These Mini Lemon Drop Cakes are soft, moist, and bursting with bright citrus flavor! Made with fresh lemon juice and zest, these bite-sized treats are topped with a sweet, tangy glaze that melts in your mouth. Perfect for parties, afternoon tea, or whenever you’re craving a little sunshine in dessert form!
Why You’ll Love This Recipe
- Soft, fluffy, and full of fresh lemon flavor.
- Easy to make in mini muffin tins or silicone molds.
- Topped with a sweet, tangy lemon glaze.
- Perfect for parties, brunch, or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Mini Cakes:
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Lemon zest
- Lemon juice (freshly squeezed)
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Buttermilk (or milk with a splash of lemon juice)
For the Lemon Glaze:
- Powdered sugar
- Lemon juice
- Milk (for desired consistency)
Directions
1. Preheat & Prepare:
Preheat oven to 350°F (175°C). Grease or line a mini muffin tin with baking spray.
2. Make the Batter:
In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Alternately mix dry ingredients and buttermilk into the wet ingredients, stirring until combined.
3. Bake:
Fill mini muffin cups ¾ full with batter. Bake for 10-12 minutes or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.
4. Prepare the Glaze:
Whisk together powdered sugar, lemon juice, and milk until smooth.
5. Glaze the Cakes:
Dip each mini cake into the glaze or drizzle over the top. Let set before serving.
Servings and Timing
- Servings: 24 mini cakes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
Variations
- Extra Zesty: Add more lemon zest for stronger citrus flavor.
- Lemon-Poppy Seed: Stir in 1 tablespoon of poppy seeds.
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Vanilla Lemon: Add a bit more vanilla for a mellow lemon-vanilla flavor.
- Stuffed Cakes: Fill with lemon curd for a surprise inside!
Storage/Reheating
- Room Temperature: Store in an airtight container for 2 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Freeze unglazed cakes for up to 2 months. Thaw and glaze before serving.
FAQs
1. Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch!
2. What’s the best way to make them extra moist?
Don’t overbake, and use buttermilk for extra tenderness.
3. Can I make these full-sized cupcakes?
Yes! Bake for 18-20 minutes instead.
4. How do I make the glaze thicker?
Use less milk or more powdered sugar.
5. Can I use a cake mix?
Yes! Add fresh lemon zest and juice to enhance the flavor.
6. How do I make a dairy-free version?
Use dairy-free butter and almond or oat milk.
7. Can I add a cream cheese frosting instead?
Absolutely! A lemon cream cheese frosting would be delicious.
8. What’s the best way to glaze them?
Dip the tops in glaze or drizzle with a spoon.
9. Can I make them ahead of time?
Yes! Bake and freeze unglazed cakes, then glaze before serving.
10. How do I keep them from sticking?
Use nonstick spray or line the tin with mini cupcake liners.
Conclusion
These Mini Lemon Drop Cakes are light, refreshing, and packed with citrusy goodness! Whether for a party, brunch, or just a sweet treat, these bite-sized delights will brighten any occasion. Try them today and enjoy a burst of lemony flavor in every bite!
PrintMini Lemon Drop Cakes
These Mini Lemon Drop Cakes are soft, moist, and bursting with fresh lemon flavor! Made with a light lemon cake and topped with a sweet-tangy glaze, these bite-sized treats are perfect for parties, afternoon tea, or a refreshing dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup buttermilk (or milk + 1 tsp lemon juice)
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp milk (adjust for consistency)
- ½ tsp lemon zest
Instructions
Step 1: Prepare the Mini Cakes
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan or mini bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add the eggs, one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
Step 2: Bake the Cakes
- Fill each mini muffin or bundt cup ¾ full with batter.
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Lemon Glaze
- In a small bowl, whisk together powdered sugar, lemon juice, milk, and lemon zest until smooth.
- Drizzle the glaze over the cooled mini cakes or dip the tops for extra flavor.
Step 4: Serve & Enjoy
- Let the glaze set for 10 minutes, then serve and enjoy!
Notes
- Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: Freeze unglazed cakes for up to 2 months. Thaw and glaze before serving.
- Extra Lemon Flavor: Add ½ tsp lemon extract for a more intense citrus taste.
- Make it Lighter: Swap Greek yogurt for butter for a slightly healthier version.