Description
Enjoy these delightful Mini Lemon Drop Cakes, packed with zesty lemon flavor and topped with a sweet glaze. These light and fluffy treats are perfect for any occasion and are sure to bring a smile to your face!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease mini cake pans with butter or non-stick spray, or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each. Then mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Fill each mini cake pan about 2/3 full with batter.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and fresh lemon juice until smooth.
- Drizzle the glaze over the cooled cakes and let it set for a few minutes.
- Sprinkle lemon zest on top for garnish.
- Serve your mini lemon drop cakes and enjoy!
Notes
- Ensure the cakes are completely cool before glazing to prevent the glaze from melting.
- Adjust the consistency of the glaze by adding more lemon juice or powdered sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes