Mini Lemon Drop Cakes are a delightful, bite-sized dessert bursting with bright lemon flavor and topped with a tangy lemon glaze. These soft, moist cakes are perfect for brunch, parties, or anytime you want a sweet and refreshing treat. Their glaze adds a shiny, sweet finish making these mini cakes irresistible.
You will love how simple the batter comes together and how the fresh lemon zest lifts the sweet flavor perfectly. Dipped in a luscious glaze, these little cakes are a sunny burst of citrus in every bite.
Ingredients
Cake
- 1 cup all-purpose flour
- 1 cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter
- ½ cup water
- ¼ cup sour cream
- 1 whole egg
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
Lemon Glaze
- 1 ½ cups powdered sugar
- 1 teaspoon fresh lemon zest
- 1 tablespoon butter, melted
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
How to Create Your Mini Lemon Drop Cakes
Step 1: Prep the Pans
Spray mini muffin pans with non-stick spray and set aside.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, sugar, salt, and baking soda.
Step 3: Melt Butter and Water
Melt butter on the stove over medium heat, add water, and bring to a boil. Pour this hot mixture over the dry ingredients.
Step 4: Combine Batter
Beat the mixture with a hand mixer until barely blended. Add sour cream, egg, lemon zest, and lemon juice. Beat until smooth.
Step 5: Bake
Scoop batter into mini muffin pans and bake at 325°F (163°C) for about 12 minutes. Let cool 5 minutes in the pan, then transfer to a cooling rack to cool completely.
Step 6: Prepare Lemon Glaze
Whisk powdered sugar, lemon zest, melted butter, lemon juice, and milk together until very thin. Heat briefly in the microwave if needed.
Step 7: Dip and Set
Dip the top side of each mini cake into the glaze, let the excess drip off, and invert onto the cooling rack. Place wax paper under the rack to catch drips. Let glaze harden before serving.
My Best Tips for These Mini Cakes
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Use fresh lemon zest and juice for bright flavor.
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Do not overmix batter to keep cakes tender.
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Use a small ice cream scoop for uniform mini cakes.
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Let cakes cool completely before glazing.
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Thin glaze with milk for perfect coating consistency.
Delicious Variations to Try
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Add poppy seeds to the batter for added texture.
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Substitute lime juice and zest for variation.
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Drizzle cakes with honey or maple syrup instead of glaze.
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Top with finely chopped candied ginger for a spicy kick.
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Mix lemon zest into the glaze for extra zing.
Frequently Asked Questions
Can I use bottled lemon juice?
Yes, but fresh juice offers the best aroma and flavor.
How long will these mini cakes keep?
Store in an airtight container for up to 3 days at room temperature.
Can I freeze mini lemon cakes?
Freeze unglazed mini cakes and thaw before glazing.
What pan size works best?
Use 24-count mini muffin pans for perfect-sized cakes.
Can I make this vegan?
Use plant-based butter, egg substitute, and dairy-free sour cream.
How do I get the glaze thin enough for dipping?
Add milk a teaspoon at a time until glaze flows easily.
Mini Lemon Drop Cakes
- Total Time: 32
- Yield: 24 mini cakes 1x
- Diet: Vegetarian
Description
Soft, moist, and bursting with zesty lemon flavor, finished with a tangy lemon glaze. Ideal bite-sized treats for brunch, dessert trays, or afternoon tea.
Ingredients
Cake
1 cup all-purpose flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter
1/2 cup water
1/4 cup sour cream
1 large egg
1 tbsp fresh lemon zest
1 tbsp fresh lemon juice
Lemon Glaze
1 1/2 cups powdered sugar
1 tsp lemon zest
1 tbsp melted butter
2 tbsp fresh lemon juice
2 tbsp milk
Instructions
Prepare pans: Spray mini muffin pans.
Mix dry ingredients: Whisk flour, sugar, salt, baking soda.
Heat butter & water: Melt butter with water, bring to boil, pour over dry ingredients.
Combine batter: Add sour cream, egg, lemon zest, lemon juice. Beat smooth.
Bake: Pour into pans, bake 12 mins at 325°F (163°C). Cool 5 mins, then cool on rack.
Make glaze: Whisk powdered sugar, lemon zest, melted butter, lemon juice, milk; adjust thickness.
Dip & set: Dip tops in glaze, let drip, allow to firm.
Notes
Use fresh lemon juice and zest.
Don’t overmix to keep fluffiness.
Use consistent scoops for even cakes.
Cool fully before glazing.
Store at room temp up to 3 days or refrigerate.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert, Mini Cakes
- Method: Baking
- Cuisine: American / Spring
Nutrition
- Serving Size: 1 mini cake (1/24 recipe)
- Calories: 115
- Sugar: 13 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Carbohydrates: 16 g
- Protein: 1 g
- Cholesterol: 25 mg
Keywords: mini lemon cakes, lemon drop cakes, lemon glaze cupcakes, citrus mini desserts, bite sized lemon cake
