MINI LEMON DROP CAKES

Looking for a delightful treat that combines the tangy freshness of lemon with the sweetness of a mini cake? These Mini Lemon Drop Cakes are the perfect bite-sized dessert, bursting with zesty lemon flavor and topped with a luscious lemon glaze. Ideal for parties, gatherings, or just a sweet snack, these mini cakes are sure to impress.

Ingredients:

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/2 cup water
• 1/4 cup sour cream
• 1 whole egg
• 1 Tbsp fresh lemon zest
• 1 Tbsp fresh lemon juice

Lemon Glaze

• 1 1/2 cups powdered sugar
• 1 tsp fresh lemon zest
• 1 Tbsp melted butter
• 2 Tbsp fresh lemon juice
• 2 Tbsp milk

Instructions:

1. Prepare the Muffin PansBegin by spraying mini muffin pans with non-stick spray to ensure easy removal of the cakes once baked. Set the prepared pans aside.
2. Mix the Dry IngredientsIn a mixing bowl, whisk together the flour, sugar, salt, and baking soda. This ensures the dry ingredients are well combined and ready for the wet ingredients.
3. Melt Butter and BoilIn a small saucepan over medium heat, melt the butter. Add the water and bring the mixture to a boil. This hot mixture will be combined with the dry ingredients to create the batter.
4. Combine and BeatPour the hot butter and water mixture over the dry ingredients. Using a hand beater, mix until just blended. Add in the sour cream, egg, lemon zest, and lemon juice. Beat the mixture until smooth, ensuring all ingredients are well incorporated.
5. Bake the Mini CakesScoop the batter into the prepared mini muffin pans, filling each cavity about two-thirds full. Bake in a preheated oven at 325°F for about 12 minutes, or until a toothpick inserted into the center comes out clean. Allow the mini cakes to cool in the pans for 5 minutes before turning them onto cooling racks to cool completely.
6. Prepare the Lemon GlazeWhile the mini cakes are cooling, prepare the lemon glaze. In a small mixing bowl, whisk together the powdered sugar, fresh lemon zest, melted butter, fresh lemon juice, and milk. Heat the glaze in the microwave for about 10 seconds to thin it out, making it easier to dip the cakes.
7. Glaze the CakesOnce the mini cakes are completely cool, dip them bottom side down into the lemon glaze. Let any excess glaze drip off back into the bowl. Invert the glazed cakes top side down onto cooling racks placed over waxed paper for easier cleanup. Allow the glaze to harden before serving.

Serving and Storage Tips:

Serving Tips

1. Presentation: Arrange the mini lemon drop cakes on a decorative platter or cake stand for an appealing presentation. Garnish with fresh lemon slices or zest for added visual appeal.
2. Pairing Suggestions: These mini cakes pair well with a variety of beverages. Serve them with a hot cup of tea, coffee, or a refreshing glass of iced tea or lemonade to complement the lemony flavor.
3. Temperature: Serve the cakes at room temperature for the best texture and flavor. If you’ve stored them in the fridge, allow them to sit out for 15-20 minutes before serving.
4. Occasions: These mini lemon drop cakes are perfect for parties, brunches, or afternoon tea. Their small size makes them easy to enjoy without the need for utensils.

Storage Tips

1. Refrigeration: Store the mini lemon drop cakes in an airtight container in the refrigerator for up to 5 days. This helps maintain their freshness and keeps the glaze intact.
2. Freezing: For longer storage, you can freeze the mini cakes. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag. They can be frozen for up to 2-3 months.
3. Thawing: To thaw, remove the desired number of cakes from the freezer and let them sit at room temperature for about 1 hour. This ensures they regain their soft and moist texture.
4. Reheating: If you prefer to enjoy the cakes warm, you can microwave them for about 10-15 seconds. Be cautious not to overheat, as this can melt the glaze and dry out the cake.
5. Preventing Stickiness: If the lemon glaze becomes sticky during storage, separate the cakes with parchment paper layers inside the storage container. This prevents them from sticking together.

By following these serving and storage tips, you can enjoy your Mini Lemon Drop Cakes at their best, whether you’re serving them fresh or savoring them later.

