Description
Mini lemon drop cakes are light, fluffy, and bursting with lemon flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until light.
- Add eggs one at a time, mixing well after each.
- Stir in lemon juice and zest.
- Combine flour, baking powder, and salt in another bowl.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Pour batter into mini cake molds.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container.
- Can be topped with powdered sugar or glaze.
- Adjust lemon juice for more tanginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: mini lemon drop cakes recipe