Mini Lemon Drop Cakes
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1/2 tsp lemon zest
Directions:
Prepare the Oven and Mini Muffin Pan:
Preheat your oven to 350°F (175°C).
Grease or line a mini muffin pan with paper liners.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer.
Add Wet Ingredients:
Beat in the eggs, one at a time, until well incorporated.
Mix in the milk, lemon juice, lemon zest, and vanilla extract.
Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing.
Fill Muffin Pan:
Spoon the batter into the mini muffin pan, filling each cup about 2/3 full.
Bake:
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze:
Allow the mini cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Glaze the Cakes:
Drizzle the lemon glaze over the cooled mini cakes. Let the glaze set before serving.
Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Kcal: Approximately 80 kcal per cake | Servings: 24 mini cakes