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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.
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!