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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.
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 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.
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:
Lemon Drop Mini Cakes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet and tangy and came out great. I am not a cook or baker at all, but so simple I felt confident! I used silicon mini muffin pan and small scoop, so making them and cleaning up was quick. The only thing I might do next time is bake longer. Thank you!
Thanks for your review- I’m so happy to hear they turned out well for you!
Can I make these ahead and freeze them and then ice them when they thaw out?
Yes, 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.
As someone who doesn’t always love lemon desserts, this was great!! But don’t be like me, make sure you don’t fill the batter to the top of the tins, they did rise and it just made it a little harder to get them out. I also had to leave them in an extra 10 mins. Personally, I would probably leave them in even longer to get them nice and caramelized on the outside. Very yummy!!
I’m glad you enjoyed this lemon dessert and for the extra little tips. I know I like reading through recipe comments to see what different bakers suggest when trying a new recipe.
I just made these, and they are the best. I made 12 in a mini bundt pan and had enough batter left to make another pan full. I can’t stop popping them in my mouth, and I haven’t even put the glaze on them yet. Thanks, I will be making these again soon!
LOL! Love to hear that!! They are so good even without the glaze! Thank you for letting me know!
Everyone loves these when I have made them.
They are always a hit! I am so happy to hear that! Thank you!!
Can these be made using cupcake papers?
They definitely could! Though, you would want to take them out before you dip them into the glaze, so it could drip down the sides.
Loved the taste of these. That being said I found them so difficult to remove them from the pans. I sprayed them and followed all the instructions. None of them came out intact. Disappointed .
Oh, shoot! I am sorry they were. I like to add a little flour too, if I am worried they won’t come out. I appreciate you trying them!
I have made these many times. Hint! I cut parchment paper the size of the bottom of each cup.(I actually bought a 1.25 hole punch just for this!) . The cakes are very tender no matter how much you grease your pans it’s hard to ger them out without breaking them. Parchment paper on the bottom really works!
Thanks for sharing that!! Hope that helps others!
These were amazing! Our local WalMart and Aldi stopped selling Lemon Bites about a year ago now and my grandson has been super bummed! He tasted one of these and said Thank You, they are amazing!”
Yay! I’m so glad you enjoy them!
Took these to a playgroup this morning, and the moms wanted the recipe. Big hit! Thanks!
Lousy; gummy; heavy – nothing like Costco’s Lemon Bites.
Sorry to hear you didn’t enjoy the recipe. Thanks for sharing your feedback and giving the recipe a try.
took a while to bake otherwise there awsome
I’m assuming they can be made gluten free by swapping the flour to gluten free flour. Any comments?
I haven’t tried swapping, but I image they could! You’ll have to let us know how they turn out if you give it a try.
We love them, my granddaughter and I enjoy making them together ❤️
i plan on making these tomorrow but i’m wondering if i can sub the sour cream for plain greek yogurt?
Yes you can!
These are so tasty! The texture is so moist sna delicate, but they hold their shape so well. I have not made them with lemon but am having a Tiki themed party, so made these with lime juice and zest. They were so tasty, that I immediately wanted to try again but this time with guava puree, and the same lime icing. I only got about 32 rini cupcakes out of the recipe, icing could be halved. Had no trouble removing from non stick pan with Baker’s Release spray. I want to try with pineapple juice next. Thanks for the recipe!
This is such a tasty little cake. I served them at an afternoon tea and it was my favorite little finger food that day. I’ll never have another tea without serving these little delights.
Love these!!!! Easy and very well loved at parties !! Do you have a chocolate version?
Have you made these in differnt flavours??
I loved the lemon. Would be nice to make batches of different t flavour for parties
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.
Oops sorry for asking same question!! Making them again right now and didn’t see your reply !!
Could these be made in a regular size muffin tin? If yes, any idea on the baking time?
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.
I made it with my friend and we made it in regular muffins tins and they cooked in around 17 minutes
I’ve made these a few times. Delicious! I’m planning to make them for a party but want them stored all in the same bowl. Do you know of a tip to keep them from sticking to each other? Let me know! Thanks for this amazing recipe!
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.
Sounds delicious! Hope you enjoy the cakes!
I need to glaze these the day before serving due to timing. Will the glaze harden?
They should be ok if you are just making them the day before.
Delicious…. everyone’s loves them
I also use a silicone mini muffin pan.. do not spry… they pop right out
Made this today in both mini muffins and cake pan – both turned out so moist and delicious! I used up a whole lemon in one recipe, and substituted full cream yoghurt for the sour cream.
This was the most popular dessert at the Derby Party last weekend! I have been asked to make it agai for Mother’s Day.
