Description
Delightful mini lemon drop cakes with a zesty flavor and fluffy texture, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/4 cup sour cream (room temperature)
- 1 large egg (room temperature)
- Zest from 1 lemon
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar (for glaze)
- 4 tbsp lemon juice (for glaze)
- 2 tbsp butter (softened, for glaze)
- 1 tbsp lemon zest (for glaze)
Instructions
- Preheat your oven to 325°F (165°C). Grease a mini muffin tin generously.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and a pinch of salt until well combined.
- In a saucepan over medium heat, melt the unsalted butter with the water. Bring to a gentle boil, then remove from heat.
- Pour the melted butter and water mixture into the dry ingredients. Stir until just combined.
- Incorporate the sour cream, egg, lemon zest, lemon juice, and vanilla extract into the batter.
- Spoon about 1 tablespoon of the batter into each muffin cup. Bake for 12-16 minutes.
- Let the cakes cool in the muffin tin for 10 minutes before transferring to a wire rack.
- In a small bowl, whisk together the powdered sugar, lemon juice, softened butter, and lemon zest until smooth.
- Once cooled, glaze each cake with the mixture.
Notes
Make-ahead tips: Prepare the cakes in advance and store in an airtight container. They stay fresh for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: lemon, mini cakes, dessert, baking, citrus