Mini Lemon Drop Cakes
Delightful bite-sized cakes bursting with zesty lemon flavor, perfect for any occasion.
Ingredients
For the Cake
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 0.5 cup granulated sugar Can use a sugar substitute for lower sugar content.
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup unsalted butter, softened Can use coconut oil for a dairy-free version.
- 0.5 cup milk Almond or oat milk can be used as substitutes.
- 1 large egg To make vegan, use a flaxseed egg.
- 1 zest of 1 lemon For enhanced zestiness, add more.
- 0.25 cup fresh lemon juice Fresh juice is recommended for the best flavor.
- powdered sugar for dusting Adds a sweet finishing touch.
Instructions
Preparation
- Gather all your ingredients and ensure your butter is softened. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
Making the Batter
- In one bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until smooth.
- Add milk, egg, lemon zest, and lemon juice to the creamed butter and mix well.
- Gently fold the dry ingredients into the wet mixture just until combined.
Baking
- Spoon the batter into each muffin cup, filling them about 3/4 full and bake for 12-15 minutes.
- Check if they're done by inserting a toothpick in the center; it should come out clean.
Cooling and Serving
- Cool the mini cakes in the pan for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar once cooled and serve.
Notes
To store, keep in an airtight container at room temperature for up to three days. They freeze well for about two months. Optionally, add a lemon glaze for extra sweetness.