I had the exact same issue. Very frustrating. I had to dig them out…but they were tasty even though I couldn’t glaze them. I’m trying again. 🙂
Thanks for the feedback and for giving the recipe a try!
I took one star off because there definitely should be an instruction to grease AND FLOUR the pans. I’ve made these four times. The first three times, even though it’s not called for, I floured the pans. This time I didn’t, and EVERY SINGLE ONE stuck to the pan. You may get away with this if you have very high-end, expensive pans or brand new pans, but that’s not what most of us have. Other than that, I love them enough to make them four times.
Glad you still liked them! We got away with just spraying out pans, but yes, you might need to flour them as well.
Made these tonight! Absolutely delish! Served with Vanilla Ice Cream and Raspberry sauce! Stellar Dessert! Mine stuck to the pan also, and I had to cook them about 3 min longer than the recipe suggested. I didn’t have any trouble getting them out with a butter knife. They still looked great! Just an extra step.
Made these tonight! Absolutely delish! Served with Vanilla Ice Cream and Raspberry sauce! Stellar Dessert!
I so wanted these to look like the pictured lemon drop cakes but they were a complete disaster! I double greased my mini muffin tin and NOT ONE came out of the pan . This method should be removed from the recipe.
Thanks for the feedback. We haven’t had any trouble with it coming out of the pan using that method, so I’m sorry to hear it gave you trouble! Thanks for giving the recipe a try!
The flavor isn’t bad, and they’re not too difficult to make. But not one… Not even one came out of the pan when I took it upside down. After that, I used a knife around the edges and particularly perfect shape. Spoon to try and take them out not one came out usable.
I tried to send you a photo, but your comment line doesn’t allow it. So I wasted an hour or so of my time, cleaning up my kitchen, and ended up with a product that I couldn’t use. I wanted this for my husband’s wake, but I’ll try with the recipe that I’m sure it will work. I’m pretty and
I’m sorry to hear they stuck to the pan for you. If you read up in the comments, there has been some different non-stick methods/recipes shared. Might be worth trying? Thanks for giving the recipe a try and for your feedback.
By hand beater, do you mean a whisk? I don’t want to overbeat. As to P Johnson’s concern, I would mix the egg into the sour cream, lemon juice and zest first and that should prevent any problems with the egg. I am excited about trying this. I am in charge of the menu for a ladies luncheon and want to serve these and the mini Texas sheet cake ones. Will be doing a test run Saturday by serving them at a play-off football game party. They seem like the perfect dessert for a football party. Bite size.
I use a hand mixer, but you could whisk too. Hopefully they were a success! The Texas Sheet Cake bites are delicious too.
As a side comment, it’s odd that this recipe was a complete disaster for some and came out perfectly for others. I loved this recipe. I thought it seemed a little odd as far as the process but I’ve made them a couple times, and everyone comments on them. They are a big hit with everyone I’ve shared them with. I took them to a potluck, and one lady said she waited to see who picked up the pan so she could get the recipe. Have you used Meyer lemons with this recipe? I’m wondering what the difference would be. Thanks.
I haven’t tried with Meyer lemons, so I’m not sure. But I’m so glad to hear the drop cakes have been a success for you!!
Amazing!! Came out perfect and delicious! Anyone complaining did something wrong. Easy instructions and no problem here 😘
Amazing!! Came out perfect and delicious!
The lemon cakes were a hit at the party. The recipe is a keeper.
Had to add lemon curd to the top. Not much lemon flavor on them. Cur milk on half on glaze, and added difference in lemon juice. Still not much lemon flavor. Cake is very tender. Very nice.
Thanks for the feedback and for giving the recipe a try!
Terrible. Like many others below it was a complete disaster. Don’t try to comment that its because I am not experienced because I am very experienced. The batter was so runny I knew it wasn’t going to come out of the pan nicely no matter how much you grease it. Silicone might be sucessfull, if you try freezing them before popping them out of the silicone. I tried everything to get them out in one piece but they all tore apart. There has to be something wrong will the ratio of wet to dry ingredients or adding boiled butter directly to the batter followed by eggs. I knew to work quickly and didn’t have an issue with cooked egg but I can see how others did.
Thanks for the feedback and for giving the recipe a try!!
Very tasty…. A winner!!!!
Yay!! So glad you enjoyed the cakes!
Absolutely awful. Followed to the letter and didn’t begin to cook in 12 minutes,
Thanks for the feedback and for giving the recipe a try. Sorry to hear you didn’t enjoy.
I’ll comment so others will learn from my “lessons”. First I used the “magic” release suggestion mentioned in another comment and my cupcakes released beautifully. i used 2T of each ingredient and will have plenty to use in the future.
