Name: Lemon Drop Mini Cakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 box lemon cake mix; 3 large eggs; 1/3 cup vegetable oil; 1 cup water; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup powdered sugar; 2 tablespoons lemon juice, for glaze

These lemon drop mini cakes are soft, moist, and full of bright citrus flavor. I like them for parties, afternoon tea, spring desserts, or anytime I want a sweet bite-sized treat with a fresh lemon glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box lemon cake mix

3 large eggs

1/3 cup vegetable oil

1 cup water

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup powdered sugar

2 tablespoons lemon juice, for glaze

Directions

I preheat the oven to 350°F (175°C), then lightly grease a mini muffin pan or line it with paper liners.

Then I combine the lemon cake mix, eggs, vegetable oil, and water in a large mixing bowl. I mix until the batter is smooth and well blended.

I stir in the lemon zest and fresh lemon juice to give the cakes a stronger citrus flavor.

Next I spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full.

I bake the mini cakes for 10–12 minutes, or until a toothpick inserted into the center comes out clean.

I let the cakes cool slightly in the pan, then transfer them to a wire rack to cool completely.

Then I whisk the powdered sugar and lemon juice together in a small bowl until the glaze is smooth.

Once the cakes are fully cooled, I drizzle or dip each mini cake in the lemon glaze.

I let the glaze set before serving.

Servings and Timing

This recipe makes about 24 mini cakes.

Prep time: 10 minutes

Cooking time: 12 minutes

Total time: 22 minutes

Calories: about 140 kcal per serving

Variations

I like adding a little vanilla extract to soften the lemon flavor. I can also add poppy seeds for a lemon poppy seed version, or top the glazed cakes with extra lemon zest for a brighter finish. For a sweeter dessert, I sometimes add a second light drizzle of glaze after the first layer sets.

Storage/Reheating

I store these lemon drop mini cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. I like letting refrigerated cakes sit at room temperature for a few minutes before serving. Also I do not usually reheat them because the glaze can melt, but I can warm unglazed cakes for a few seconds in the microwave.

FAQs

Can I make these lemon drop mini cakes ahead of time?

Yes, I can make them a day ahead. I like glazing them after they cool completely, then storing them in an airtight container.

Can I use bottled lemon juice?

Yes, I can use bottled lemon juice, but I prefer fresh lemon juice because it gives the cakes a brighter flavor.

Can I make these in a regular muffin pan?

Yes, I can use a regular muffin pan, but I need to increase the baking time and check the centers with a toothpick.

Can I freeze lemon drop mini cakes?

Yes, I can freeze them without glaze for the best texture. I thaw them, then add the glaze before serving.

How do I make the glaze thicker?

I add more powdered sugar a little at a time until the glaze reaches the thickness I like.

Conclusion

These lemon drop mini cakes are easy, cheerful, and packed with fresh lemon flavor. I like how quickly they come together, and the sweet lemon glaze makes every bite bright, soft, and delicious.

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