Mini Lemon Drop Cakes

Bring a burst of sunshine to your dessert table with these irresistible mini lemon drop cakes! Perfectly zesty and sweet, they make the ideal treat for any occasion. With their light and fluffy texture, these charming cakes are easy to make and delightful to share. The combination of fresh lemon juice and zest creates a vibrant flavor that will brighten up gatherings, from tea parties to festive celebrations. Discover how to bake these delightful treats and spread joy with every bite!

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Ingredients

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons lemon zest (from about 1 medium lemon)

¼ cup fresh lemon juice (about 1 medium lemon)

1 teaspoon vanilla extract

½ cup powdered sugar (for the glaze)

2 tablespoons fresh lemon juice (for the glaze)

Optional: thin lemon slices and fresh mint leaves for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or lightly greasing it with non-stick spray.

Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. This step is crucial for ensuring that the leavening agents are evenly distributed. Set this bowl aside.

Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer on medium speed, beat them together until the mixture becomes light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, yielding a lighter texture in your cakes.

Incorporate Eggs and Flavorings: To the buttery sugar mixture, add the eggs, lemon zest, fresh lemon juice, and vanilla extract. Beat everything together until fully blended and smooth. Make sure there are no streaks of egg or butter visible.

Combine Wet and Dry Mixtures: Gradually sprinkle the dry ingredient mixture into the wet ingredients while mixing on low speed. Stop mixing as soon as everything is just combined to avoid overdeveloping the gluten for a delicate crumb.

Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows enough space for the cakes to rise without overflowing.

Bake the Cakes: Place the muffin tin in the preheated oven and bake for 10-12 minutes. The cakes are done when they are golden brown and a toothpick inserted into the center of a cake comes out clean.

Cool the Cakes: Once baked, take the tin out of the oven and allow the mini cakes to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Prepare the Glaze: While the cakes are cooling, create the luscious lemon glaze by whisking together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until you achieve a smooth consistency.

Glaze the Cakes: After the mini cakes have cooled completely, drizzle the fresh lemon glaze generously over the tops of each cake. Allow the glaze to set for a few minutes to create a beautiful finish.

Garnish and Serve: For an appealing touch, consider garnishing the cakes with thin lemon slices and fresh mint leaves. This not only adds decoration but also enhances the flavor profile. Serve these delightful treats and enjoy their zesty goodness!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 mini cakes