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Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy!
We love all things mini like fruit tarts, cinnamon rolls, and donuts. These mini Lemon Drop cakes are a perfect treat for lemon fans.
Easy Lemon Drop Cakes
I am a huge fan of all things lemon, and these Mini Lemon Drop Cakes are my latest experiment.
The original recipe called for a cake mix, but it made 75 lemon drops. I didn’t need that many, so I decided to come up with my own recipe. I am thrilled with how they turned out.
I took them to a bridal shower, and they were a big hit! They are soft and buttery, and the lemon glaze soaks into every nook and cranny, making every bite delectable. Be careful, they are hard to stop eating!
Fresh lemon zest is the secret to incredible lemon flavor, so don’t leave it out. If you love lemons, you are really in for a treat!
How to Make Lemon Drops
PREP. Spray mini muffin pans with non-stick spray; set aside.
DRY INGREDIENTS. Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
WET INGREDIENTS. Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
COMBINE. Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
BAKE. Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
MIX. Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
GLAZE. Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
SToring Info
These mini lemon drop cakes might just be the perfect lemony dessert! Here are a few helpful tips you might like before you get started with baking them:
STORE covered on your countertop at room temperature if you plan to eat within a few days.
FREEZE them before you add the glaze. Flash freeze the cakes on a baking sheet for about an hour and then add them to a freezer safe container or Ziploc bag. They will store well frozen for up to 3 months. When you are ready to eat them just thaw out on your countertop and then make the glaze and dip your cakes.
If you love lemon, Here are a few more recipes to try:
Lemon Drop Mini Cakes
Ingredients
- 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 whole egg
- 1 Tbsp fresh lemon zest
- 1 Tbsp fresh lemon juice
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp butter, melted
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
Instructions
- Spray mini muffin pans with non-stick spray; set aside.
- Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
- Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
- Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
- Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
- Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
Lemon Glaze
- Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
took a while to bake otherwise there awsome
I’m assuming they can be made gluten free by swapping the flour to gluten free flour. Any comments?
I haven’t tried swapping, but I image they could! You’ll have to let us know how they turn out if you give it a try.
We love them, my granddaughter and I enjoy making them together ❤️
i plan on making these tomorrow but i’m wondering if i can sub the sour cream for plain greek yogurt?
Yes you can!
These are so tasty! The texture is so moist sna delicate, but they hold their shape so well. I have not made them with lemon but am having a Tiki themed party, so made these with lime juice and zest. They were so tasty, that I immediately wanted to try again but this time with guava puree, and the same lime icing. I only got about 32 rini cupcakes out of the recipe, icing could be halved. Had no trouble removing from non stick pan with Baker’s Release spray. I want to try with pineapple juice next. Thanks for the recipe!
This is such a tasty little cake. I served them at an afternoon tea and it was my favorite little finger food that day. I’ll never have another tea without serving these little delights.
Love these!!!! Easy and very well loved at parties !! Do you have a chocolate version?
Have you made these in differnt flavours??
I loved the lemon. Would be nice to make batches of different t flavour for parties
I haven’t made these in different flavors, but you could try! Orange would be tasty too. Just swap the lemon zest/juice for orange in the recipe.
Oops sorry for asking same question!! Making them again right now and didn’t see your reply !!
Could these be made in a regular size muffin tin? If yes, any idea on the baking time?
I bet you could. I haven’t made it in a larger size, but I’d say increase the time. Maybe 20-25 minutes? Somewhere in that range? You’ll have to let us know how they turn out if you use the larger muffin tins.
I made it with my friend and we made it in regular muffins tins and they cooked in around 17 minutes
I’ve made these a few times. Delicious! I’m planning to make them for a party but want them stored all in the same bowl. Do you know of a tip to keep them from sticking to each other? Let me know! Thanks for this amazing recipe!
Thinking of making these this weekend. I plan to use orange juice & zest and serving them with strawberry coulis and ice cream. I love the taste of oranges with strawberries.
Sounds delicious! Hope you enjoy the cakes!