There’s something so satisfying about a dessert that’s both adorable and bursting with flavor, and these mini lemon drop cakes are exactly that. They’re soft, tangy, and topped with a glossy lemon glaze that’s just the right balance of sweet and tart. Perfect for any occasion—whether you’re hosting a brunch, bringing dessert to a dinner party, or just indulging in a midweek treat—these little cakes are bite-sized rays of sunshine. Plus, they’re super simple to make, no fancy techniques required!

From Scratch Mini Lemon Drop Cakes Recipe

A little story about my love for lemon desserts

The first time I made these mini lemon drop cakes, it was a last-minute dessert for a summer picnic. I wanted something easy to grab and eat but still fancy enough to impress. As I whisked the glaze and dipped the golden mini cakes in it, the fresh lemon aroma filled my kitchen, and I just knew they’d be a hit. Sure enough, they disappeared within minutes, leaving behind nothing but happy, citrus-loving smiles. Now, I whip these up whenever I need a quick dessert that feels extra special. Bonus: they remind me of warm sunny days, no matter the season!

Where lemon drop cakes come from

While these mini lemon drop cakes are my personal twist, they’re inspired by the idea of bite-sized desserts that pack a punch of flavor. Lemon cakes themselves have a long-standing reputation in baking, often associated with bright, refreshing flavors that cut through heavier, richer desserts. Traditionally, lemon pound cakes or loaves are popular, but making them in mini form adds a fun, modern spin. These little treats offer all the citrusy goodness of a full cake—just scaled down to fit in the palm of your hand.

Let’s talk ingredients: the key to citrusy perfection

The magic of this recipe comes from a handful of simple ingredients that work together seamlessly. Here’s what makes each one shine:

All-purpose flour: The foundation of any good cake. If you’re out, you can use a 1:1 gluten-free flour blend with great results.
Granulated sugar: Sweetens the batter and balances the tartness of the lemon. For a deeper flavor, you can swap in raw sugar, though it might slightly alter the texture.
Butter: Adds richness and keeps the cake moist. I recommend using unsalted butter to better control the flavor.
Sour cream: The secret to tender, fluffy cakes. Greek yogurt works well as a substitute if needed.
Fresh lemon zest and juice: These are non-negotiable! Fresh lemons bring a vibrant, tangy flavor that bottled juice just can’t replicate. For extra zing, Meyer lemons are a wonderful option.
Powdered sugar (in the glaze): Creates that glossy, smooth coating. If you’re out, you can pulse granulated sugar in a blender for a quick substitute.
Milk: Helps thin the glaze to the perfect dipping consistency. Use any milk you have on hand, or even a dairy-free alternative like almond milk.

Kitchen gear: What you need (and what you can totally skip)

No fancy tools here—just a few basics to make your lemon drop cake dreams come true.

Mini muffin pans: These are essential to get that perfect bite-sized shape. If you don’t have one, a regular muffin pan works; just adjust the baking time.
Hand or stand mixer: A hand mixer works perfectly to beat the batter into a smooth consistency. Whisking by hand is doable but might take some extra effort.
Small saucepan: For melting the butter and water mixture—it’s a step you don’t want to skip because it creates that light, tender crumb.
Cooling racks: These are key when glazing the cakes. If you don’t have any, a clean baking sheet lined with parchment paper works as a substitute.

Step-by-step: My foolproof method for lemon drop cakes

Ready to bake? Let’s do this together!

