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Mini Lemon Drop Cakes

Mini Lemon Drop Cakes: Zesty Bites of Bliss in Minutes

Discover Mini Lemon Drop Cakes, quick to make and bursting with refreshing lemon flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cakes
Course: Desserts
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour substitute with a gluten-free blend for an alternative
  • 1/2 cup granulated sugar coconut sugar can be used as a less refined option
  • 1 tsp baking soda acts as a leavening agent
  • 1/4 tsp salt balances sweetness
  • 1/4 cup unsalted butter or margarine for a dairy-free alternative
  • 1/4 cup water
  • 1/4 cup sour cream Greek yogurt works as a great substitute
  • 1 large egg binds ingredients together
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice essential for flavor
  • 1 tsp vanilla extract complements tartness
For the Glaze
  • 1 cup powdered sugar
  • 1 tbsp lemon juice for glaze
  • 2 tbsp softened butter for glaze

Equipment

  • mini muffin tin

Method
 

Step-by-Step Instructions for Mini Lemon Drop Cakes
  1. Preheat your oven to 325°F (163°C) and grease a mini muffin tin.
  2. Combine flour, sugar, baking soda, and salt in a large mixing bowl.
  3. Melt butter in a saucepan, add water and bring to a gentle boil.
  4. Pour melted mixture over dry ingredients, add sour cream, egg, zest, juice, and vanilla, mix until combined.
  5. Divide batter evenly into the muffin tin.
  6. Bake for 12 to 16 minutes until golden; a toothpick should come out clean.
  7. Cool in the pan for 10 minutes before transferring to a rack.
  8. Mix glaze ingredients until smooth and creamy.
  9. Once cooled, dip or pour glaze over each mini cake.

Nutrition

Serving: 1cakeCalories: 160kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 110mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Notes

Ensure melted butter is warm, not hot, to prevent cooking the egg. Use fresh lemons for best flavor.

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