Lemon Drop Mini Cakes Recipes

LEMON DROP MINI CAKES

Lemon Drop Mini Cakes image

Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy!

Provided by Lil' Luna

Categories Dessert

Time 27m

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup sugar
1/2 tsp 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 fresh lemon juice
1 1/2 cups powdered sugar
1 tsp fresh lemon zest
1 Tbsp butter, melted
2 Tbsp fresh lemon juice
2 Tbsp milk

Steps:

Spray mini muffin pans with non-stick spray; set aside.
Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.

Nutrition Facts : Calories 62 kcal, Carbohydrate 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 57 mg, Sugar 7 g, ServingSize 1 serving

LIGHT LEMON MINI CAKES

Light Lemon Mini Cakes image

These moist and light mini lemon cakes are made in fluted muffin cups for pretty-as-a-picture desserts.

Categories Dessert

Time 1h35m

Yield 16

Number Of Ingredients 10

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
1/3 cup canola oil
1 tablespoon grated lemon peel
1/3 cup fresh lemon juice
3/4 cup Yoplait® Fat Free plain yogurt (from 2-lb container), room temperature

Steps:

Heat oven to 350°F. Generously grease 8 fluted tube muffin cups with cooking spray or shortening. In medium bowl, stir together flour, sugar, baking powder, baking soda and salt; set aside.
In large bowl, beat remaining ingredients with whisk until well blended. Gradually beat in flour mixture until well combined and batter is fluffy. Divide batter evenly among fluted muffin cups.
Bake 15 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 2 minutes. Place cooling rack upside down over muffin pan. Turn rack and pan over; remove pan. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 9 g, TransFat 0 g

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