Easy Mini Lemon Drop Cakes
These Mini Lemon Drop Cakes are the ultimate bite-sized dessert—light, fluffy, and bursting with fresh lemon flavor. Each little cake is topped with a tangy lemon glaze that adds just the right amount of sweetness and zing. They’re quick to make, easy to serve, and guaranteed to brighten up any occasion, from afternoon tea to birthday parties.
Why You’ll Love This Recipe
Fresh lemon flavor: Real lemon juice and zest make these cakes vibrant and refreshing.
Perfectly portioned: Mini size means they’re great for parties, buffets, or snacking.
Quick and easy: Simple ingredients and straightforward steps.
Crowd-pleaser: Sweet, tangy, and light—everyone will want more than one!
Ingredients
For the Cakes
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
⅓ cup freshly squeezed lemon juice
2 tbsp lemon zest
½ cup milk
1 tsp vanilla extract
For the Lemon Glaze
1 cup powdered sugar
3 tbsp freshly squeezed lemon juice
1 tbsp lemon zest
Step-by-Step Instructions
- Preheat the Oven
Preheat oven to 350°F (175°C).
Grease a mini muffin pan or line with mini cupcake liners.
- Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Add lemon juice, lemon zest, milk, and vanilla extract. Mix until smooth.
Gradually add dry ingredients to wet mixture. Stir until just combined (do not overmix).
- Bake the Cakes
Spoon batter into mini muffin pan, filling each cavity about ¾ full.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Glaze
In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth.
Adjust consistency with more lemon juice if needed.
- Glaze the Cakes
Dip tops of cooled cakes into glaze or drizzle glaze over with a spoon.
Let glaze set for a few minutes before serving.
Tips for Success
Use fresh lemons: Bottled juice won’t give the same bright flavor.
Don’t overmix: Overmixing can make cakes dense instead of fluffy.
Cool completely before glazing: Warm cakes will melt the glaze.
Make ahead: Bake cakes a day in advance and glaze before serving.
Variations
Berry twist: Add blueberries or raspberries to the batter.
Coconut lemon: Sprinkle shredded coconut on top of the glaze.
Gluten-free option: Substitute with a gluten-free flour blend.
Extra tangy: Add a splash of limoncello to the glaze for adults.
Serving Ideas
Serve on a tiered tray for afternoon tea.
Pair with iced tea or lemonade for a refreshing summer treat.
Decorate with candied lemon slices for an elegant presentation.
Pack in lunchboxes for a sweet surprise.
Storage
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze unglazed cakes for up to 1 month. Thaw and glaze before serving.
Conclusion
These Easy Mini Lemon Drop Cakes are zesty, sweet, and irresistibly cute. Whether you’re hosting a party or just craving something bright and citrusy, this recipe is sure to impress!