Mini lemon cake Dressed with lemon glaze!
Mini lemon cake Dressed with lemon glaze!
Mini lemon drip cakes are dipped in mouth-watering lemon glaze, making them delicious, addictive, and very sweet + tangy!
We like all the little things, such as fruit tarts, cinnamon rolls and donuts. These mini lemon drip cakes are the perfect treat for lemon fans.
Simple lemon drip cake
I am a big fan of lemons and these mini lemon cakes are my latest experiment. The original recipe called for a mixed cake, but it made 75 drops of lemon juice. I don’t need that much, so I decided to come up with my own recipe. I am excited about their results.
I took them to the bridal shower and they were very popular! They are soft and slippery, the lemon glaze soaks every nook and cranny, making every bite delicious. Be careful, it’s hard for them to stop eating!
Fresh lemon zest is the secret to the incredible lemon flavor, so don’t miss it. If you like lemons, you are really popular! We love everything about lemons, especially in summer, and we hope you will like these mini lemon cakes (aka lemon drops) at your next party. I now warn you that they will be addicted, so be careful! !
How to make lemon drops
Prepare. Spray the mini muffin pan with non-stick spray; set aside.
Dry ingredients. Whisk the flour, sugar, salt and baking soda together in a mixing bowl; set aside.
Wet ingredients. Melt the butter in a small saucepan over medium heat. Add water to boil.
Combine. Pour the hot mixture over the dry ingredients and stir with a hand mixer until almost mixed. Add sour cream, eggs, peel and lemon juice and stir until smooth.
bake. Scoop the batter into the muffin pan. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then transfer to the cooling rack. Cool completely before glazing.
mix. Whisk all the glaze ingredients together in a small mixing bowl. Heat in the microwave for about 10 seconds, until the glaze is very thin.
glaze. Dip the lemon drop topside down into the glaze. Let the excess glaze drip into the bowl, and then pour the lemon drips bottom down on the cooling rack. (Place wax paper under the cooling rack for easy cleaning.) Let stand until the glaze hardens.
Tips + storage information
These mini lemon cakes might be the perfect lemon dessert! Before you start baking, you might like the following useful tips:
- Use your stand mixerIf you want, make these. Just make sure to use your paddle attachment and gently mix the ingredients at the lowest speed.
- When making the glaze, if you find that the consistency is A bit too thick You can add a little more milk until it reaches the consistency you want.
- Shop Leftover lemon juice Store in the refrigerator for one month or up to 6 months in the refrigerator for use in other recipes.
- If you don’t have lemon zest on your hands, use a vegetable peelerYes, if you use a peeler, you must carefully peel off only the top layer of the lemon zest from top to bottom. Be careful not to cut the yellow part of the peel. The white essence layer of lemon is very bitter and you want to avoid adding it to this recipe. Also, make sure to season the lemon before juicing!
Shop If you plan to eat within a few days, cover it on the countertop at room temperature.
freeze Before you add the glaze. Quickly freeze the cakes on the baking tray for about an hour, then add them to a freezer-safe container or Ziploc bag. They can be frozen well for up to 3 months. When you are ready to eat them, just thaw them on the countertop, then make the glaze and dip the cake.
If you like lemons, here are some more recipes to try:
Course dessert
American cuisine
Preparation time 15 minutes
Cooking time 12 minutes
Total time 27 minutes
Serving of 48
Calories 62 kcal
Author Little Luna
- 1 cup flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup sour cream
- 1 whole egg
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
Lemon glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon fresh lemon zest
- 1 tablespoon melted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
-
Spray the mini muffin pan with non-stick spray; set aside.
-
Whisk the flour, sugar, salt and baking soda together in a mixing bowl; set aside.
-
Melt the butter in a small saucepan over medium heat. Add water to boil.
-
Pour the hot mixture over the dry ingredients and stir with a hand mixer until almost mixed. Add sour cream, eggs, peel and lemon juice and stir until smooth.
-
Scoop the batter into the muffin pan. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then transfer to the cooling rack. Cool completely before glazing.
-
Dip the lemon drop topside down into the glaze. Let the excess glaze drip into the bowl, and then pour the lemon drips bottom down on the cooling rack. (Place wax paper under the cooling rack for easy cleaning.) Let stand until the glaze hardens.
The page you are looking for does not exist (404)