Lemon Drop Cakes

Why You’ll Love This Recipe

Lemon Drop Cakes are bite-sized, citrusy delights that balance sweet and tart in the most refreshing way. These mini cakes are soft and moist with a burst of lemon flavor in every bite, often finished with a bright lemon glaze. Perfect for afternoon tea, brunch spreads, or a light dessert, they bring a zesty twist to traditional cake treats.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
eggs
baking powder
salt
whole milk
lemon zest
lemon juice
vanilla extract
powdered sugar (for the glaze)

directions

Preheat your oven to 350°F (175°C) and grease a mini muffin pan or line it with paper cups.

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in the lemon zest, lemon juice, and vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.

Spoon the batter into the prepared mini muffin pan, filling each cup about 2/3 full.

Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool slightly before removing from the pan.

In a separate bowl, mix powdered sugar and lemon juice to make a smooth glaze.

Dip each mini cake into the glaze or drizzle over the tops and let it set before serving.

Servings and timing

This recipe yields approximately 24 mini cakes.
Preparation time: 15 minutes
Baking time: 12–15 minutes
Glazing and cooling time: 15 minutes
Total time: 45 minutes

Variations

Add poppy seeds for a lemon poppy seed version.
Swap lemon for lime or orange for a different citrus profile.
Top with candied lemon peel for a decorative touch.
Use a bundtlette pan for a more elegant shape.

storage/reheating

Store Lemon Drop Cakes in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days if needed.
Freeze for up to 2 months and thaw at room temperature.
To reheat, microwave for 10–15 seconds for a warm, fresh-out-of-the-oven feel.

FAQs

Can I make these in a regular muffin pan?
Yes, just increase the baking time by a few minutes and fill the cups about halfway.

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Why are my cakes dense?
Avoid overmixing the batter, and make sure your baking powder is fresh.

Is the glaze necessary?
It enhances the lemon flavor and adds sweetness, but the cakes can be served plain.

Can I make them gluten-free?
Yes, use a gluten-free flour blend designed for baking.

Do these cakes need to be refrigerated?
Not if eaten within 3 days, but refrigeration extends freshness.

Can I double the recipe?
Absolutely, just make sure to bake in batches.

Are these good for parties?
Yes, their size and flavor make them ideal for gatherings and dessert tables.

What type of milk is best?
Whole milk gives the best texture, but any milk can be substituted.

Can I add food coloring?
Yes, a drop of yellow food coloring can enhance their lemony look.

Conclusion

Lemon Drop Cakes are the perfect miniature dessert with a zingy citrus kick and a soft, buttery crumb. Easy to make and even easier to enjoy, they’re great for any occasion that calls for a sweet, sunny treat. Whether you’re entertaining guests or simply indulging yourself, these little lemon cakes are sure to brighten your day.

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