Variations:

1. Lemon Blueberry Drop CakesDetails: Add a burst of fresh blueberries to the batter for a fruity twist. Gently fold 1 cup of fresh or frozen blueberries into the batter before scooping it into the muffin pans. The blueberries add a delightful pop of flavor and color to each bite.
2. Lemon Poppy Seed Drop CakesDetails: For a classic combination, mix 2 tablespoons of poppy seeds into the batter along with the lemon zest and juice. The poppy seeds add a subtle crunch and a nutty flavor that pairs perfectly with the lemon.
3. Lemon Coconut Drop CakesDetails: Add 1/2 cup of shredded coconut to the batter for a tropical twist. You can also sprinkle some toasted coconut on top of the glaze for added texture and flavor.
4. Lemon Raspberry Drop CakesDetails: Gently fold in 1 cup of fresh raspberries into the batter. The tartness of the raspberries complements the lemon, creating a deliciously tangy and sweet treat.
5. Lemon Lavender Drop CakesDetails: Infuse the batter with 1 teaspoon of dried culinary lavender for a floral note. Lavender pairs beautifully with lemon, adding a unique and aromatic flavor.
6. Gluten-Free Lemon Drop CakesDetails: Replace the all-purpose flour with a gluten-free flour blend. Ensure the blend you choose contains xanthan gum or add 1/4 teaspoon to the batter for better texture.
7. Lemon Almond Drop CakesDetails: Substitute 1/2 cup of the all-purpose flour with almond flour and add 1/2 teaspoon of almond extract to the batter. Top the glazed cakes with slivered almonds for added crunch.
8. Lemon Cream Cheese Drop CakesDetails: Create a cream cheese filling by mixing 4 ounces of softened cream cheese with 1/4 cup of powdered sugar and 1 teaspoon of lemon zest. Fill the muffin pans halfway with batter, add a small spoonful of the cream cheese mixture, and top with more batter.
9. Lemon Mint Drop CakesDetails: Add 2 tablespoons of finely chopped fresh mint to the batter. The mint adds a refreshing twist to the lemon flavor, making these cakes perfect for summer.
10. Lemon Chia Seed Drop CakesDetails: Mix 2 tablespoons of chia seeds into the batter for a healthy boost. Chia seeds add a slight crunch and are packed with nutrients, making these mini cakes a more wholesome treat.

Each of these variations offers a unique twist on the classic Mini Lemon Drop Cakes, allowing you to customize the recipe to your taste preferences and create a variety of delicious treats.

FAQs:

1. Can I use bottled lemon juice instead of fresh lemon juice? While fresh lemon juice provides the best flavor, you can use bottled lemon juice if necessary. However, the fresh zest is essential for the bright lemon flavor.
2. Can I make these cakes in a regular muffin tin instead of a mini muffin tin? Yes, you can use a regular muffin tin. Adjust the baking time to about 18-20 minutes, and check for doneness with a toothpick.
3. Can I substitute the sour cream with something else? Yes, you can substitute sour cream with plain Greek yogurt or buttermilk. Both options will maintain the moist texture of the cakes.
4. How should I store the lemon drop cakes? Store the cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2-3 months.
5. Can I add food coloring to the glaze? Yes, you can add a few drops of yellow food coloring to the glaze for a more vibrant appearance. Be sure to mix it thoroughly to achieve an even color.
6. What if I don’t have a hand beater? You can use a stand mixer or mix the ingredients by hand with a whisk. Just make sure to blend the batter until smooth.
7. Can I omit the glaze? Yes, you can serve the mini cakes without the glaze, but the glaze adds an extra layer of lemon flavor and sweetness that enhances the overall taste.
8. How can I make the glaze thicker? To make the glaze thicker, reduce the amount of milk or add more powdered sugar until you reach the desired consistency.

These Mini Lemon Drop Cakes are a delightful combination of sweet and tangy flavors, perfect for any occasion. With their bright lemon zest and smooth lemon glaze, they offer a refreshing burst of citrus in every bite. Easy to make and even easier to enjoy, these mini cakes will quickly become a favorite. Enjoy them fresh, share with friends, or keep a batch on hand for a quick and delicious treat.