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

4.74 from 30 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

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

  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

Author

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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Recipe Rating




Comments

  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. 5 stars
    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. 5 stars
    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

    1. i HAD THE SAME PROBLEM…WHEN i MADE THEM AGAIN i PUT THEM IN STURDY LITTLE MINI-PAPERS AND JUST PUT INDIVIDUAL GLAZING ON TOP OF EACH ONE. tHEY WERE MUCH EASIER TO EAT AND LOOKED GREAT ON A DISH. tHEY DEFINITELY ARE A TWO BITE DESSERT, THE PHOTO HERE LOOKS LIKE THEY ARE MUCH BIGGER.

  6. 2 stars
    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. 3 stars
      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!

      1. 5 stars
        Made these yesterday, and they’re amazing!! I only got 38 out of them using a 1 Tbls. measuring spoon. But I also used the “goop” as bakers call it (equal parts Oil, Shortening, flour) and brushed all of my mini muffin cups REALLy really well and zero sticking.

        Now i’m thinking of making these in orange flavor…and maybe strawberry. and my husband is already suggesting a chocolate version with a clear glaze as well!

        Thank you for yet another DElicious recipe, kristyn!!

    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. 5 stars
    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?

    1. 5 stars
      These are fantastic! I subbed the sour cream for Greek Yogurt cuz that’s what I had on hand. I also added 1/2 tsp of lemon extract! Made these cupcake size in cupcake liners so they would not stick and baked at 350 for 18 mins! I highly recommend these!

  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. 5 stars
    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™‚

  11. 5 stars
    One of the best lemon recipes
    I have made in a long time. TheY
    Came out PERFECT & are so
    Delicious. I use a silicone
    Muffin pan spRayed with pam.
    EaSily came out whole. Thanks
    For a new family faVorite.

  12. 5 stars
    Love love these! Have made these before but recipe called for lemon cake mix, wouldnt you know it when i decided to make, both stores in my area wEre sold out! (I live in Country) so pouted for a day, then found your recIpe!! I tweeked it by addIng a box of vanilla pudding and a splash of lemon extract, other than that, ill nevEr use the cake mix one again!! So moist and delicious, mine did not stick to pan but i used a heavy douse if sPray then floured good, also i bake in an air fryer At 320 for about 15 minutes comes out perfect!!!!

  13. 5 stars
    I absolutely loved this recipe! I made them for a party and everyone raved about them.

    I used gluten free flour and they turned out perfectly. I will definitely be making them again. I’m thinking about adding blueberries at some point.

    Thank you for sharing this recipe!

  14. This looks delish! I’m planning to make these soon, and Would love to do 12 mini muffins and the rest in tiny bread loaf pans. Any suggestions for How to adjust the baKing time And/or temp for the breads?

    1. I haven’t made them into mini loaves, so I couldn’t tell you the exact, since I haven’t tried. You could keep the temp the same or maybe 350 for the bread. It will need more time, so maybe start checking it around 18-20min?

  15. 5 stars
    I have never been much of a baker, but this recipe fooled everyone. these little gems are absolutely delicious, not to mention addictive. i also had some problems with them sticking but carefully going around the edges solved the problem. i will be making again and again and use suggestions about greasing the cups. thank you so much for sharing this recipe

  16. I normally check comments before trying a new recipe online but I didn’t this time *ended up with 24 stuck mini muffins LOL. Good thing I had doubled the recipe w/ the intent to share. Instead I made Lemon drop balls out of those with the glaze LOL.

    Next time I did it I put liners in my mini muffin tins and they worked better, I also tried them in normal size muffin tins with liners and those collapsed when I checked on them after 16 min in the oven. I lightly POURED the glaze over top of the larger muffins and dipped the smaller ones into the glaze. THEY are still very yummy and lemony!
    I think these definitely work better in shallow pans and would like to try them in Madeleine pans!
    Thank you!

  17. 5 stars
    This recipe is amazing. Simple to make and extrEmely addicting. I will definitely make again and again. So glad i found this recipe.

  18. 5 stars
    Made these for mother’s day and they were a hit! My Choc loving husband could stop eat them. Amesome!

  19. 5 stars
    Thank you for the delicious little recipe – it truly is addicting! Even my sister who insists she has always hated lemon had a sweet tooth for these. will definitely make again; no changes necessary in my opinion.

  20. 5 stars
    Yum!!! I made them for Mothers day. We had a brunch and so i thought these Would be Good for brUnch i took about 70 and they were devouRed!!! You were defintely right wHen you said they were addicting. My mom was dissappointed that they were all gone so i promises i wiLl make another batch just for her this week!!! Thanks!!

  21. 5 stars
    I had trouble getting them out of the pan and it was sprayed very well all and all they were amazing i love lemon and will be making them aGain

  22. 5 stars
    i making them for the 2nd time and they were a big hit the first time. i remember they were really good the 2nd day.

  23. Hi, this recipe looks absolutely amazing, but is there any way to scale it down? We’re a family of three, so we can really only go through a dozen of these…

  24. 4 stars
    They wouldn’t come out of pan. I sprayed it good to. And a vary runny batter .so mixed with cream cheese and made balls and glazed vary good

  25. 5 stars
    Soooooo delicious!! The recipE made exactly 48 mini cupcakes! I filled them abou 2/3 full. Cook time was per at 12 min. I ran Short on icing Though, would recommend making Abou 1 1/2 times the amount. No need to doublE it.

  26. 5 stars
    Omg. Tried these first time changed nothing and they taste amazing. However my icing isnt thinning to look this Pretty its more of a drIZzle but still i love It.!