β½ teaspoons baking powder
  • ΒΌ teaspoon salt
  • ΒΎ cup (150 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • Β½ cup (120 ml) sour cream
  • Zest of 2 medium lemons
  • ΒΌ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350Β°F (175Β°C). Lightly grease a mini muffin tin or line with mini paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk sugar with melted butter until smooth and slightly cooled.
  4. Add eggs one at a time, whisking well after each addition.
  5. Stir in sour cream, lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gently fold dry ingredients into wet ingredients using a spatula until combined with no flour pockets.
  7. Spoon batter evenly into mini muffin cups, filling about 3/4 full.
  8. Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in the pan for 5 minutes, then transfer to a wire rack.
  10. Whisk powdered sugar with lemon juice to make glaze and drizzle over warm mini cakes.

Notes

Do not overmix the batter; fold dry ingredients gently to avoid dense cakes. Use fresh lemon zest for best flavor and avoid the white pith. Cool cakes before glazing to prevent the glaze from melting off. Watch baking time closely to avoid overbaking.

Nutrition

Keywords: lemon drop cakes, mini lemon cakes, quick lemon dessert, easy lemon cake, citrus dessert, mini muffins, lemon glaze