MINI LEMON DROP CAKES
Mini lemon drop cakes are bright, tangy, and perfectly sweet. These small, moist cakes are ideal for parties, brunch, or dessert, offering a refreshing citrus flavor in every bite that’s easy to make and delightful to serve.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ¼ cup milk
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Make Batter: In another bowl, cream butter and sugar until light. Beat in eggs, vanilla, lemon zest, and lemon juice. Gradually add dry ingredients, alternating with milk, until smooth.
- Bake: Fill mini muffin cups ⅔ full with batter. Bake 12–15 minutes or until a toothpick comes out clean. Cool slightly.
- Serve: Dust with powdered sugar or drizzle with lemon glaze before serving.
Notes
- Make Ahead: Batter can be prepared in advance and stored in the fridge for up to 1 day.
- Flavor Variations: Add a lemon glaze, cream cheese frosting, or candied lemon slices for extra flavor.
- Serving Suggestions: Perfect for brunch, tea parties, or as a refreshing dessert.
- Storage Tips: Store in an airtight container at room temperature for up to 2 days; refrigerate if frosted.