Description
Mini lemon drop cakes are delightful little treats that pack a punch of zesty flavor, perfect for any occasion.
Ingredients
- All-purpose flour: 1 ½ cups (190 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 2 teaspoons
- Salt: ½ teaspoon
- Unsalted butter: ½ cup (113 g), softened
- Eggs: 2 large
- Milk: ½ cup (120 ml)
- Fresh lemon juice: ¼ cup (60 ml)
- Lemon zest: 1 tablespoon
- Powdered sugar: 1 cup (120 g), for glazing
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the mini muffin tin by greasing it or lining it with mini muffin liners.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix together the milk, fresh lemon juice, and lemon zest.
- Cream the softened unsalted butter with the granulated sugar until light and fluffy, then beat in the eggs one at a time. Gradually add the dry ingredients and milk mixture, alternating between them.
- Fill each muffin cup about ¾ full with the batter.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack. Prepare the glaze and drizzle it over the cooled cakes.
Notes
- Use fresh ingredients for the best flavor.
- Adjust sweetness by reducing sugar if desired.
- Consider adding berries or poppy seeds for variations.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini lemon drop cakes, lemon desserts, baking recipes