I happened to have some blueberries on my counter, so i thought i would tuck a small blueberry into each cupcake. If i had been a more experienced baker, i would probably have realized that the berry would bake, implode and leave a cavity in the cupcake. My plan was to freeze the cupcakes and glaze at a later date, so i will most likely fill the cavity with a jam or buttercream before glazing.
Lastly, i couldnt resist a couple of the cakes and tried the cake portion of the cupcake and it was delicious, so i am looking forward to tasting it with the glaze all assembled. Great recipe.
Thanks so much for sharing what you did! I hope it turned out delicious with the glaze assembled. Thanks for trying the recipe!
Hi, Nadine
I looked for the magic release suggestion in other comments, but I couldn’t find it. What is it?
Thanks in advance. Anna
I’m making these for my granddaughter’s wedding. They are really tasty and cute. My husband loves them! And so easy!
I’m so glad you enjoyed them! Congrats to your granddaughter!
These lemon drop cakes are awesome. The only downside for pre-diabetics is the fact that each mini cake will raise your glucose 25 points or more, even if you are on a low dose Glipizide. If you are watching your numbers you can afford one or two occasionally.
So glad you enjoyed the drop cakes… even if just sparingly. 😉
This recipe was a disaster for me, and I followed it to the letter. Despite thoroughly greasing a high quality non-stick mini muffin pans, these refused to release, likely due to the high sugar content. The delicate sponge simply squished or fell apart, leaving me a pile of tasty cake crumbs. I had let them cool in the pan the 5 minutes. I let some cool longer and it didn’t help. It’s an odd recipe, with melting and boiling the butter with water and adding it to dry ingredients, rather than a typical recipe that creams fat and sugar first before adding other wet ingredients, then dry. The overall flavor was good if a bit too sweet (the 1:1 flour to sugar ratio is really high), but I would never make them again and would not recommend the recipe at all.
Thanks for the feedback and for giving the recipe a try!
Wow Jennifer. Maybe a crash course in baking would help. My first time with this recipe turned out absolutely perfect and the cakes are awesome.
Second time making these. My family loves them! Thank you for the recipe.
You’re welcome! We’re so glad the recipe is a family favorite!
I have made these several times and have now forwarded your recipe to two friends. Everyone loves them!
Awww, that’s wonderful! I’m so glad they all enjoyed the cakes as well.
So good! The recipe as written made 45 little cakes for me. I sprayed the mini muffin tins liberally with Bakers Joy and they fell right out of the pan after baking and cooking. The only change I made was to dip the bottom of the cake in the glaze (not the top), so they ended up looking the ones in the picture. It was the perfect amount of glaze for dipping them this way. Very light in texture and perfectly lemony.
Yay!! I’m so so happy to hear that the cakes were a success! Thanks for sharing and giving the recipe a try.
First of all, I didn’t glaze these because my husband started eating them before I had a chance. Secondly, I have to make more tonight because every single one is gone. These were amazing!!!
Yay!! I’m so glad they were a hit…. with or without the glaze. Thanks for sharing!
These look so good! I will have to try them! Thank you for sharing this!
You’re welcome! Hope you enjoy!
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.
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.
I have people ask me for them….. Delicious 😋
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.
Thanks so much for the feedback!
Hi Luna: I happy to see a nice recipe with lemon and also gave you 4 stars as it s so easy to do and also you use simple ingredients that can be bought at the grocery store. I m looking forward to receive your e-mail as I just registered.
Fantastic!!
I read the comments about watery batter so I reduced it by half, and used lemon extract instead of zest in the glaze.
They were so good that I made a batch on Saturday and it was gone so fast I made another batch Sunday to take to work.
Kids, adults, everyone loves these!
Thanks for sharing your changes! I’m so glad they were a hit!!
The batter was very runny I used a measuring cup to pour it into the muffin pan. I double & triple checked to make sure I got all ingredients i did. I am not new to cooking I bake all the time. I used Ree Drumonds (Pioneer woman) the last time they turned out perfect. These not so much🙁
Sorry to hear you didn’t enjoy the cakes. Thanks for your feedback!
Can you use cream cheese instead of sour cream?
You could! I would thin the cream cheese with a splash of milk and then whip it up. It should become a pretty similar consistency as the sour cream. You’ll have to let us know how it turns out!
Had these at a tea party and couldn’t stop eating them. Sweet, lemony and tender; they nearly melt in your mouth!
I’m so glad you enjoyed them! Thanks for sharing!
