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Lemon-flavored desserts have an undeniable allure, captivating taste buds with their bright, tangy notes and refreshing qualities. Among the many lemon-infused treats available, Zesty Mini Lemon Drop Cakes stand out as an exceptional choice for anyone looking to indulge in a delightful dessert that is both light and bursting with flavor. These bite-sized cakes embody the essence of summer, reminiscent of sun-drenched picnics and joyful gatherings.

Mini Lemon Drop Cakes

Indulge in the vibrant flavors of Zesty Mini Lemon Drop Cakes, the perfect bite-sized treat for any occasion. These delightful mini cakes combine the bright tang of fresh lemons with a light, fluffy texture, making them a refreshing dessert option that impresses guests without overwhelming sugar cravings. Ideal for brunches, picnics, or tea parties, these easy-to-make cakes transform gatherings into memorable experiences. Discover the joy of baking and elevate your dessert game with this tasty recipe!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1/4 cup fresh lemon juice (about 1-2 lemons)

Zest of 1 lemon

1 teaspoon vanilla extract

1/3 cup powdered sugar (for glaze)

1 tablespoon fresh lemon juice (for glaze)

Optional: extra lemon zest for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or line it with mini cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In another large bowl, mix the melted butter, eggs, fresh lemon juice, lemon zest, and vanilla extract. Whisk until the mixture is smooth and fully combined.

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.

          Fill the Muffin Tin: Using a small cookie scoop or two tablespoons, fill each mini muffin cup about 2/3 full with the batter.

            Bake: Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

              Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. If the glaze is too thick, add a little more lemon juice until you reach the desired consistency.

                Glaze the Cakes: Once the mini cakes are completely cool, dip the tops of each cake into the glaze, letting the excess drip off, or you can drizzle it over with a spoon.

                  Garnish (Optional): Sprinkle some lemon zest on top of the glazed cakes for an added touch of flavor and decoration.

                    Serve and Enjoy: Enjoy your delightful Mini Lemon Drop Cakes as an afternoon treat or a refreshing dessert!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes about 24 mini cakes