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Mini Lemon Cakes with Lemon Glaze

These little cakes are the perfect treat when you’re craving something sweet but don’t want to overdo it. They’re moist, fluffy and packed with lemon flavor, and the glaze is just decadent enough to satisfy your sweet tooth.
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Prep Time 25 minutes
Cook Time 12 minutes
Servings: 4 dozen
Course: cake, Dessert
Cuisine: American
Calories: 63
Ingredients Method

Ingredients
  

Cake
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 tsp baking soda
  • 1/2 cup butter
  • 1/2 cup water
  • 1/4 cup sour cream
  • 1 whole egg
  • 1 Tbsp fresh lemon zest
  • 1 Tbsp freshly squeezed lemon juice
Lemon Glaze
  • 1 1/2 cups powdered Sugar
  • 1 tsp fresh lemon zest
  • 1 Tbsp melted Butter
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tbsp milk

Method
 

Cake
  1. Pre-heat oven to 325°F Spray mini muffin pans using nonstick spray. Set aside.
  2. Mix flour, sugar, salt and baking soda together in a bowl.
  3. Heat butter in a saucepan on medium heat. Bring to boil.
  4. Mix the hot mixture with the dry ingredients. Beat it lightly with a handheld beater until it is just combined. Blend in the egg, zest, lemon juice, and sour cream until smooth.
  5. Scoop batter into muffin pans. Bake for 12 minutes at 325°F. Allow to cool, then transfer to cooling racks.
  6. Cool completely before glazing. Dip the lemon drops bottom-side down in the glaze. Allow excess glaze to drip into the bowl. Then, invert lemon drops top-side down onto cooling racks. For a cleaner clean, place waxed paper under the cooling racks. Let sit till glaze hardens.
Glaze
  1. In a small bowl, whisk all ingredients for the glaze together. Microwave for approximately 10 seconds until glaze becomes very thin.