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MINI LEMON DROP CAKES

  • Author: IBA

Description

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.

Notes

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.

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