Description
Delightful mini lemon drop cakes sparkle with zesty citrus charm, promising a tangy dessert adventure. Sweet miniature treats deliver pure sunshine on a plate, inviting eager palates to savor each delectable, lemony bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk (or milk + 1 teaspoon lemon juice)
Lemon Flavoring:
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon lemon zest (for glaze)
Leavening and Seasoning:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (adjust for consistency)
Instructions
- Gather all necessary equipment: mini muffin or mini bundt pan, mixing bowls, whisk, electric mixer, and cooling rack.
- Combine dry ingredients in a medium bowl, creating a fine, uniform mixture of flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a large mixing bowl until the mixture becomes pale and airy, developing a light, fluffy texture.
- Incorporate eggs individually, ensuring each is fully integrated before adding the next, then fold in fragrant lemon zest, tangy lemon juice, and aromatic vanilla extract.
- Gently fold dry ingredients into the wet mixture, alternating with buttermilk, mixing until just incorporated to maintain the cake’s delicate texture.
- Carefully distribute batter into greased mini cake cavities, filling each approximately three-quarters full to allow room for rising.
- Position pan in a preheated oven at 350F (175C) and bake for 12-15 minutes, monitoring for a golden exterior and checking doneness with a toothpick.
- Allow cakes to rest in the pan for 5 minutes, then delicately transfer to a wire rack for complete cooling.
- Prepare the lemon glaze by whisking powdered sugar, lemon juice, milk, and additional lemon zest until achieving a smooth, glossy consistency.
- Drizzle or dip cake tops with glaze, ensuring an even, elegant coating that complements the cake’s citrusy profile.
- Let glaze set for 10 minutes, allowing it to slightly harden and create a delightful finish before serving.
Notes
- Choose a non-stick mini muffin or bundt pan to ensure easy cake removal without breaking delicate edges.
- Soften butter at room temperature beforehand for smoother, more even mixing and better cake texture.
- Use fresh lemon zest and juice for the most vibrant, bright citrus flavor that elevates the entire dessert.
- Avoid overmixing the batter to prevent tough, dense cakes – mix just until ingredients are combined for light, tender results.
- Customize the glaze thickness by adjusting powdered sugar and lemon juice ratios to create your perfect consistency.
- Store mini cakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Transform these mini cakes into a gluten-free version by substituting all-purpose flour with a quality gluten-free flour blend.
- Create dairy-free alternatives by using plant-based butter and non-dairy milk in the recipe without compromising taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg