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.
Servings: 48 cakes
Calories: 73kcal
Ingredients
The Cakes
- 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
The Glaze
- 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
The Cakes
- 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.
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
- Free range eggs typically have darker yolks and will result in a cake with a more vibrant color.
- If you want your lemon drop cakes to be an even deeper or richer yellow color when baked, add 1-2 drops of yellow gel food coloring. Good options to use are the Americolor brand Egg Yellow #106 or Lemon Yellow #107.
- These lemon drop cakes can be served at room temperature or chilled. Store in an airtight container, in a single layer, in the refrigerator for up to 5 days.
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
