Mini Lemon Drop Cakes

These mini Lemon Drops are a perfect treat for lemon fans. Tiny lemon cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting.

Lemon Drops

Easy Lemon Drop Cakes

I am a huge fan of all things lemon, and these Lemon Drops 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!

How to Make Lemon Drops

How to Make Lemon Drops

Don’t worry, even though they are from scratch, lemon drops are easy. You start off by bringing butter and water to a boil, and pouring them over your dry ingredients. Next you add your sour cream, egg, lemon juice, and zest.

After beating everything till smooth, you add the batter to your prepared mini muffin tins. I used two 24-cup pans. I like to use my mini cookie scoop to fill the cups. So handy!

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!

Mini Lemon Drop Cakes

We love all things lemon, especially in the summer time, and we hope you’ll love these mini lemon cakes (aka lemon drops) for your next get together. I’m warning you now that they’re addicting, so beware!!

Love lemon like I do? Here are a few more recipes to try:

Lemon Drop Mini Cakes

4.45 from 9 votes

These mini Lemon Drops are a perfect treat for lemon fans. Tiny lemon cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 48
Calories 62 kcal
Author Kara Cook


  • 1 cup 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 melted butter
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp milk


  1. Spray mini muffin pans with non-stick spray; set aside. 

  2. Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.

  3. Melt butter in a small saucepan over medium heat. Add water and bring to a boil. 

  4. 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.

  5. Scoop batter into muffin pans. Bake at 325Β° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.

  6. Dip lemon drops bottom side down into the glaze. Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens. 

Lemon Glaze

  1. Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.

Recipe Notes

-Recipe inspired by Butter with a Side of Bread

Mini Lemon Drop Cakes


Kara Cook

Hi! I’m Kara from Creations by Kara, and I’m addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

More by Kara

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  1. Yum! I have been looking for a recipe like this – can’t wait to try it. I always get disappointed when I research a recipe and find it’s based on a commercial cake mix… this looks so much better.

  2. I made these tasty mini muffins last year, for my great niece’s 3rd birthday party. Her grandmother remembered them and asked me to make them for a baby shower, tomorrow. What a compliment with so many recipes around, to remember this one.

  3. Was wondering if they could be frozen. I am doing the sweets table for my son ‘s wedding next summer and need delicious mini desserts that I can make ahead and freeze.

  4. I have just made these but only got 24 from the mixture, did you double the recipe?
    Have yet to do the glaze as they are cooling but even without the glaze they are lovely, thanks.

  5. THis is my second time making these they are delicious light & lemon so good . I have such a time removing from the pan. They look ragged buy the time I get them out . Sides are ok its the bottom , is there a secret ???
    I could use paper cups but as its dipped upside down I was not sure . Great for us but not to share


  6. Good flavor but my mini cupckes all stuck To the bottom and came out in pieces. I let them cool and did spray the pan. Cant use these for a party. 😒

    1. Oh, darn! I am so sorry! Sometimes, I go a little crazy with the spray, because I know things still stick. I like to sometimes, sprinkle a little flour after I have sprayed. I appreciate you trying them!

    2. Reply to Sally and Kristyn: I call this Magic!
      1/2 cup all-purpose flour
      1/2 cup shortening
      1/2 cup vegetable or canola oil
      Mix well, till smooth. Use a brush and ‘paint’ your pans with this (before filling) It’s Magic, Nothing sticks!
      I keep a small jar in the fridge. (make any quantity, equal parts of the 3 ingredients) Good Luck
      I am looking forward to preparing these lemon cakes!

    3. I loved these cupcakes!!! But to that lady that the cakes stuck to the pan, I greased the pans with crisco, then floured them profusely and it worked great! I also left them in the oven for about 25 minutes which also helped them turn brown on the edges. Hope this helps her. I loved your recipe and used it several times for my friends!

  7. These were so yummy…melt in your mouth goodness! I made them for my hubby to take to work and everyone raved! I’d like to try an orange creamsicle version but not sure if the orange would be a strong enough flavor…thoughts?

  8. I am a lifelong avid baker and was ANXIOUS to make these, i sprayed my non stick pan as instructed, waited 5 minutes after baking and they did NOT come out easY, , most broke apart, but they taste good…

    1. You would need to add maybe 5 more minutes or so. Just keep an eye & you can always add a min at a time, until done. I haven’t made them into regular size, so I am not totally sure.

  9. Finally a recipe for these wonderful little cakes that does not call for a store bought boxed cake mix!! THANK you πŸ™πŸ»πŸ‘πŸ‘… and yum! DEliciouS!

  10. Have you ever tried sugar substitute ?? I have had tgese and they are awseome!! Extremely extremely addicting. PS pam with the flour in it sprayed heavy works.

    1. Glad you liked them! I personally have not tried using a loaf pan, so you have me wondering!! One way to find out πŸ™‚