These charming Mini Lemon Drop Cakes deliver a perfect balance of sweet and tart flavors in adorable individual portions. With their tender crumb, bright citrus flavor, and glossy lemon glaze, these little cakes are perfect for afternoon tea, special occasions, or any time you need a cheerful dessert.

Why This Recipe Works

The combination of fresh lemon zest and juice in both the cake and glaze creates layers of citrus flavor, while the proper mixing technique ensures a light, tender texture. The mini size allows for perfect portion control and even baking, resulting in consistently delicious results.

Essential Ingredients

For the Cakes:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup whole milk, room temperature

For the Lemon Syrup:

• 1/4 cup fresh lemon juice
• 1/4 cup granulated sugar

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• Pinch of salt

Optional Decorations:

• Candied lemon peel
• Fresh berries
• Edible flowers
• White pearl sprinkles

Required Equipment

• Mini bundt pan or mini cake molds
• Stand mixer or hand mixer
• Mixing bowls
• Microplane or zester
• Measuring cups and spoons
• Wire cooling rack
• Pastry brush
• Citrus juicer

Step-by-Step Instructions

Preparing the Cakes

1. Prep your workspace:

• Preheat oven to 350°F
• Grease and flour pans
• Gather ingredients
• Bring eggs/milk to room temp

1. Mix dry ingredients:

• Whisk flour, baking powder
• Add salt
• Set aside

1. Cream wet ingredients:

• Beat butter until fluffy
• Add sugar gradually
• Cream until light
• Add eggs one at a time

1. Add flavoring:

• Mix in lemon zest
• Add lemon juice
• Stir in vanilla
• Mix until combined

Baking Process

1. Combine mixtures:

• Alternate flour and milk
• Begin and end with flour
• Mix until just combined
• Don’t overmix

1. Fill and bake:

• Fill molds 2/3 full
• Tap to remove bubbles
• Bake 15-18 minutes
• Test with toothpick

Making Syrup and Glaze

1. Prepare syrup:

• Heat lemon juice and sugar
• Stir until dissolved
• Let cool slightly
• Brush on warm cakes

1. Make glaze:

• Mix powdered sugar
• Add lemon juice gradually
• Add zest and salt
• Adjust consistency

Pro Tips for Success

1. Ingredient Tips:

• Use room temperature items
• Fresh lemons only
• Quality butter
• Proper measuring

1. Baking Advice:

• Don’t overmix
• Check doneness early
• Cool properly
• Grease pans well

1. Glazing Success:

• Wait until cooled
• Right consistency
• Even application
• Work quickly

Storage and Make-Ahead

Storage Options:

• Room temperature: 2 days
• Refrigerated: 5 days
• Freeze unglazed: 3 months
• Store covered

Make-Ahead Tips:

• Bake day before
• Glaze day of serving
• Prep ingredients ahead
• Store properly

Variations and Adaptations

Flavor Options:

• Orange instead of lemon
• Lime variation
• Mixed citrus
• Add berries

Dietary Modifications:

• Gluten-free flour blend
• Dairy-free alternatives
• Reduced sugar options
• Vegan adaptations

Decoration Ideas:

• Drizzle patterns
• Fresh fruit
• Edible flowers
• Citrus sugar

Troubleshooting Tips

Common Issues:

• Sticking to pan
• Uneven baking
• Dense texture
• Runny glaze

Prevention Tips:

• Grease well
• Check oven temperature
• Don’t overmix
• Proper measurements

These Mini Lemon Drop Cakes create perfect individual desserts that brighten any occasion. Their combination of tender cake, tangy syrup, and sweet-tart glaze makes them irresistible treats that are sure to become favorites.