Lemon Drop Cakes

These delightful 20-minute Lemon Drop Cakes are bursting with tangy citrus flavor, making them perfect for any occasion. This sweet, 2-bite cake recipe guarantees delicious results every time.

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Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings48 cakes

Our Lemon Drop Cakes are a lemon lover’s dream! Infused with vibrant fresh lemon juice and zest, these moist and flavorful 2-bite snacks are perfect for brunches, picnics, or snacking.

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Coated in a sweet citrus glaze, these tender cakes have a melt-in-your-mouth texture. Mini lemon drizzle cakes are a from-scratch treat that will satisfy any lemon-lovers craving.

Lemon Drop Cakes Ingredients

Bursting with zesty lemon flavor and topped with a luscious glaze, these homemade mini desserts are made from scratch, so they’re a perfect treat for any occasion.

Ingredient Substitutions and Additions For Mini Lemon Desserts

If you’re looking to put your own spin on these little lemon cakes, or if you need to accommodate dietary preferences or ingredient availability, here are some easy substitutions and additions you can try:

FRESH LEMON JUICE: We highly recommend you use fresh lemons but if they’re not available, you can use bottled lemon juice as a substitute. However, be mindful of adjusting the quantity to taste, as bottled lemon juice may vary in intensity. It will also make your cakes taste more tart, so add it slowly, and adjust as needed.

FLOUR: You can use a gluten-free flour mixture if you need a gluten-free option. 

UNSLATED BUTTER: You can substitute the butter with a plant-based margarine or coconut oil if you need dairy-free cakes. The flavor and texture may vary slightly.

EGGS AND EGG YOLK: To make this mini lemon cake recipe egg-free, you can try using a commercial egg replacer. Keep in mind that the texture and rise of the cakes may vary with egg substitutes. 

SOUR CREAM: We recommend using sour cream for the best texture and flavor. But if absolutely necessary, you can swap sour cream with Greek yogurt. Use plain, full-fat Greek yogurt to maintain moisture and richness in the cakes.

WHOLE MILK: We don’t recommend substituting whole milk in this recipe. But if you must, substitute 2% for a less rich flavor, or with any plant-based milk such as almond, soy, or oat milk for a dairy-free option. Just keep in mind that if your milk is thinner than whole milk, you might want to use a little less than the recipe calls for.

POWDERED SUGAR: If powdered sugar is unavailable, you can make your own by blending granulated sugar in a high-powered blender until finely powdered.

LEMON GLAZE: Instead of serving with a lemon glaze, you can use lemon frosting instead. Place the frosting in a piping bag and add a swirl to each cake, or just spread a dollop over the top.

These substitutions allow you to tailor the recipe to suit your preferences or dietary needs but keep in mind that any changes may impact the taste and texture of the final result.

How To Make This Lemon Drop Cakes Recipe

You’ll enjoy every step of the baking process with this from-scratch recipe for individual lemon cakes. Prepare the batter with simple ingredients, infuse it with lemon zest, then bake to golden perfection. Finish with a tangy glaze for a burst of citrus in every bite.

STEP ONE: Preheat the oven to 350°F. Spray two mini muffin tins with cooking spray. Make sure you get into every crack so your lemon drizzle mini cakes don’t stick. Set them aside for now. Meanwhile, remove your cold ingredients from the fridge so they come to room temperature.

STEP TWO: In a large bowl sift together the all-purpose flour, baking soda, and salt. Set aside for now.

STEP THREE: Measure the unsalted butter and granulated sugar into a large mixing bowl or the bowl of a stand mixer. Cream the sugar and butter together for 1-2 minutes, until light and fluffy. 

STEP FOUR: With the mixer on low, add in one egg at a time, mixing thoroughly between each addition. Then, add in the vanilla extract and fresh lemon zest. Scrape the sides and bottom of the bowl throughout the process to make sure all the ingredients are fully combined.

STEP FIVE: In a small bowl, add the whole milk, lemon juice, and sour cream, and whisk together until smooth.

STEP SIX: Add half of the dry ingredients to the wet ingredients, mixing on low speed, just until the flour is incorporated.

STEP SEVEN: ​Add the milk mixture to the batter and mix on low speed, again, just until the mixture is fully incorporated.

STEP EIGHT:​ Finally, add the remaining flour mixture and beat on low speed until the flour has been fully incorporated. Your batter will be thick. Scrape down the sides and bottom of the bowl to make sure there are no dry patches or unevenly mixed areas.

STEP NINE: Use a small cookie scoop batter to fill each of the depressions in your mini muffin pan. They should be about ½ – 2/3 full. You might have a bit of batter leftover after making 48 mini muffins. If so, you can make a few more, but don’t overfill the muffin cups with any excess batter.

