Mini Lemon Drop Cakes

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! 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!!

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

Tips + 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:

  • Use your stand mixer, if preferred, to make these. Just make sure to use your paddle attachment and blend the ingredients gently on the lowest speed.
  • When making the glaze if you find that the consistency is a little too thick you can add a little more milk until you reach your desired consistency.
  • Store leftover lemon juice in the fridge for a month or in the freezer for up to 6 months to use in other recipes.
  • Use a vegetable peeler if no lemon zester is handy. If using a peeler be sure to work from the top to the bottom, carefully peeling off only the top layers of the skin of the lemon. Take care not to cut past the yellow part of the peel. The white pithy layer of the lemon is bitter and you want to avoid adding that to this recipe. Also, make sure you zest the lemon before juicing!

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.

Mini Lemon Drop Cakes on a white plate

If you love lemon, Here are a few more recipes to try:

Lemon Drop Mini Cakes

4.7 from 49 votes
Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 48
Calories 62 kcal
Author Lil' Luna

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
 

  • 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.

Notes

-Recipe inspired by Butter with a Side of Bread

Like this Recipe?

Pin it now!

Pin It NowPin It Now

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Chocolate Oreo Spider Cake

40 minutes

5 from 2 votes

Halloween Cookie Cake

19 minutes

5 from 4 votes

Halloween Sugar Cookie Cake

24 minutes

5 from 3 votes

Lemon Blossoms

20 minutes

5 from 8 votes

Strawberry Shortcake Kabobs

40 minutes

4.86 from 7 votes

Better than Anything Cake

2 hours 35 minutes

5 from 4 votes

About the 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.

Join the Conversation

Rate and Comment

Your email address will not be published.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

Recipe Rating




Comments:

  1. 3 stars
    No instructions to cool the batter off before you add the egg which is very important.
    Recipe says scoop the batter into the pan, but the batter was very runny for me and I poured it into the pan. Not sure how that happened because I follow the instructions to a T.

  2. Mine have a flour taste……..😭 why? I followed the recipe exactly!!!! Came out of the pan perfectly, cooked perfectly, glaze is perfect…I don’t understand why it has a flour taste.

    1. I’m not sure why that could have happened. The only thing I can think of is to switch flour brands and see if that makes a difference? I’m sorry the recipe didn’t turn out as you had hoped.

See More Comments