Mini Lemon Drop Cakes
Soft, bright, and sweet cakes infused with real lemon zest and juice, perfect for coffee or as a snack for any occasion.
Ingredients
For the Cake
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 pinch Salt
- 1/2 cup Butter (softened) or neutral oil Use butter for richness or oil for extra tenderness
- 1 cup Sugar
- 2 large Eggs
- 1/2 cup Milk or buttermilk
- 2 tablespoons Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract (optional) Rounds out the flavor
For the Lemon Glaze
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice Adjust for thickness
- 1 pinch Salt Optional, to enhance flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by greasing it well.
- In a bowl, mix together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until creamy. Add in the eggs, lemon zest, lemon juice, and milk.
- Gradually stir the dry mix into the wet mix until just combined. Avoid overmixing.
Baking
- Scoop the batter into the mini muffin pan, filling each cup about two-thirds full.
- Bake for 10-12 minutes, or until the tops spring back when lightly touched.
Glazing
- Allow the cakes to cool for about 10 minutes, then glaze them while they are still warm.
- To make the glaze, whisk together the powdered sugar and lemon juice, adjusting for thickness as needed. Drizzle over the warm cakes.
Notes
Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge. They can be frozen without glaze for up to 2 months.