This post may contain affiliate links. Please read our disclosure policy.

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.

Stacked and glazed mini lemon drop cakes on a white plate


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 Mini Lemon Drop cakes

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.

Mini Lemon Drop Cakes glazed and stacked on a white plate

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:

4.83 from 127 votes

Lemon Drop Mini Cakes

By: Lil’ Luna
Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy!
Servings: 48
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes

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

Calories: 62kcal, Carbohydrates: 10g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 57mg, Potassium: 5mg, Sugar: 7g, Vitamin A: 75IU, Vitamin C: 0.6mg, Calcium: 3mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kara

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.

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




207 Comments

  1. Have you made these in differnt flavours??
    I loved the lemon. Would be nice to make batches of different t flavour for parties

    1. 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.

    1. 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.

  2. 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.