Lemon drop cakes are the perfect treat for any occasion. They are petite, packed with flavor, and provide a delightful twist to the traditional lemon cake. This recipe is one you’ll want to keep close at hand – it’s a refreshing and tangy delight that’s sure to impress!

Imagine biting into a soft, fluffy cake infused with the bright flavor of lemon. That’s the experience these mini lemon drop cakes offer. The recipe is simple yet brilliant, taking the classic lemon drop candy and transforming it into a delectable dessert. Each bite-sized cake is a burst of citrusy goodness that will tantalize your taste buds and leave you craving more.

The secret to their irresistibility lies in the balance of sweet and tangy flavors. The cake itself is light and airy, with a delicate lemon zest that adds a subtle twist. But the true star is the glaze – a perfect replication of the lemon drop candy. It’s this glaze that gives the cakes their distinctive personality, providing a sharp yet sweet coating that’s utterly addictive.

What sets these cakes apart is their size. Mini cakes are the ideal single-serving treat, perfect for portion control (or not!). Their petite size also makes them incredibly versatile, suitable for everything from elegant dinner parties to casual get-togethers. And let’s not forget the visual appeal – these tiny treats are simply adorable and will undoubtedly charm your guests.

The beauty of this recipe lies in its simplicity. The ingredients are basic pantry staples, and the method is straightforward, making it accessible to bakers of all skill levels. In just a few easy steps, you can create a dessert that tastes and looks like it came from a gourmet bakery. Whether you’re a seasoned baker or a novice, the satisfaction of crafting these mini masterpieces is undeniable.

To create these delicious treats, start by preheating your oven and lining your muffin pan with paper liners. In a mixing bowl, combine flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy, then mix in eggs one at a time, followed by vanilla extract and lemon zest. Alternately mix in the dry ingredients and milk, beginning and ending with the dry mixture.

Fill the muffin cups about two-thirds full and bake for about 15 minutes. While the cakes cool, make the glaze by mixing lemon juice and sugar. Brush the glaze onto the warm cakes, then let them cool completely. For an extra touch, garnish with lemon slices or twists. These mini lemon drop cakes are sure to be a hit!