Soft, zesty, and perfectly poppable, these mini lemon drop cakes disappear faster than you’d think.
If sunshine had a flavor, it would taste exactly like these Mini Lemon Drop Cakes. They’re soft, tender little bites of lemony joy, dipped in a sweet‑tart glaze that sets into the prettiest glossy finish. They’re the perfect treat for spring gatherings, baby showers, or anytime you want something bright and happy without a lot of fuss.
Tips for the BEST Mini Lemon Drop Cakes:
- Don’t skip the zest: It’s where most of the lemon flavor lives.
- Room‑temperature ingredients: Helps the batter mix smoothly and bake evenly.
- Don’t overfill: 2/3 full gives you the perfect little cake.
- Glaze while cool: Warm cakes will absorb the glaze instead of coating beautifully.
Serving Suggestions for Mini Lemon Drop Cakes:
- Add a sprinkle of extra lemon zest before the glaze sets.
- Serve on a tiered tray for showers or brunch.
- Pair with herbal tea, lemonade, or sparkling water with lemon slices.
Ingredients
Lemon Cakes:
- 1.5 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup salted butter, softened
- 2 eggs and 1 extra yolk, room temp
- 1 tsp vanilla extract
- 1/2 cup half and half
- 3 Tbsps fresh lemon juice
- 2 tsps fresh lemon zest
- 2 Tbsps sour cream
Lemon Glaze:
- 1.5 cups powdered sugar, sifted
- 1 tsp lemon zest
- 2 Tbsps salted butter, melted
- 2 Tbsp half and half
- 3-4 Tbsp fresh lemon juice
Instructions (with measurements included)
- Preheat the oven to 350°F and spray two 24‑count mini muffin pans with baker’s joy.
- In a medium bowl, whisk together 1.5 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a large mixing bowl, beat 1 cup sugar with 1/2 cup softened butter until light and fluffy, about 3 minutes.
- Add the 2 eggs and 1 extra egg yolk, one at a time, mixing well after each addition. Mix in 1 tsp vanilla extract.
- In a small bowl, whisk together 1/2Â cup half and half, 3 Tbsps fresh lemon juice, 2 tsps fresh lemon zest. and 2 Tbsps sour cream.
- Mix the milk mixture in to the butter mixture until nice and creamy. Stir in the dry ingredients until just combined.Â
- Scoop the batter into the pans, filling each cup about 2/3 full
- Bake for 9–10 minutes, or until lightly golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then turn the cakes out onto a cooling rack bottom‑side up to cool completely.
Make the Lemon Glaze
- Whisk together 1.5 cups powdered sugar, 1 tsp lemon zest, 2 Tbsp melted butter, 2 Tbsps of half and half, and 3-4 Tbsp lemon juice until completely smooth.
- Dip each cooled cake into the glaze, coating the bottom and sides. Let excess drip off, then place the cakes back on the rack bottom‑side up to set.
Mini Lemon Drop Cakes
These mini Lemon Drop Cakes are soft, buttery, and dipped in a bright lemon glaze. Easy to make in a mini muffin pan and perfect for parties, showers, or a sweet spring treat.
EQUIPMENT (Amazon Associate Links)
Ingredients
Lemon Cakes:
- 1.5 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup salted butter softened
- 2 eggs and 1 extra yolk room temp
- 1 tsp vanilla extract
- 1/2 cup half and half
- 3 Tbsps fresh lemon juice
- 2 tsps fresh lemon zest
- 2 Tbsps sour cream
Lemon Glaze:
- 1.5 cups powdered sugar sifted
- 1 tsp lemon zest
- 2 Tbsps salted butter melted
- 2 Tbsp half and half
- 3-4 Tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F and spray two 24‑count mini muffin pans with baker’s joy.
- n a medium bowl, whisk together 1.5 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a large mixing bowl, beat 1 cup sugar with 1/2 cup softened butter until light and fluffy, about 3 minutes.
- Add the 2 eggs and 1 extra egg yolk, one at a time, mixing well after each addition. Mix in 1 tsp vanilla extract.
- In a small bowl, whisk together 1/2 cup half and half, 3 Tbsps fresh lemon juice, 2 tsps fresh lemon zest. and 2 Tbsps sour cream.
- Mix the milk mixture in to the butter mixture until nice and creamy. Stir in the dry ingredients until just combined.
- Scoop the batter into the pans, filling each cup about 2/3 full
- Bake for 9–10 minutes, or until lightly golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then turn the cakes out onto a cooling rack bottom‑side up to cool completely.
- Make the Lemon Glaze
- Whisk together 1.5 cups powdered sugar, 1 tsp lemon zest, 2 Tbsp melted butter, 2 Tbsps of half and half, and 3-4 Tbsp lemon juice until completely smooth.
- Dip each cooled cake into the glaze, coating the bottom and sides. Let excess drip off, then place the cakes back on the rack bottom‑side up to set.
Notes
Tips for the BEST Mini Lemon Drop Cakes:
- Don’t skip the zest: It’s where most of the lemon flavor lives.
- Room‑temperature ingredients: Helps the batter mix smoothly and bake evenly.
- Don’t overfill: 2/3 full gives you the perfect little cake.
- Glaze while cool: Warm cakes will absorb the glaze instead of coating beautifully.
- Add a sprinkle of extra lemon zest before the glaze sets.
- Serve on a tiered tray for showers or brunch.
- Pair with herbal tea, lemonade, or sparkling water with lemon slices.
Mini Lemon Drop Cakes FAQ’s:
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
Can I bake these in a regular muffin pan?
Yes — bake at the same temperature for 14–16 minutes.
Can I make them ahead?
Absolutely. Bake the cakes a day ahead and glaze them the day you plan to serve.
Can I add poppy seeds?
Yes! Add 1–2 teaspoons to the batter for a fun twist.
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