How do I store Mini Lemon Drop Cakes?

To keep your Mini Lemon Drop Cakes fresh and moist, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days or freeze (unglazed) for up to 2 months. When ready to enjoy, thaw and glaze just before serving for best results.

Can I make Mini Lemon Drop Cakes ahead of time?

Yes, these cakes are excellent for make-ahead preparation. You can bake them a day or two in advance and glaze them the day of serving. This helps keep the glaze fresh and vibrant. If freezing, wait to glaze until after thawing for the best texture and appearance.

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can work in a pinch, using fresh lemon juice and zest gives your Mini Lemon Drop Cakes a brighter, more natural citrus flavor. The oils from fresh zest add an aromatic depth that bottled juice simply can’t replicate.

Mini Lemon Drop Cakes – Easy Recipe You’ll Love

Name: Mini Lemon Drop Cakes
Prep time: 15 min
Cook time: PT-491858H21M39S
Total time: PT-491858H21M39S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/2 tsp baking soda; Pinch of salt; 1/2 cup unsalted butter; 1/2 cup water; 1/4 cup sour cream (room temperature); 1 large egg (room temperature); Zest from 1 lemon; 1 tbsp lemon juice; 1/2 tsp vanilla extract; 1 1/2 cups powdered sugar; 4 tbsp lemon juice (for glaze); 2 tbsp butter (softened, for glaze); 1 tbsp lemon zest (for glaze)

Description

Mini Lemon Drop Cakes are tender, bite-sized citrus cakes topped with a sweet and tangy lemon glaze. These bright and zesty mini treats are perfect for spring gatherings, afternoon tea, or as a cheerful dessert any time of year. Quick to make and bursting with fresh lemon flavor, they are sure to be a crowd favorite.

Ingredients

Scale

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 tsp baking soda
Pinch of salt
1/2 cup unsalted butter
1/2 cup water
1/4 cup sour cream (room temperature)
1 large egg (room temperature)
Zest from 1 lemon
1 tbsp lemon juice
1/2 tsp vanilla extract
1 1/2 cups powdered sugar
4 tbsp lemon juice (for glaze)
2 tbsp butter (softened, for glaze)
1 tbsp lemon zest (for glaze)

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Instructions

Preheat the oven to 325°F (165°C) and grease a mini muffin tin with non-stick spray.
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside.
In a saucepan, melt the butter, then add water and bring to a boil while stirring. Remove from heat.
Pour the hot butter mixture into the dry ingredients and mix with an electric mixer on low speed.
Add sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed until just combined.
Spoon about 1 tablespoon of batter into each mini muffin cup.
Bake for 12–16 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, lemon juice, softened butter, and lemon zest until smooth.
Dip each cooled mini cake into the glaze or drizzle glaze on top. Allow glaze to set before serving.

Notes

Use fresh lemon juice and zest for best flavor.
Ensure cakes are fully cooled before glazing to prevent glaze from melting off.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze unglazed cakes for up to 2 months; glaze after thawing.

Prep Time: 15 minutes
Cook Time: 12-16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 110
Sugar: 13g
Sodium: 35mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg