These Mini Lemon Drop Cakes are delightful bite-sized treats bursting with zesty lemon flavor. Moist, soft, and topped with a tangy lemon glaze, they’re perfect for parties, afternoon tea, or any occasion that calls for a citrusy pick-me-up. Quick to make and irresistibly delicious!
Ingredients:
For the Cakes:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup buttermilk
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line it with paper liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Combine the Batter: Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more powdered sugar or lemon juice as needed.
- Glaze the Cakes: Dip the tops of the mini cakes into the glaze or drizzle it over them. Allow the glaze to set for 10-15 minutes before serving.
Nutrition (per mini cake, based on 24 cakes):
- Calories: 110
- Protein: 1g
- Carbohydrates: 16g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 30mg
- Sugar: 12g
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