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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.
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!!