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Mini Lemon Drop Cakes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cakes
Calories 150
Delight in these zesty mini lemon cakes topped with a tangy glaze, perfect for a bright and sweet treat.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Wet Ingredients

  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup buttermilk
  • 0.25 cup fresh lemon juice
  • 1 lemon lemon zest (zest of 1 lemon)
  • 1 teaspoon vanilla extract

Lemon Glaze

  • 1 cup confectioners sugar
  • 2-3 tablespoons fresh lemon juice (for glaze)

Additional

  • to taste lemon zest for garnish (optional)

Instructions 

  • Preheat oven to 350°F (175°C) and prepare mini cake pan.
  • Whisk together dry ingredients; set aside.
  • Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in lemon zest and vanilla.
  • Alternate adding dry ingredients and buttermilk to wet mixture; mix until just combined. Divide batter into pan wells.
  • Bake for 15-18 minutes. Meanwhile, whisk together confectioners sugar and lemon juice for glaze.

Notes

For best results, use fresh lemon zest and juice.
Calories: 150kcal
Cost: $12
Course: Dessert
Cuisine: American
Keyword: lemon