It turned out really well. Loved the lemony cake. I did booze it up. I added Ketel One to the glaze. Took them to girls night and they were gone in a flash!! Thank you for a great recipe! A real keeper.
I’m so glad you enjoyed them at your girl’s night! Thanks for sharing!
Love, love, love anything lemon! These are great! Curious as to why the bottoms are glazed rather than the tops!
Do they need to be refrigerated?
I’m so happy you enjoyed them! It looks like the instructions on the recipe need to be adjusted to include dipping the tops of the lemon drops into the glaze instead of the bottoms. I will make that change. Thanks so much for catching that! They do not need to be refrigerated. 🙂
This is one of my favorite recipes. I have a Meyer Lemon tree and can hardly wait for the lemons (it really only produces a few) to make these. Actually, I can’t wait and buy Meyer lemons from grocery also. I usually double, bake in 9 X 13’s, glaze when cool, cut in petit four size squares and freeze on cookie sheet then store in container in freezer separated with parchment. They don’t freeze ‘rock solid’ and are good eaten that way as well as completely thawed.
I’m so glad you like it so much! Having a Meyer Lemon tree that you can pick from sounds heavenly! Thanks for sharing what you do!
These just came out of the oven and are cooling. I am not a fan of lemon but my guests love it so I will have to wait to get a review on the taste.
I was worried about others comments that they stuck in the pan. I purchased a “Super Silicone Technology” silicone mini cupcake pan two years ago and it is fabulous. Just to be on the safe side, I did spray it with Pam Baking spray and they popped out. For the second batch, I did not respray the pan and that batched popped right out too.
They look wonderful!
I am surprising 21 people in church next month with baked goods that I will be delivering to their porch before our Zoom meeting. This will be one of the baked goods I include!
That’s so nice of you! Thank you for trying them! I hope they are a hit with everyone!
Update! These were a hit with my family. Even my husband who does not like lemon, loved them! I told him I was going to give away the leftovers and he said “NO…I want them!” Moist, lemony and delicious! Thanks so much for a great bite-size recipe.
Haha..love that!! Tell him thank you & thank you for letting me know 🙂
Can the zest be substituted?
I haven’t tried substituted it. It really does add a lot of the flavor.
I’ve made these a few times and each time they come out even more delicious! So lemony and they melt in your mouth!
Was wondering if you have ever tried baking this recipe in a loaf pan????
I am glad you like it! I have not made this specific recipe in a loaf pan, but if you search lemon loaf on my site, there are quite a few delicious lemon breads 🙂
Best way to mail these?? Thank you
Oh, that’s hard! I haven’t mailed them before. You would need to find some way to keep them from moving all around & fresh. I would check google.
These are incredible. So tender, so moist. Definitely will become a favorite!
Yay! Happy to hear that! Thank you!
I made these for my daughters baby shower and they were a big hit. I normally dont like anything lemon flavored desserts, but these are very delicious. Yummy
I am happy you liked them & tried them 🙂 Glad they were a hit! Thank you!
Love these cakes. I, too, didn’t have mini muffin tins, so I looked for comments made by others with the same predicament. Here’s what I came up with: I used a single 2.5″ muffin tin lined with cupcake baking cups that I sprayed generously with Pam baking spray. I added an extra tablespoon of flour and a half teaspoon of baking powder to the mix, measured all liquid ingredients carefully, and filled each of the cups with two heaping tablespoons of batter, making exactly 12 small muffin size cakes. I preheated my oven to 350°, dropping the temperature to 325° immediately after placing the tin in the oven on the center rack. I baked them for 22 minutes. Time will vary based on the oven, but I watched them carefully through my glass oven door until they had risen evenly across the tops and the edges had started to brown. Only then did I open the oven to check for doneness with a toothpick. Once cooled, I turned them upside down and dipped the tops in the glaze. So pretty. I just removed the paper from one of them with no problem and ate it. Awesome! Thank you so much. We do love lemon in this house. Hope this helps other lemon lovers who don’t have mini pans.
Thank you for sharing what you did! That sounds great. Glad you liked them!
Hi – I have the mini muffin tins…can I add the paper lining instead of spraying and having them get stuck?
You sure could 🙂 Hope you like them!
At any point can these be frozen????
I haven’t tried freezing them, but maybe before the glaze point?? Then thaw, then dip in glaze.
Unfortunately these stuck to the pan and fell apart. The flavor was pretty good though.
Thanks for the feedback! Glad you enjoyed the flavor. I always make sure to spray the mini muffin pans generously. Hopefully that may help with the sticking for next time. 🙂
I have made several times always a hit .
I made them and dipped in the glaze and froze them.
They turned out wonderful.
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.!
