Description
Delight your taste buds with these mini Lemon Drop Cakes that are bursting with citrus flavor and topped with a sweet lemon glaze. Perfect for any occasion!
Ingredients
Units
Scale
Lemon Cakes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons fresh lemon zest
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice
- 2 tablespoons sour cream
Lemon Glaze
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, melted
- 2 tablespoons whole milk
Instructions
- Preheat oven and prepare muffin tins: Preheat oven to 350°F. Grease 2 mini muffin tins and set aside.
- Sift dry ingredients: In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs and flavorings: Beat in eggs and egg yolk one at a time, then add vanilla extract and lemon zest.
- Mix wet and dry ingredients: In a separate bowl, whisk together milk, lemon juice, and sour cream. Alternate adding flour mixture and milk mixture to the batter.
- Fill muffin cups and bake: Fill muffin cups with batter and bake for 9-10 minutes until golden.
- Make lemon glaze: Whisk together powdered sugar, lemon juice, butter, and milk until smooth.
- Glaze the cakes: Dip cooled cakes in the glaze and allow to set before serving.
Notes
- These mini cakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Feel free to customize the glaze by adding a touch of lemon extract for extra flavor.
Nutrition
- Serving Size: 1 mini cake
- Calories: 90
- Sugar: 9g
- Sodium: 50mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
