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Mini Lemon Drop Cakes

Bright and fluffy Mini Lemon Drop Cakes that are perfect for gatherings or a sweet snack.

  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, cream the softened butter, then add the eggs, milk, lemon juice, and lemon zest, mixing well.
  4. Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed.
  5. Fill each mini muffin cup about 2/3 full with batter.
  6. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  7. Let them cool for a few minutes, then dust with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Serve with lemon curd or whipped cream for an added touch.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cake
  • Calories: 150
  • Sugar: 10g
  • Sodium: 100mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: lemon, cakes, dessert, sweet snack