STEP TEN: Bake the mini lemon cupcakes in a preheated oven for 9-10 minutes or until they are lightly golden around the edges. Check for doneness by inserting a toothpick into the center. It should come out clean.

STEP ELEVEN:​ Allow your lemon drop cakes to cool in the pans for 5 minutes before flipping them out onto a wire rack to cool. Leave the bottoms of the cakes facing up until they cool completely.

STEP TWELVE: While your lemon mini desserts cool, make your glaze. Add the sifted powdered sugar, fresh lemon juice, melted butter, and whole milk to a medium bowl. Whisk until the mixture is smooth and has a pourable consistency. 

STEP THIRTEEN: Once your lemon drizzle mini cakes are fully cooled, dip them one by one into the bowl, covering the entire bottom and sides of the cakes with the lemon glaze. Allow any excess glaze to drip back into the bowl before placing the lemon drop cakes back onto the cooling rack, bottom side up, to allow the glaze to set completely. Repeat until all the lemon drop cakes are glazed.

STEP FOURTEEN: Once the lemon glaze has set, plate and serve!

How To Serve Mini Lemon Cakes

Now that your Lemon Drop Cakes are ready to eat, you have to decide how to serve them! Besides just popping these tiny treasures into your mouth, there are plenty of ways to present these easy lemon cakes.

These individual lemon drizzle cakes can be served as part of a lemon-themed dessert platter or table. Serve with lemon blondies, lemon truffles, and lemon cupcakes for a sweet-tart extravaganza! 

For a baby shower or afternoon tea party, these sweet treats pair nicely with pastries like this breakfast braid or a plate of homemade cherry danish. Serve with coffee and tea for a light yet sweet afternoon snack.

These mini desserts incorporate well into a brunch spread alongside favorites like quiche and fresh fruit salad. For a more sophisticated cocktail party, serve these Lemon Drop Cakes as a light and refreshing dessert option. Pair them with lemon-infused cocktails like a limoncello spritz for a cohesive and citrusy experience.

Take these lemon mini muffins to your next block party or backyard BBQ. They’re perfect for mingling and snacking. No one will say no if you take these to your church or office potluck, and their bite-sized portions make them easy to serve and enjoy. No plates or forks needed!

These Lemon Drop Cakes are a welcomed addition to a holiday dessert buffet table. They’re a light and refreshing contrast to many traditional seasonal treats.

At a birthday party of bridal shower, set a plate of these lemon cakes in the center of each table as a charming snack or appetizer. Perfect when served with cups of fragrant tea, they contribute beautifully to an elegant ambiance.

MORE LEMON DESSERT RECIPES

Quick Breads

Lemon Poppy Seed Bread

Dessert Bars

Lemon Cheesecake Bars

How To Store These Lemon Drop Cupcakes

Once you’ve whipped up a batch of these yummy Lemon Drop Cakes, you’ll want to know the best way to store them to ensure they stay fresh and delicious. Whether you plan to enjoy them right away or save them for later, proper storage is key to preserving their flavor and texture. 

MAKE AHEAD: If you’d like to get a head start on your baking, these Lemon Drop Cakes can be made ahead of time and stored until ready to serve. Bake the cakes as directed, allow them to cool completely, and then store them in an airtight container at room temperature for up to 24 hours. When you’re ready to serve, you can prepare the lemon glaze fresh and dip the cakes just before serving.

IN THE FRIDGE: To prolong the freshness of your leftover lemon bites, store them in the refrigerator. Place the cooled cakes in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out. Stored properly, the cakes will last in the fridge for up to 5 days. Before serving, allow the cakes to come to room temperature for the best taste and texture.

IN THE FREEZER: For longer-term storage, you can freeze these Lemon Drop Cakes to enjoy at a later date. Once the cakes have cooled completely, wrap them in plastic wrap or aluminum foil to protect them from freezer burn. Place the wrapped cakes in a freezer-safe container or Ziploc freezer bag, and store them in the freezer for up to 2 months. When you’re ready to enjoy again, thaw the cakes in the refrigerator overnight or at room temperature for a few hours.

Why These Lemon Drop Cakes Are The Best

There’s something undeniably charming about these individual lemon desserts that keep, us coming back for more. From their sunny citrus flavor to their adorable bite-sized form, there’s plenty to love about this easy recipe.

Reasons Why We Love This Recipe:

Bright and Refreshing Flavor: These Lemon Drop Cakes pack a punch of bright lemon flavor. The combination of fresh lemon zest and juice adds a refreshing zing to every bite, and they’re made even more perfect by soaking them in a sweet glaze. Perfect for any time of year.

