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