These mini lemon drop cakes are the perfect treat for lemon lovers! Packed with bright citrus flavor, they’re super moist, extra fluffy, and have just the right balance of sweetness and tartness. Unlike regular lemon muffins, these mini cakes are light, airy, and bursting with fresh lemon flavor, making them a must-bake for any occasion!
Why You’ll Love These Mini Lemon Cakes:
- Moist and Fluffy: Thanks to sour cream and butter, these mini cakes stay soft and moist.
- Bright Lemon Flavor: Fresh lemon zest and juice give them a vibrant citrus taste with a subtle tartness.
- Simple to Make: Even novice bakers can whip up these mini cakes easily, and the batter doesn’t stick—no paper liners needed!
Ingredients for Mini Lemon Cakes:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- Pinch of salt
- ½ cup unsalted butter
- ½ cup water
- ¼ cup sour cream (at room temperature)
- 1 large egg (at room temperature)
- Zest from 1 lemon
- 1 tbsp lemon juice
- ½ tsp vanilla extract (optional)
Ingredients for Lemon Glaze:
- 1 ½ cups powdered sugar
- 4 tbsp lemon juice
- 2 tbsp softened butter
- 1 tbsp lemon zest
How to Make Mini Lemon Drop Cakes:
- Preheat the oven to 325°F (163°C). Grease a mini muffin tin with non-stick spray and set aside.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, and salt.
- Melt the butter in a saucepan, then add the water and bring to a boil. Remove from heat and pour this mixture over the dry ingredients. Stir gently to combine.
- Add the sour cream, egg, lemon zest, lemon juice, and vanilla extract (if using). Mix on low speed until everything is just combined.
- Scoop the batter into each mini muffin cup, about 1 tbsp per cup.
- Bake for 12-16 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 10 minutes in the tin, then transfer them to a cooling rack to cool completely before glazing.
- Make the lemon glaze: In a small bowl, whisk together powdered sugar, lemon juice, butter, and lemon zest until smooth.
- Glaze the cakes: Dip each mini cake into the glaze or drizzle the glaze over them for a sweet, tangy finish.
Tips for Perfect Mini Lemon Cakes:
- Scrape the bowl: Make sure all ingredients are fully combined by scraping down the sides of the bowl with a spatula.
- Freshness matters: Use fresh lemon juice and zest for the best flavor.
- Glaze tips: If the glaze becomes too thick, microwave it for 10-15 seconds to loosen it up.
- Make-ahead option: These mini cakes can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freeze them before glazing for longer storage.
Nutrition (Per Cake):
- Calories: 61 kcal
- Carbohydrates: 9g
- Protein: 0.5g
- Fat: 2.8g
- Saturated Fat: 1.7g
- Cholesterol: 12mg
- Fiber: 0.1g
- Sugar: 6.9g
Variations & Substitutes:
- For regular-sized cakes: Use a regular muffin tin, but adjust the baking time.
- Glaze variations: Experiment with different glazes, like a simple powdered sugar and lemon juice glaze, or add a touch of honey for sweetness.
- For finer zest: Use a fine grater if you prefer a subtler lemon zest texture.
If You Love Lemon Desserts, Try These Too:
- The BEST Lemon Brownies with Glaze
- Moist Lemon Pound Cake
- Lemon Bar Recipe
- Creamy Lemon Squares
- Raspberry Lemon Cheesecake Tart
These Mini Lemon Drop Cakes are sure to become a favorite in your kitchen—fluffy, tangy, and perfect for any occasion!
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