Go Back
–+ servings
Scratch Mini Lemon Drop Cakes

Delightful Scratch Mini Lemon Drop Cakes That Brighten Your Day

Scratch Mini Lemon Drop Cakes are bite-sized, zesty treats perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour
  • 3/4 cup Sugar Essential for moisture
  • 1/4 teaspoon Salt Enhances flavor
  • 1 teaspoon Baking Soda Acts as a leavening agent
  • 1/2 cup Butter Can be replaced with margarine or coconut oil
  • 1/2 cup Water Can be substituted with milk
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute
  • 1 large Egg Use flaxseed meal for vegan options
  • 1 tablespoon Lemon Zest Freshly grated is best
  • 2 tablespoons Lemon Juice Freshly squeezed enhances flavor
For the Glaze
  • 1 cup Powdered Sugar Adjust quantity as desired for sweetness
  • 2 tablespoons Milk Any type of milk or dairy-free alternatives

Equipment

  • Mini muffin pans
  • Mixing bowls
  • Saucepan
  • Whisk
  • Cooling racks

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and coat mini muffin pans with non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking soda.
  3. Melt the butter in a saucepan, stir in water, and bring to a gentle boil, then pour over the dry ingredients.
  4. Beat the mixture, then add sour cream, egg, lemon zest, and lemon juice until smooth.
  5. Fill muffin cups nearly full with batter.
  6. Bake for approximately 12 minutes until lightly golden and a toothpick comes out clean.
  7. Cool in the pans for about 5 minutes before transferring to racks.
  8. Whisk together the glaze ingredients and dip the cooled cakes into the glaze.

Nutrition

Serving: 1cakeCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

These cakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 1 week. Freeze unglazed cakes for up to 3 months.

Tried this recipe?

Let us know how it was!