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Mini Lemon Drop Cakes

Mini Lemon Drop Cakes: Tangy Treats You Can’t Resist

Delightful Mini Lemon Drop Cakes combine sweet and tart flavors for a crowd-pleasing dessert that's easy to make.
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Prep Time 15 minutes
Cook Time 16 minutes
Cooling Time 10 minutes
Total Time 41 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 cup granulated sugar consider using coconut sugar for a lower glycemic index alternative
  • 1 teaspoon baking soda acts as a leavening agent
  • 1/2 teaspoon salt enhances flavor
  • 1/2 cup unsalted butter swap with coconut oil for a dairy-free version
  • 1/4 cup water helps to dissolve the butter
  • 1 cup sour cream substitute with Greek yogurt for a healthier option
  • 1 large egg aquafaba can be used as an egg replacement
  • 1 tablespoon lemon zest use any citrus zest for an alternative twist
  • 1/4 cup lemon juice lime juice can be used as a substitute
  • 1 teaspoon vanilla extract almond extract is a good alternative
For the Glaze
  • 1 cup powdered sugar can be replaced with a sweetener like erythritol
  • 2 tablespoons extra lemon juice enhances glaze flavor
  • 2 tablespoons softened butter aids in achieving right consistency

Equipment

  • mini muffin tins
  • Mixing Bowl
  • Saucepan
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease mini muffin tins with non-stick spray.
  2. In a bowl, sift together flour, sugar, baking soda, and salt.
  3. Melt butter in a saucepan, add water, and bring to a boil. Pour over dry ingredients.
  4. Mix with an electric mixer, then add sour cream, egg, lemon zest, lemon juice, and vanilla extract until smooth.
  5. Fill muffin cups with batter and bake for 12 to 16 minutes until golden brown.
  6. Allow cakes to cool for 10 minutes before transferring to a cooling rack.
  7. Combine powdered sugar, extra lemon juice, lemon zest, and softened butter for the glaze.
  8. Once cooled, glaze the cakes by dipping or pouring glaze over them.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow cakes to cool completely before glazing to prevent melting.

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