Mini Lemon Drop Cakes
Mini Lemon Drop Cakes are delightful bite-sized treats packed with zesty lemon flavor, perfect for gatherings or an afternoon tea.
Ingredients
For the cakes
- 1.5 cups all-purpose flour Provides structure and softness.
- 1 cup granulated sugar Adds sweetness.
- 2 teaspoons baking powder Leavening agent.
- 1 teaspoon baking soda Leavening agent.
- 0.5 teaspoon salt Enhances flavors.
- 0.5 cups unsalted butter, melted For richness.
- 0.5 cups buttermilk Keeps cakes moist.
- 1 large egg Binds ingredients.
- 1 teaspoon vanilla extract Adds warmth.
- 1 tablespoon lemon zest For flavor.
- 0.25 cups fresh lemon juice Adds brightness.
For the glaze
- 1 cup powdered sugar For sweetness.
- 2-3 tablespoons fresh lemon juice Adjust to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, buttermilk, egg, vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually incorporate the wet mixture into the dry mixture, stirring until just combined.
- Fill each section of the mini muffin tin about two-thirds full with the batter.
Baking
- Bake your mini cakes for 10-12 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in the tin for a few minutes before transferring to a wire rack.
Glazing
- While the cakes cool, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth.
- Once cooled, dip the tops of each cake into the glaze and let set.
Notes
Ensure ingredients are at room temperature for better texture. Adjust lemon juice in the glaze to taste. Fresh lemons are recommended for the best flavor.