Description
Delight in these zesty Mini Lemon Drop Cakes, perfect bite-sized treats bursting with fresh lemon flavor. Light, fluffy, and topped with a sweet lemon glaze, these miniature cakes are ideal for parties, afternoon tea, or any occasion that calls for a bright, citrusy dessert.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 ml) milk
- ¼ cup (60 ml) fresh lemon juice
- 1 tablespoon lemon zest
Glaze
- 1 cup (120 g) powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking the cakes.
- Prepare Muffin Tin: Grease a mini muffin tin or line it with mini muffin liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the milk, fresh lemon juice, and lemon zest to infuse the mixture with citrus flavors.
- Cream Butter and Sugar: Beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. Then, add eggs one at a time, beating well after each addition.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients and milk mixture to the creamed butter and sugar, alternating between them. Mix until just combined to keep the batter light and tender.
- Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake the mini cakes for 12-15 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool and Glaze: Let the cakes cool in the tin for 5 minutes before transferring them to a wire rack. Prepare the glaze by mixing powdered sugar with a small amount of lemon juice or water until smooth, then drizzle over the cooled cakes.
Notes
- Do not overmix the batter to ensure the cakes stay tender and fluffy.
- Use fresh lemon juice and zest for the best bright flavor.
- Mini muffin liners make removing the cakes easier and add a pretty presentation.
- The glaze should be thick but pourable; adjust powdered sugar or lemon juice accordingly.
- Store the cakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
