Lemon Drop Cakes

Why You’ll Love This Recipe

Lemon Drop Cakes are bright, tangy, and irresistibly moist mini cakes bursting with lemon flavor. Topped with a sweet-tart lemon glaze, these treats are perfect for spring gatherings, afternoon tea, or any time you crave a citrusy dessert. Their small size makes them easy to serve and even easier to enjoy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggswhole milklemon zestlemon juicevanilla extractbaking powdersaltpowdered sugar (for the glaze)

directions

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or line it with paper cups.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet mixture in batches, alternating with the milk, mixing just until combined.

Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full.

Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze, mix powdered sugar with a bit of lemon juice until smooth and pourable. Drizzle over the cooled cakes.

Servings and timing

This recipe yields approximately 24 mini cakes.Preparation time: 15 minutesBaking time: 12-15 minutesCooling and glazing time: 20 minutesTotal time: 50 minutes

Variations

Add a touch of almond extract for a unique flavor twist.

Top with candied lemon peel for an elegant finish.

Use a mini bundt pan for a decorative presentation.

Substitute orange zest and juice for an orange drop variation.

storage/reheating

Store Lemon Drop Cakes in an airtight container at room temperature for up to 3 days.Refrigerate for up to 7 days if desired, or freeze for up to 2 months.To reheat, microwave individual cakes for about 10 seconds or let them come to room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Can I make these in a regular muffin pan?

Yes, just increase the baking time by 5-7 minutes and test for doneness with a toothpick.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend and check that all ingredients are certified gluten-free.

How do I make the glaze thicker?

Use more powdered sugar or less lemon juice for a thicker glaze consistency.

Can I skip the glaze?

Yes, but the glaze adds a lot of flavor. You could also dust with powdered sugar instead.

Are these overly sweet?

No, they balance the sweetness with the tartness of lemon for a refreshing flavor.

Can I double the recipe?

Absolutely, just be sure to mix in batches for even results.

What if I don’t have a mini muffin pan?

You can bake them in a regular muffin tin, or even in a loaf pan, adjusting the baking time accordingly.

Are these kid-friendly?

Yes! The bright lemon flavor and small size make them a hit with kids.

What type of milk is best?

Whole milk provides the best richness, but 2% or plant-based milk can be used.

Conclusion

Lemon Drop Cakes offer a burst of sunshine in every bite with their bright lemon flavor and soft, cake-like texture. Whether served at brunch, packed in lunchboxes, or enjoyed with tea, these mini cakes are sure to brighten any day. Easy to make and delightful to share, they’ll quickly become a citrus favorite.

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