Lemon Drop Cakes Recipe

Bursting with bright citrusy flavor and crowned with a lemony glaze, these Lemon Drop Cakes are the perfect bite-sized treat to bring a dose of sunshine to any day. If you’re a fan of tangy-sweet desserts, you’ll fall head over heels for these little gems—they’re irresistibly soft, full of zesty lemon, and almost too cute to share!

this Recipe

Ingredients You’ll Need

Making Lemon Drop Cakes is all about letting simple, quality ingredients shine—each one plays a vital part in crafting irresistible flavor, texture, and that beautiful sunny color. Here’s a quick peek at what you’ll need and why it matters!

• All-Purpose Flour: A pantry classic, this creates the perfect structure—tender without being dense.
• Baking Soda: Helps the cakes rise nice and light, giving you a soft, cloud-like crumb.
• Salt: Just a pinch balances all that lemony sweetness.
• Granulated Sugar: Lends sweetness and ensures moistness throughout.
• Unsalted Butter: Adds essential richness and buttery flavor—make sure it’s softened for easy creaming!
• Large Eggs & Egg Yolk: The extra yolk makes these cakes extra soft; don’t skip it!
• Vanilla Extract: A touch of vanilla brings out all the citrus notes.
• Fresh Lemon Zest: This is the magic! Zest gives concentrated lemon aroma that permeates each cake.
• Whole Milk: Ensures the cakes stay moist and tender—plus, it helps mix everything smoothly.
• Fresh Lemon Juice: Real juice = real, zippy lemon tang you can taste in every crumb and the glaze.
• Sour Cream: A spoonful keeps the cakes ultra-moist and gives a subtle tang that accentuates the lemon.
• Powdered Sugar: For that dreamy, silky-smooth lemon glaze to crown your cakes.
• Melted Unsalted Butter (for glaze): Adds silkiness and a hint of richness to the glaze—don’t skip it!

Variations

One of the beautiful things about Lemon Drop Cakes is just how versatile they are—feel free to play around and make them your own! Here are a handful of easy tweaks and twists to try, whether you’re working with dietary needs or just want to mix it up.

• Gluten-Free Lemon Drop Cakes: Simply swap in your favorite gluten-free flour blend for a treat everyone can enjoy.
• Berry-Lemon Drop Cakes: Fold in a handful of fresh blueberries or raspberries before baking for an extra burst of fruity color and flavor.
• Dairy-Free: Use non-dairy butter, sour cream, and milk alternatives for a zesty vegan version that’s still soft and luscious.
• Lemon-Lime Glaze: Mix lime juice and zest into the glaze for a fun citrus twist that will wow your taste buds!

How to Make Lemon Drop Cakes

Step 1: Prep Your Pans & Ingredients

Start by preheating your oven to 350°F and spraying two 24-count mini muffin tins with baker’s spray—this ensures the Lemon Drop Cakes pop out effortlessly once baked. Gather all your ingredients and let everything (especially butter and eggs) come to room temperature for a flawless, well-mixed batter.

Step 2: Sift the Dry Ingredients

Sift together the flour, baking soda, and salt in a medium bowl. This helps prevent lumps and gives you an even, super-tender crumb in every bite.

Step 3: Cream Butter & Sugar

Using a stand or hand mixer, beat the softened butter and granulated sugar together for about 1–2 minutes, until light and fluffy. Creaming is key here—it’s what gives your cakes that wonderful airy lift.

Step 4: Mix in Eggs, Vanilla, and Lemon Zest

Beat in the eggs and egg yolk one at a time, letting each fully incorporate before adding the next. Scrape down the sides, then mix in the vanilla and lavishly aromatic lemon zest for a citrusy punch.

Step 5: Combine Wet Ingredients

In a small bowl, whisk together the whole milk, lemon juice, and sour cream. This mixture keeps your Lemon Drop Cakes ultra-moist and full of bright flavor.

Step 6: Alternate Mixing the Batters

Add half the flour mixture to the butter mixture, mixing on low just until combined. Pour in the milk mixture and blend gently, then add the rest of the flour. Mix just until you have a thick, smooth batter—overmixing can make the cakes tough, so be gentle!

Step 7: Fill & Bake

Using a small cookie scoop, fill each muffin cup about halfway (no more than two-thirds) to make sure your Lemon Drop Cakes don’t overflow. Bake for about 9–10 minutes, until just golden around the edges and a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then gently turn them out onto a wire rack—bottoms up!—to finish cooling.

Step 8: Glaze Like a Pro

While the cakes cool, whisk up your glaze with powdered sugar, lemon juice, melted butter, and milk. Dip each mini cake upside down into the glaze, covering the bottom and sides. Let excess glaze drip off, then place each cake back on the rack (still bottoms up!) and let the glaze set. Once all your Lemon Drop Cakes are glossed and set, it’s time to devour!

How to Serve Lemon Drop Cakes

Garnishes

A sprinkle of fresh lemon zest over the still-wet glaze not only looks gorgeous but intensifies the citrus aroma! For an extra touch, pop a blueberry, raspberry, or edible flower petal on top of each Lemon Drop Cake—the colors really pop against that creamy white glaze.

Side Dishes

Serve your Lemon Drop Cakes next to a big bowl of ripe berries or a citrusy fruit salad for a light, complementary finish. They also pair wonderfully with strong hot tea, cold lemonade, or a crisp sparkling wine if you’re celebrating.

Creative Ways to Present

Stack the cakes on a tiered platter for an elegant brunch display, or box them up in mini parchment cups as sweet party favors. For a stunning dessert board, arrange them with fresh citrus wedges and edible flowers—everyone will be snapping photos!

Make Ahead and Storage

Storing Leftovers

Store your Lemon Drop Cakes in an airtight container at room temperature for up to two days—just make sure the glaze has set before stacking to avoid any sticking. For longer keeping, refrigerate them for up to five days and let them come back to room temp for best flavor and texture.

Freezing

Lemon Drop Cakes freeze beautifully! Arrange cooled, unglazed cakes in a single layer, freeze, then transfer to a zip-top bag. Thaw at room temperature and glaze fresh before serving for bakery-fresh results.

Reheating

These cakes are usually best served at room temperature, but if you’d like to warm them gently, pop them in a 250°F oven for just a few minutes. Glaze after reheating, or if already glazed, reheat briefly and enjoy a slightly gooey treat!

FAQs

Final Thoughts

If you adore lemon and crave an effortlessly cheery treat, Lemon Drop Cakes are sure to become your new obsession. Give them a try, share them with friends, and watch how quickly they disappear—these sunny little cakes are happiness in every single bite!

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