Bright, tender, and bursting with citrus, these little treats make everyday moments feel special. Lemon Drop Cakes are quick to mix and bake, and they bring a sunny finish to tea time or gatherings. For another lemony dessert idea, try the mini lemon blueberry cheesecakes for a fruity twist.
Why You’ll Love This Lemon Drop Cakes
- Bright, refreshing lemon flavor that wakes up the taste buds.
- Quick to prepare and perfect for busy afternoons or last-minute guests.
- Family-friendly texture that kids and adults both love.
- Great for make-ahead baking and enjoying as leftovers.
- Easy to glaze for a glossy, impressive finish.
Ingredients Needed
- Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- Glaze
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons lemon juice (for glaze)
Step-by-Step Instructions 5 (always use H2 and H3)
1. Prep the oven and pan
Preheat your oven to 350°F (175°C) and grease a cupcake pan.
2. Cream butter and sugar
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs and wet flavors
Beat in the eggs, one at a time, then stir in the milk, lemon juice, and lemon zest until well combined.
4. Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix batter and fill pan
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Pour the batter into the prepared cupcake pan, filling each cup about 2/3 full.
6. Bake and cool
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for a few minutes before transferring them to a wire rack.
7. Glaze and serve
While the cakes are baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the cooled cakes and serve. Enjoy!
Serving Suggestions Lemon Drop Cakes
- Dust with extra lemon zest and serve on a pretty platter for afternoon tea.
- Top with a dollop of whipped cream and a thin lemon slice.
- Pair with fresh berries or a berry compote for contrast.
- Serve alongside a light salad, like an asparagus salad with lemon vinaigrette, for a brunch spread.
- Offer with hot tea or a sparkling lemonade for a bright pairing.
Tips for Success Lemon Drop Cakes
- Measure flour by spooning into the cup and leveling to avoid dense cakes.
- Don’t overmix once you add the dry ingredients; stop when just combined.
- Use room-temperature eggs and butter for smoother batter and better rise.
- Adjust glaze thickness with lemon juice—add more for a runnier drizzle or less for a thicker coating.
- Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
Variations
Here are a few easy ways to change it up:
- Lemon-Blueberry: Fold 1/2 cup fresh blueberries into the batter for a fruity twist.
- Raspberry-Filled: Add a spoonful of raspberry jam in the center before baking for a filled surprise.
- Dairy-Free: Substitute dairy-free butter and almond or oat milk to make these dairy-free friendly.
Follow us on Pinterest for more cozy ideas.
Ingredients
Dry Ingredients
- 1.5 cups 1 1/2 cups all-purpose flour
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon 1/2 teaspoon baking soda
- 0.25 teaspoon 1/4 teaspoon salt
Wet Ingredients
- 0.5 cup 1/2 cup unsalted butter, softened
- 1 cup 1 cup granulated sugar
- 2 large 2 large eggs
- 0.5 cup 1/2 cup milk
- 0.25 cup 1/4 cup fresh lemon juice
- 1 zest Zest of 1 lemon
Glaze
- 1 cup 1 cup powdered sugar (for glaze)
- 2-3 tablespoons 2-3 tablespoons lemon juice (for glaze)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cupcake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the milk, lemon juice, and lemon zest until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Pour the batter into the prepared cupcake pan, filling each cup about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for a few minutes before transferring them to a wire rack.
Glazing and Serving
- While the cakes are baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the cooled cakes and serve. Enjoy!