I am glad you think so 🙂 Usually, to make the icing more thin, add more liquid. Thank you!
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.
Happy to hear that! Thank you for sharing that!
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
Sorry they stuck! They should have come out, since you sprayed it well. And, I am not sure why it was runny, but I am glad you liked them!
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…
You could just cut the recipe in half or take some to a neighbor 🙂
Loved how easy it was to make this. My boss asked whether I knew how to make lemon drop cakes, and I didn’t. So I jumped on the internet and googled for recipes. I’m so glad I found yours. I’ve always preferred making bite sized cakes instead of a whole cake. I’ve found that I love of people like it that way too.
Now you on to my question. Would it be better to keep the mini cakes in air tight container and in room temperature, or should they be refrigerated?
So glad you loved this recipe! Most cakes, frosted and unfrosted, are perfectly fine at room temperature for several days so an air tight container at room temperature for your lemon drop cakes would be perfect. 🙂
can they be frozen?
I personally haven’t tried freezing them.
Wonderful recipe! Used the cake release but they still stuck!
Sorry they stuck! Thanks so much for trying this recipe!!
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.
Yes, they are 🙂 Happy you like them! Thank you!
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
Maybe try spraying & adding a little flour to dust the pan. Glad you liked them 🙂 Thank you!
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!!
So glad they were devoured!! That makes me so happy 🙂 Thank you!
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.
Haha..that’s was me too! Thank you so much for saying that!
Made these for mother’s day and they were a hit! My Choc loving husband could stop eat them. Amesome!
Yay! Love to hear that! Thank you for making them 🙂
This recipe is amazing. Simple to make and extrEmely addicting. I will definitely make again and again. So glad i found this recipe.
Glad you found it, too! Thank you for letting me know!
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!
Sorry, you had trouble! I appreciate you trying them 🙂 Thank you!
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
Very moist and soft. BuRsting with lemon FLAVOR which we all love! It’s so delicious!
Thank you for saying that! Glad you tried them 🙂
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?
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?
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!
You are so welcome! Blueberries would be great! Thank you 🙂
Amamzing!!
Happy you think so 🙂 Thank you for letting me know!
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!!!!
Well, I am glad you found my recipe! Thanks for sharing what you did…sounds perfect!
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.
Thanks for sharing what you did!! I am happy you like them!
Yummy! Just spray lots and they fell right out!
Thank you so much for sharing that!
these were amazing! I was wondering if it would dow Well in a lOaf pan?
Glad you liked them! I personally have not tried using a loaf pan, so you have me wondering!! One way to find out 🙂
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.
I have not. I am so glad you liked them!! Thank you for letting me know!
LOve these cute lemon drops
Thanks so much!!
could you please measure your scoop. Is it a 2 T. one or smaller/larger? Thank You.
This is a contributors post, but if you are using the mini muffin tins, you’d want it 3/4 full, so I am not sure how much that is equal to.
This was great! One question, can I substitute flour with gluten free flour?
I personally haven’t, but you sure could 🙂 Thank you!!
Finally a recipe for these wonderful little cakes that does not call for a store bought boxed cake mix!! THANK you ????… and yum! DEliciouS!
Glad to share!! Thank you for saying that!
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.
How long will this last at room temperature
They should be ok for a few days 🙂 I would say, no more than a week.
Love this recipe! DO they need to be refrigerated?
No, they don’t have to be 🙂 Hope you like them!
How many did your recipe make?
It made about 48 🙂
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.
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!
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!
Great!! Thank you for sharing that! So, glad you liked them!
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. ?
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 🙂
I completely agree that this homemade cake release is fantastic! I use it all the time.
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!!
You are so welcome! Great ideas!! That would all be so good!
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!
Will try this and let you know.
Sure hope you like them! Thank you!
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.
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.
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?
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 🙂
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.
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!
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!!
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!! 🙂
Looks absolutely delicious. I want to try all i can
Thank you! I hope you do!!
If I don’t 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 🙂 Good luck!!
Odd methodology, and the strangest batter I’ve ever seen. I like the addition of sour cream. I used half lemon juice in place of water, because I like my lemon desserts lemony. They have now been in the oven at least 15 minutes, and need a few more. We’ll see about the end result.
Hope you enjoyed the final product! 🙂
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.
They are delicious! I hope you like them 🙂
Looking forward to seeing new recipes
I hope you like the ones you try 🙂 Thanks for stopping by!
Glad you thought they were tasty. I am sorry they stuck. Did you spray the pan well?
Thank you for giving it a try 🙂
Same problem, and not even one came out without digging them out in little pieces. And yes, I use the nonstick spray.