Name: Mini Lemon Drop Cakes
Prep time: 15 min
Cook time: 18 min
Total time: 35 min
Cuisine: American
Ingredients: For the cakes:; 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup milk; 1 teaspoon vanilla extract; For the lemon glaze:; 1 cup powdered sugar; 2 to 3 tablespoons fresh lemon juice

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I love making these mini lemon drop cakes when I want something sweet, fresh, and comforting. The bright lemon flavor paired with a soft, tender texture makes them feel light yet satisfying. I enjoy how quickly they come together, and the small size makes them perfect for everyday treats or special moments.

Why You’ll Love This Recipe

I like this recipe because it is simple and reliable, even when I am short on time. The lemon flavor is fresh without being overpowering, and the texture stays moist for days. I also appreciate how easy it is to customize, whether I want to keep it classic or add a personal twist.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the cakes:

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup milk
1 teaspoon vanilla extract

For the lemon glaze:

1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice

Directions

I begin by preheating the oven to 350°F (175°C) and lightly greasing a mini cake or muffin pan.
I whisk the flour, baking soda, and salt together in a bowl and set it aside.
In a separate bowl, I cream the butter and sugar until the mixture becomes light and fluffy.
I add the eggs one at a time, mixing well after each addition.
I stir in the lemon juice, lemon zest, and vanilla extract.
I add the dry ingredients gradually, alternating with the milk, and mix just until combined.
I divide the batter evenly into the prepared pan.
I bake the cakes for 15 to 18 minutes, until a toothpick inserted into the center comes out clean.
I let the cakes cool before removing them from the pan.
For the glaze, I mix the powdered sugar with lemon juice until smooth, then drizzle it over the cooled cakes.

Servings And Timing

I usually get about 12 mini cakes from this recipe.
Preparation takes around 15 minutes, baking takes about 18 minutes, and the total time is approximately 35 minutes.

Variations

I sometimes add blueberries or raspberries to the batter for a fruity twist.
When I want a richer texture, I substitute half of the milk with plain yogurt.
For extra lemon flavor, I add more zest to both the batter and the glaze.

Storage/Reheating

I store these cakes in an airtight container at room temperature for up to 2 days.
If refrigerated, they stay fresh for up to 5 days.
When I want to reheat them, I warm them gently in the microwave for a few seconds.

FAQs

Can I prepare these cakes in advance?

I often bake them a day ahead and add the glaze just before serving.

Can these mini cakes be frozen?

I freeze the unglazed cakes for up to 2 months and thaw them at room temperature.

Can I use bottled lemon juice?

I prefer fresh lemon juice, but bottled juice works if needed, though the flavor is slightly less bright.

What pan works best for this recipe?

I usually use a mini muffin pan, but a standard muffin pan works with a longer baking time.

How can I tell when the cakes are done?

I insert a toothpick into the center, and if it comes out clean, the cakes are ready.

Conclusion

I enjoy making these mini lemon drop cakes because they are easy, flavorful, and always a hit. The fresh lemon taste and soft texture make them a dessert I return to again and again. Every time I bake them, they bring a little brightness to my day.