Perfectly Portioned Mini Treats: One of the reasons we adore this recipe is its convenient bite-sized form. These mini lemon cakes are just the right size for popping into your mouth in one or two delightful bites. Whether served at a party or enjoyed as a sweet snack, their petite size makes them easy to serve and easy to eat.

Easy to Make: Despite their sweet appearance, these Lemon Drop Cakes are surprisingly easy to make. With simple ingredients and straightforward instructions, even inexperienced bakers can whip up a batch in no time.

Whether served as a sweet treat at a brunch gathering, a light dessert at a dinner party, or a refreshing snack on a sunny afternoon, these Lemon Drop Cakes are guaranteed to be crowd-pleasers. Their petite size makes them easy to enjoy on the go, while their zesty, citrusy flavor is sure to brighten your day!

More Recipes You’ll Love

• Lemon Lush
• ​Lemon Curd
• Lemon Cobbler
• Lemon Lasagna
• Lemon Drop Shot
• Lemon Shortbread
• Lemon Custard Pie
• Lemon Drizzle Cake

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Lemon Drop Cakes

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These delightful 20-minute Lemon Drop Cakes are bursting with tangy citrus flavor, making them perfect for any occasion. This sweet, 2-bite cake recipe guarantees delicious results every time.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48 cakes

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Ingredients

  

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For the Lemon Cakes

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• ½ teaspoon vanilla extract
• 1 ½ teaspoons fresh lemon zest
• ½ cup whole milk
• 3 tablespoons fresh lemon juice
• 2 tablespoons sour cream

For the Lemon Glaze

• 1 ½ cups powdered sugar, sifted
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, melted
• 2 tablespoons whole milk

Instructions

 

To Make The Cakes

• Preheat oven to 350°F. Spray 2 (24 count) mini muffin tins with baker’s spray. Set aside.
• In a medium bowl, sift together the all-purpose flour, baking soda and salt. Set aside.
• In a large mixing bowl, cream together, using a stand mixer or hand held mixer on medium speed, the unsalted butter and granulated sugar for 1-2 minutes or until light and fluffy.
• With the mixer on low, beat in the eggs and egg yolk one at a time, being sure to fully combine each egg before adding the next, followed by the vanilla extract and fresh lemon zest. Scrape the sides and bottom of the bowl to ensure all the ingredients are fully combined.
• To a small mixing bowl whisk together the whole milk, fresh lemon juice and sour cream.
• To the large mixing bowl add half the flour mixture mix, on low speed, just until the flour is incorporated.
• Add the milk mixture and mix again, on low speed, just until fully incorporated.
• Add the remaining flour mixture and mix on low speed just until all the flour has been fully incorporated. Scrape down the sides and bottom of the bowl to ensure the batter is evenly mixed. The batter should be thick.
• Using a small cookie scoop, fill each of the prepared mini muffin cups ½-⅔ full with batter (approximately ¾ tablespoons of batter). There may be just a small amount of batter leftover. Do not overfill the mini muffin cups with any excess batter.
• Bake the lemon drop cakes for 9-10 minutes or just until lightly golden around the edges and a toothpick inserted into the center comes out clean.
• Allow the lemon drop cakes to cool in the pans for 5 minutes before flipping them out onto a wire cooling rack, with the bottoms of the cakes facing up, until they cool completely. While the lemon drop cakes are cooling you can make the lemon glaze.

To Make The Lemon Glaze

• In a medium mixing bowl add the sifted powdered sugar, fresh lemon juice, melted unsalted butter and whole milk. Whisk until smooth and a pourable consistency. You can add additional whole milk, 1 teaspoon at a time, if you need to thin the glaze to your liking.
• Dip the mini lemon cakes into the glaze covering the entire bottom and sides of the cakes with the lemon glaze. Allow any excess glaze to drip back into the bowl before placing the glazed lemon drop cakes back onto the cooling rack, bottom side up, to allow the glaze to set completely. Repeat until all the lemon drop cakes are glazed.
• Once the lemon glaze has set, you can plate and serve the lemon drop cakes.

Notes

• Allowing your ingredients to come to room temperature allows your cake batter come together without lumps, and helps your mini cupcakes bake up fluffier and more evenly.
• If you need to thin out your glaze, you can add additional milk, 1 teaspoon at a time.
• Be sure to rinse your lemons under cool water and wipe away any residue or coatings from the outside of the lemon before zesting and squeezing.
  If you only have 1 mini cupcake pan, you can bake these in batches. Just be sure to wipe any residue from the pan before adding the second batch.

Nutrition

Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 40mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg

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