Mini Lemon Drop Cakes: A Delightful Recipe for Citrus Lovers

Mini Lemon Drop Cakes are a delightful treat that perfectly balance sweetness and tanginess, making them an irresistible choice for any occasion. As I first discovered this recipe, I was captivated by the bright, zesty flavor that instantly lifts your spirits. These charming little cakes have a rich history, often associated with springtime celebrations and gatherings, where their vibrant color and refreshing taste symbolize renewal and joy.

What I love most about Mini Lemon Drop Cakes is their delightful texture; they are light and fluffy, yet moist enough to keep you coming back for more. The convenience of making these bite-sized wonders means they are perfect for parties, picnics, or simply enjoying with a cup of tea. Whether you’re a lemon lover or just looking for a sweet treat to brighten your day, Mini Lemon Drop Cakes are sure to become a favorite in your recipe collection!

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (about 1 lemon)
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup powdered sugar (for glaze)
• 2 tablespoons fresh lemon juice (for glaze)
• 1 tablespoon lemon zest (for garnish)

Preparing the Batter

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your cakes will bake evenly. 2. **Prepare the Mini Cake Pans**: Grease your mini cake pans with butter or non-stick spray. If you have a mini muffin tin, that works perfectly too! You can also line them with parchment paper for easier removal. 3. **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour. 4. **Cream Butter and Sugar**: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. The air incorporated during this step will help your cakes rise beautifully. 5. **Add Eggs and Flavorings**: Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract. The zest and juice will give your cakes that delightful lemony flavor. 6. **Combine Wet and Dry Ingredients**: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with the dry ingredients, then add half of the buttermilk, followed by the remaining dry ingredients, and finish with the last of the buttermilk. Mix until just combined; be careful not to overmix, as this can lead to dense cakes.

Cooking Process

7. **Fill the Mini Cake Pans**: Using a spoon or a small ice cream scoop, fill each mini cake pan about 2/3 full with the batter. This allows room for the cakes to rise without overflowing. 8. **Bake the Cakes**: Place the filled pans in the preheated oven and bake for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times can vary depending on your oven and the size of your pans. 9. **Cool the Cakes**: Once baked, remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important to prevent sogginess.

Preparing the Glaze

10. **Make the Glaze**: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar. 11. **Glaze the Cakes**: Once the mini cakes are completely cool, drizzle the lemon glaze over the top of each cake. You can use a spoon or a piping bag for more control. Let the glaze set for a few minutes.

Assembling and Garnishing

12. **Garnish the Cakes**: For an extra touch, sprinkle some lemon zest on top of the glazed cakes. This not only adds a pop of color but also enhances the lemon flavor. 13. **Serve and Enjoy**: Your mini lemon drop cakes are now ready to be served! They make a perfect treat for afternoon tea, a picnic, or any gathering.

Storage Tips

14. **Storing Leftovers**: If you have any leftovers (which is rare!), store the mini cakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to bring them back to room temperature before serving for the best flavor and texture

Conclusion:

In summary, these Mini Lemon Drop Cakes are an absolute must-try for anyone looking to brighten up their dessert table with a burst of citrusy goodness. The combination of zesty lemon flavor and moist cake creates a delightful treat that is perfect for any occasion, whether it’s a sunny afternoon gathering or a cozy family dinner. Plus, their bite-sized nature makes them an ideal choice for parties, allowing guests to indulge without feeling guilty. For serving suggestions, consider pairing these delightful cakes with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. You can also experiment with variations by adding a hint of lavender or a sprinkle of poppy seeds to the batter for a unique twist. If you’re feeling adventurous, try drizzling a lemon glaze over the top for an added layer of sweetness that complements the tartness of the lemon. I wholeheartedly encourage you to give this Mini Lemon Drop Cakes recipe a try! I promise you won’t be disappointed. Once you’ve baked up a batch, I would love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creations! Let’s spread the joy of baking together and make these delightful cakes a staple in our dessert repertoire. Happy baking! Print