From Scratch Mini Lemon Drop Cakes
Delightful mini cakes bursting with citrus flavor, perfect for any occasion.
Ingredients
For the cake
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ½ cup freshly squeezed lemon juice Use fresh lemons for best flavor.
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt Balances sweetness.
For the glaze
- 1 cup powdered sugar For glaze.
- 2-3 tablespoons lemon juice Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the milk, lemon juice, and lemon zest, stirring until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared muffin pan, filling each cup about two-thirds full.
Baking
- Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Glazing
- Mix the powdered sugar with 2 to 3 tablespoons of lemon juice to achieve a drizzling consistency.
- Once the cakes are cool, drizzle the glaze over them.
Notes
For a fun twist, consider adding blueberries or poppy seeds to the batter. Store in an airtight container for up to 2-3 days at room temperature or refrigerate for up to a week.