Preheat and prep: Set your oven to 325°F and spray your mini muffin pans with non-stick spray. Don’t skip this step—trust me, I’ve forgotten before, and the clean-up was…not fun.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. This ensures everything is evenly distributed (and keeps lumps out).
Create the magic mix: In a small saucepan, melt the butter over medium heat, then add the water. Bring it to a gentle boil—this step helps create a super light cake texture. Pour the hot mixture over the dry ingredients and stir until barely combined.
Add the wet ingredients: Beat in the sour cream, egg, lemon zest, and lemon juice. Don’t rush here—mix until the batter is smooth and silky.
Scoop and bake: Spoon the batter into your prepared pans, filling each cup about 3/4 full. Bake for 12 minutes or until the tops spring back when lightly pressed. Let them cool in the pan for 5 minutes before transferring to cooling racks.
Glaze time: Whisk together the powdered sugar, lemon zest, melted butter, lemon juice, and milk. Heat the glaze for 10 seconds in the microwave to thin it out—it should be smooth and runny.
Dip and drip: Once the cakes are completely cool, dip the bottom side into the glaze, letting the excess drip off before flipping them upright on the cooling rack. Let them sit until the glaze hardens. (Pro tip: Lay wax paper underneath the rack for easier cleanup!)

Creative twists and fun variations

Want to make these lemon drops your own? Here are some ideas to play with:

Gluten-free version: Use a 1:1 gluten-free flour blend. I’ve tried this, and they turn out just as soft and delicious.
Dairy-free option: Swap the butter for a plant-based alternative and use almond or oat milk in the glaze.
Orange or lime drop cakes: Substitute orange or lime zest and juice for the lemon to create a citrusy twist. I once made a mix of lemon and lime drops, and they were a hit!
Seasonal spin: Add fresh berries like blueberries or raspberries to the batter for a summery treat.
Drizzle it up: Instead of dipping the cakes, drizzle the glaze over the tops for a different look.

How to serve these cuties

Presentation-wise, these mini lemon drop cakes look fabulous on a simple white platter or a rustic wooden tray. Sprinkle a little extra lemon zest on top for a pop of color. They pair beautifully with fresh fruit or a dollop of whipped cream if you’re feeling fancy.

Pairing with drinks

To complement the bright, zesty flavors of the cakes, try pairing them with these refreshing beverages:

Iced tea: A classic pairing. Sweeten it lightly or go for an herbal option like chamomile or mint.
Lemonade: Double down on the citrus vibes with a tall glass of ice-cold lemonade.
Sparkling water: Add a splash of lemon or a sprig of mint for a bubbly, light option.
Chai tea latte: The warm spices contrast beautifully with the tartness of the cakes.

Storage and reheating tips

If you have leftovers (unlikely, but hey, it happens), store the cakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them unglazed in a freezer-safe container for up to a month. To serve, let them thaw completely, then dip them in fresh glaze. Avoid microwaving glazed cakes as the glaze will melt and get sticky.

Scaling the recipe for more (or fewer) servings

This recipe makes about 24 mini cakes, but you can easily adjust it. For a larger batch, double the ingredients, but keep an eye on your baking time—it may vary slightly with a fuller oven. For smaller batches, halve the ingredients, and don’t forget to reduce the glaze accordingly.

Common hiccups (and how to avoid them)

Glaze too thick? Add a splash of milk to thin it out.
Cakes sticking to the pan? Make sure your pans are thoroughly greased.
Overbaked cakes? Check them a minute or two early—mini cakes bake fast!

Ready to bake your new favorite treat?

These mini lemon drop cakes are a delightful combination of simplicity, elegance, and bold citrus flavor. Whether you’re making them for a special event or just because, I promise they’ll become a fast favorite. So grab some lemons, preheat that oven, and let’s get baking. You’ve got this!

FAQs

1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled will work in a pinch.

2. What’s the best way to zest a lemon?
Use a microplane or the fine side of a grater, being careful to avoid the bitter white pith.

3. Can I make these ahead of time?
Absolutely! Bake the cakes a day ahead and glaze them just before serving.

4. Can I freeze glazed cakes?
It’s better to freeze them unglazed and add the glaze once they’re thawed.

5. Why is my glaze runny?
You might’ve added too much liquid. Whisk in more powdered sugar to thicken it.

From Scratch Mini Lemon Drop Cakes Recipe