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.
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
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!
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:
- Butter Cookies with Lemon Cream Cheese Frosting
- Amazing Lemon Brownies
- Lemon Curd
- Lemon Cookies
- Lemon Cheesecake
- Lemon Sheet Cake
- Lemon Bars
Lemon Drop Mini Cakes
- 1 1/2 cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp melted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
- 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 glass 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.
- Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.