Description
These delightful 20-minute Lemon Drop Cakes are bursting with tangy citrus flavor, making them perfect for any occasion.
Ingredients
Scale
- 1 cup flour, (all-purpose)
- ¾ cup sugar, (granulated)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup butter, (unsalted, room temperature)
- ½ cup water
- 1 egg, (large, room temperature)
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 ½ cups powdered sugar, (make sure to sift it)
- 2 ½ tablespoons lemon juice
- 2 tablespoons milk, (choose full fat/whole milk)
- 1 tablespoon melted butter, (unsalted, cooled slightly)
Instructions
- Preheat the oven to 325°F.
- Lightly grease a 48 count mini muffin baking pan with non-stick baker’s spray (not cooking spray).
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking soda. Set aside.
- In a small saucepan over medium heat, add the butter and water. Heat until the butter is melted and the mixture just begins to boil.
- Remove from the heat and pour into the bowl of dry ingredients.
- Using a handheld mixer on medium speed, beat just until fully combined and the mixture resembles a thick paste.
- Add the egg, sour cream, vanilla extract, lemon zest, and lemon juice to the bowl.
- Mix on low until fully incorporated and a smooth batter forms.
- Fill the mini muffin cups ¾ full. Be careful not to overfill the cups.
- Bake for 12-13 minutes or just until lightly browned around the edges and a toothpick inserted into the center of the cakes comes out with just a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- While the cakes are cooling, make the glaze.
- Whisk together in a small bowl the powdered sugar, lemon juice, and whole milk until fully combined.
- Add the slightly cooled melted butter and whisk again until smooth and a thin consistency.
- Dip each cooled lemon drop cake into the glaze, coating it completely.
- Allow excess glaze to drip back into the bowl.
- Place the glazed lemon drop cake onto a wire rack placed over a piece of parchment paper (to allow excess glaze to drip off).
- Repeat until all the cakes are glazed.
- Allow the finished cakes to set at room temperature for 30 to 60 minutes or until the glaze is fully set.
Notes
- Prep Time: 10 minutes
- Cook Time: 12-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 73
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: lemon, dessert, cakes