Brighten your day with these delightful Mini Lemon Drop Cakes, where the zesty punch of fresh lemon meets the sweet indulgence of a soft, fluffy cake. Perfect for tea parties, brunches, or just a sweet little something after dinner, these mini cakes are as pleasing to the eye as they are to the palate. Let’s whip up a batch of these citrusy gems and bring a burst of sunshine to your dessert table!
Zesty, Sweet, and Irresistibly Mini
Dive into the world of lemony sweetness with these Mini Lemon Drop Cakes. Their small size makes them perfect for individual servings, allowing every guest to enjoy their own little piece of lemon heaven. With a moist texture and a glossy lemon glaze, these cakes are not just a treat for the taste buds but also a feast for the eyes.
Pro Tips for Perfect Mini Lemon Drop Cakes
- Creaming is Key: Ensure your butter and sugar are well-creamed to create a light and airy base for your cakes.
- Zest Fully: Use fresh lemon zest to infuse the batter with a bright, citrusy flavor that synthetic flavors can’t match.
- Don’t Overmix: Mix the batter just until the ingredients are combined to keep the cakes tender.
- Even Filling: Use a cookie scoop to fill the mini bundt pans evenly, ensuring uniform baking and perfect shape.
- Watch the Clock: Keep an eye on the baking time as mini cakes can overbake quickly. Check them early to ensure they remain moist.
Mini Lemon Drop Cake Recipe:
- Preparation time: 20 minutes
- Cooking time: 20-25 minutes
- Serving: 24 mini cakes
- Equipment: Mini bundt cake pans, mixing bowls, wire rack
This recipe is ideal for any occasion, adding a touch of elegance and flavor to your gatherings.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Lemon glaze: 1 cup powdered sugar mixed with 2 tablespoons lemon juice
Directions:
- Preheat and Prepare: Set your oven to 350°F (175°C). Grease and flour your mini bundt cake pans.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla, lemon zest, and lemon juice.
- Combine Dry Ingredients: Sift flour, baking powder, baking soda, and salt together in a separate bowl.
- Alternate Additions: Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fill Pans and Bake: Spoon the batter into the prepared pans, filling each two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool and Glaze: Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack. Drizzle with lemon glaze while still warm.
Sweet Little Conclusions
These Mini Lemon Drop Cakes are a sweet conclusion to any meal or a charming addition to your afternoon tea. Their bright lemon flavor paired with the sweet glaze offers a refreshing twist on traditional mini cakes. Serve them up at your next gathering and watch them disappear!
