MINI LEMON DROP CAKES
These mini lemon drop cakes are a delightful treat, bursting with fresh lemon flavor. Perfectly moist and topped with a sweet lemon glaze, they make for a refreshing dessert or snack. Easy to prepare, these bite-sized cakes are sure to impress at any gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/2 cup butter
- 1 cup flour
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup water
- 1/4 cup sour cream
- 1 whole egg
- 1 Tbsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- 1 1/2 cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp melted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
Instructions
- Spray mini muffin pans with non-stick spray and set aside.
- In a mixing bowl, whisk together flour, sugar, salt, and baking soda. Set aside.
- In a small saucepan, melt the butter over medium heat. Add water and bring to a boil.
- Pour the hot butter and water mixture over the dry ingredients. Beat with a hand mixer until just combined. Add the sour cream, egg, lemon zest, and lemon juice. Beat until smooth.
- Scoop batter into the prepared muffin pans. Bake at 325°F (165°C) for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
- In a small mixing bowl, whisk together powdered sugar, lemon zest, melted butter, lemon juice, and milk. Heat for about 10 seconds in the microwave until the glaze is very thin.
- Dip the mini lemon cakes bottom side down into the glaze. Let excess glaze drip off, then invert the cakes top side down onto cooling racks. Place waxed paper underneath the racks for easy cleanup. Let sit until the glaze hardens.
Nutrition
- Calories: 150
- Sugar: 16g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Find it online: https://munchtwist.com/delightful-mini-lemon-drop-cakes-recipe/