Favorite Mini Lemon Drop Cakes

Introduction

There’s something about the tangy and refreshing flavor of lemons that can instantly brighten up your day. And what better way to enjoy this citrus delight than with mini lemon drop cakes? These bite-sized treats are bursting with zesty lemon flavor and are sure to become a favorite among your family and friends. Whether you’re planning a special occasion or simply want to indulge in a sweet and tangy dessert, these mini lemon drop cakes are the perfect choice.

Ingredients

For the lemon cakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice

For the lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Steps

Step 1: Preparing the batter

Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Finally, add the lemon zest and lemon juice and stir until well incorporated.

Step 2: Baking the cakes

Spoon the batter into the prepared mini muffin tin, filling each liner about two-thirds full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Remove the mini cakes from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.

Step 3: Preparing the lemon glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and well combined.

Step 4: Glazing the cakes

Dip the top of each cooled mini cake into the lemon glaze, allowing any excess glaze to drip off. Place the glazed cakes back onto the wire rack to set.

Variations

If you’re feeling adventurous, here are a few variations you can try:

• Add a teaspoon of poppy seeds to the batter for a delightful crunch.
• For an extra burst of citrus flavor, substitute some of the milk with freshly squeezed orange juice.
• Top each mini cake with a small dollop of lemon curd before glazing for an added burst of tanginess.
• Sprinkle some toasted shredded coconut on top of the glazed cakes for a tropical twist.

Tips

• Make sure to zest the lemons before juicing them for the batter and glaze.
• If you prefer a more intense lemon flavor, increase the amount of lemon zest and juice in the recipe.
• For a smoother glaze, sift the powdered sugar before whisking it with the lemon juice and zest.
• Store the mini lemon drop cakes in an airtight container at room temperature for up to three days.

Conclusion

These mini lemon drop cakes are the perfect combination of sweet and tangy. With their vibrant lemon flavor and adorable bite-sized form, they are sure to impress everyone who tries them. Whether you’re hosting a party or simply looking for a delicious treat, these mini lemon drop cakes are a must-try recipe. So go ahead, grab your apron, and let the zesty aroma of lemons fill your kitchen!

FAQs

Can I use a regular muffin tin instead of a mini muffin tin?

Yes, you can use a regular muffin tin, but keep in mind that the baking time may be longer, and the yield will be smaller.

Can I freeze the mini lemon drop cakes?

Yes, you can freeze the unglazed mini cakes for up to three months. Make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing. Thaw them at room temperature before glazing and serving.

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is always preferred for the best flavor, you can use bottled lemon juice if you don’t have fresh lemons on hand. Just make sure to choose a high-quality brand without any added preservatives or sweeteners.

Can I make these mini lemon drop cakes vegan?

Yes, you can make these cakes vegan by substituting the eggs with a flaxseed or chia seed egg substitute and using non-dairy milk and butter alternatives. However, the texture and taste may vary slightly.