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–+ servings
lemon flavored mini cakes

Mini Lemon Drop Cakes

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Mini muffin pan
  • 1 zester
  • 1 Juicer
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Oven

Ingredients
  

  • 1 cup All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Granulated sugar
  • 1/4 cup Unsalted butter softened
  • 1 large Egg
  • 1 tablespoon Lemon zest
  • 2 tablespoons Lemon juice
  • 1/4 cup Milk
  • 1/2 cup Powdered sugar
  • 1 tablespoon Lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, whisk together flour, baking powder, and salt.
  • In a separate bowl, cream together granulated sugar and butter until light and fluffy.
  • Beat in the egg, lemon zest, and lemon juice into the sugar mixture.
  • Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
  • Spoon the batter into a greased mini muffin pan, filling each cup 3/4 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  • Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For the glaze, whisk together powdered sugar and lemon juice until smooth.
  • Drizzle the glaze over the cooled mini cakes and allow it to set for an additional 5 minutes before serving.

Notes

For the best results, ensure your ingredients are at room temperature before starting. When zesting your lemon, be careful not to include the bitter white pith. If you find the glaze too thick, add a bit more lemon juice to reach your desired consistency. Enjoy these mini treats as a delightful end to any meal or as a refreshing snack!
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