Description
Lemon Drop Cakes are bite-sized, zesty treats bursting with bright lemon flavor and topped with a sweet lemon glaze. Perfect for tea parties, desserts, or a refreshing snack.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin tin.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Spoon batter into mini muffin tin, filling each cup about 2/3 full.
- Bake for 12–15 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pan for 5 minutes, then transfer to a wire rack.
- Whisk together powdered sugar and lemon juice to make the glaze.
- Drizzle or dip each cake in the lemon glaze and let set before serving.
Notes
- Store in an airtight container for up to 3 days at room temperature.
- For extra tang, add more lemon zest to the glaze.
- Can be frozen (unglazed) for up to 1 month.
Nutrition
- Serving Size: 2 mini cakes
- Calories: 180
- Sugar: 18g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg