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:
- Lemon Cake with Lemon Cream Cheese Frosting
- Amazing Lemon Brownies
- Lemon Curd
- Lemon Cookies
- Lemon Cheesecake
- Lemon Sheet Cake
- Lemon Bars
Lemon Drop Mini 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.
Ingredients
- 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
Instructions
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Spray mini muffin pans with non-stick spray; set aside.
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Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
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Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
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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.
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Scoop batter into muffin pans. Bake at 325ยฐ for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
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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
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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
Looking forward to seeing new recipes
I hope you like the ones you try ๐ Thanks for stopping by!
Yum! I have been looking for a recipe like this – canโt wait to try it. I always get disappointed when I research a recipe and find itโs based on a commercial cake mix… this looks so much better.
They are delicious! I hope you like them ๐
If I donโt have tiny muffin tins can the batter be put into a jelly roll pan and cut into squares?
I personally haven’t tried, but I bet that would work ๐ Good luck!!
Looks absolutely delicious. I want to try all i can
Thank you! I hope you do!!
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.
That is a nice compliment!! Thank you so much for sharing that!! ๐
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.
I haven’t tried. I would maybe half the recipe & try way in advance, so you’d know if they are ok. They would be a hit!!
these look amazing cant wait to bake them this afternoon, got all the ingredients Yippi Ya Hoo!! I’m so excited thanks so much for posting this recipe.
You are so welcome!! I hope you like them!
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.
Good day. I would like to know if I can use cupcake holders for this recipe.
Thank you
I have not tried, but I don’t see why not ๐
Are we supposed to sift the flour? My lemon cakes tasted a little heavy and maybe too flour-y?
No, but you sift it with the other ingredients. Did you sift it?
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
Did you spray really well? I make sure I do. I haven’t tried with the paper liners. After you spray, you could sprinkle with a little flour, too.
Will try this and let you know.
Sure hope you like them! Thank you!
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. ๐ข
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!
Reply to Sally and Kristyn: I call this Magic!
Ingredients
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!
Thank you for sharing that! I will have to try ๐
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!
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?
That would be good!! Thank you for sharing that! So glad everyone liked them!
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…
Oh, darn! I am sorry! Yes, I had to grease it really well & a couple still stuck.
How many did your recipe make?
It made about 48 ๐
Love this recipe! DO they need to be refrigerated?
No, they don’t have to be ๐ Hope you like them!
How long will this last at room temperature
They should be ok for a few days ๐ I would say, no more than a week.
Hi!! I was wondering how long the baking time would be if cooked in a regular size cupcake pan?
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.
Finally a recipe for these wonderful little cakes that does not call for a store bought boxed cake mix!! THANK you ๐๐ป๐๐… and yum! DEliciouS!
Glad to share!! Thank you for saying that!
This was great! One question, can I substitute flour with gluten free flour?
I personally haven’t, but you sure could ๐ Thank you!!