Mini Lemon Drop Cakes: Zesty Bite-Sized Treats
If you love the fresh, zesty flavor of lemon, these Mini Lemon Drop Cakes are about to become your new favorite treat! These adorable little cakes are brimming with bright citrus flavor and finished with a sweet-tart lemon glaze. Perfect for parties, after-school snacks, or whenever you need a little burst of sunshine on your dessert table.
Why You’ll Love These Mini Lemon Cakes
- Bite-Sized & Portable: No slicing or fuss—just pop one in your mouth!
- Big Lemon Flavor: Fresh lemon juice and zest in every bite.
- Simple Pantry Ingredients: You probably have everything you need already.
- Perfect for Any Occasion: Great for showers, brunches, or a treat for the family.
Ingredients
For the Cakes:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon lemon zest
- 1/2 cup whole milk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
How to Make Mini Lemon Drop Cakes
1. Prep Your Pan & Oven
Preheat your oven to 350°F.
Grease a mini muffin tin generously with butter or nonstick spray.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream the Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 2–3 minutes.
4. Add Eggs & Lemon
Beat in the eggs one at a time, mixing well after each addition.
Stir in the lemon juice and zest.
5. Combine Wet & Dry
Add the flour mixture and milk alternately, starting and ending with the flour. Mix until just combined—don’t overmix!
6. Fill & Bake
Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full.
Bake for 10–12 minutes, or until the cakes are lightly golden and a toothpick comes out clean.
7. Cool & Glaze
Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cakes.
Olivia Tips for the Best Mini Lemon Drop Cakes
- Use Fresh Lemons: Freshly squeezed juice and zest give the brightest flavor.
- Don’t Overbake: These little cakes bake quickly—keep a close eye on them!
- Thicker Glaze: For a thicker, more opaque glaze, add extra powdered sugar a little at a time until you reach your desired consistency.
- Make Ahead: These keep well in an airtight container for up to 3 days, or freeze for up to 2 months.
Variations & Serving Suggestions
- Add a Twist: Try a splash of vanilla extract or a pinch of lavender for a fun flavor variation.
- Extra Zest: Sprinkle a little extra lemon zest over the glaze for a pretty finish.
- Berry Burst: Top each cake with a fresh raspberry or blueberry before glazing for a pop of color.
FAQ
How long do Mini Lemon Drop Cakes last?
Store in an airtight container at room temp for up to 3 days, or in the fridge for up to a week.
Can I freeze these cakes?
Absolutely! Once cooled and glazed, freeze in a single layer until solid, then transfer to a zip-top bag. Thaw at room temp before serving.
Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch—just be sure it’s 100% pure lemon juice.
How do I make the glaze thicker?
Add more powdered sugar, a tablespoon at a time, until you reach your preferred thickness.
Can I add other flavors?
Definitely! Try a touch of almond extract, or mix in a little orange zest for a citrus blend.
Final Thoughts
These Mini Lemon Drop Cakes are the perfect bite-sized treat—full of sunshine and just the right amount of tang. They’re easy enough for a weekday snack but special enough for any celebration. However you serve them, they’re sure to get rave reviews from your family and friends!
If you try this recipe, let me know how it turned out! For more easy desserts and family favorites, check out my other recipes. Enjoy every zesty bite!
