Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons butter, at room temperature 3 tablespoons sugar 2 large eggs, beaten 1 tablespoon lemon juice concentrate (or 1/4 cup fresh lemon juice) 1 tablespoon cornstarch 1/4 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. In a medium bowl, whisk together flour, baking powder and salt. In the same bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time until well blended. Stir in lemon juice concentrate, cornstarch and vanilla extract; mix well. Pour batter into prepared dish. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving warm with your favorite ice cream or whipped cream!
Easy Lemon Drop Cakes
I like to bake goodies every day, and these mini lemon cakes are one of the most common. The main difference between mini cakes and ordinary lemon muffins is that these ones are super moist, extra fluffy, flavorful, and slightly sour so you can feel the lemon taste. Sweet lovers will definitely like this small lemon cake recipe because it is easier to prepare than you can imagine. Baking mini lemon cake is not difficult even for novice cooks. Do not be afraid to bake them without paper liners, because the batter does not stick, and the mini cakes are super easy to remove from a mini muffin tin.
Mini Lemon Cake Ingredient:
All-purpose flour: Always measure and level the flour for baking. Granulated sugar: Gives a sweet taste. You can add more or less sugar depending on your taste. Baking soda: An important leaving ingredient that helps these mini cakes rise. Salt: Add just a pinch of salt to the batter. Butter: Use unsalted butter for this recipe. Sour cream: Makes mini lemon cakes moist. Egg: Use egg at room temperature. Lemon zest and lemon juice: Gives the taste and flavor. Vanilla extract: Add vanilla aroma. You can skip this ingredient. Powdered sugar: Very important sweet ingredient for a glaze that is easy to dissolve.
How to make mini lemon cakes?
Preheat the oven to 325F. In a large mixing bowl, stir together the dry ingredients (all-purpose flour, granulated sugar, baking soda, and salt) Prepare the lemon glaze. In a bowl, stir together powdered sugar, lemon juice, lemon zest, and butter. Dip each mini lemon cake into the lemon glaze or just pour the glaze over the cakes. Enjoy!
Tips for the BEST Mini Lemon Cake:
Variations & subtitles;
You can use a regular type of muffin tin instead of a mini size, but baking time for mini lemon cakes will increase. You can experiment with other types of glaze. I used large pieces of zest, but you can use a fine grater for smaller pieces of zest.
Make ahead and storage instructions:
You can store these mini cakes at room temperature for up to 3 days or in the refrigerator for up to 5 days. If you want to make them ahead and freeze them, I recommend doing it before glazing Mini Lemon Drop Cakes Recipe Yield: 48 Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour Print Ingredients For the mini cakes: 1 cup all-purpose flour ¾ cup granulated sugar ½ tsp baking soda pinch of salt ½ cup unsalted butter ½ cup water ¼ cup sour cream, at room temperature 1 large egg, at room temperature zest from 1 lemon 1 tbsp lemon juice ½ tsp vanilla extract For the lemon glaze: 1 ½ cups powdered sugar 4 tbsp lemon juice 2 tbsp butter 1 tbsp lemon zest Instructions Preheat the oven to 325F. Grease the mini muffin tin with non-stick cooking spray. Set aside.in a large mixing bowl, stir together the dry ingredients (all-purpose flour, granulated sugar, baking soda, and salt). Set aside.Melt butter in a saucepan. Then, add water and bring to a boil, stirring constantly. Remove from the heat and pour this hot mixture over the dry ingredients. Beat together using an electric mixer at a low speed.Then, add the remaining ingredients: sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed just until combined. Pour about 1 tbsp of batter into each mini muffin tin. Bake in the preheated oven for 12-16 minutes or until golden and the toothpick inserted in the center comes out clean. Remove from the oven and let them cool for 10 minutes. Then, transfer to the cooling rack to cool to room temperature before using the glaze. Prepare the lemon glaze. In a bowl, stir together powdered sugar, lemon juice, lemon zest, and butter. Dip each mini lemon cake into the lemon glaze or just pour the glaze over the cakes. Enjoy! Nutrition Information: Amount Per Serving: Calories: 61Total Fat: 2.8gSaturated Fat: 1.7gCholesterol: 12mgCarbohydrates: 9gFiber: 0.1gSugar: 6.9gProtein: 0.5g © Toprecipes Cuisine: American / Category: DESSERT
