Description
These lemon drop mini cakes are soft, moist, and bursting with bright citrus flavor. Topped with a sweet lemon glaze, they are perfect for parties, tea time, or a light spring dessert.
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
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan or line with paper liners.
- In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water. Mix until smooth and well blended.
- Stir in the lemon zest and fresh lemon juice.
- Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full.
- Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool slightly in the pan, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until the glaze is smooth.
- Drizzle or dip each cooled mini cake in the lemon glaze.
- Allow the glaze to set before serving.
Notes
Add 1 teaspoon vanilla extract for a softer lemon flavor.
Stir in poppy seeds for a lemon poppy seed variation.
Top glazed cakes with extra lemon zest for brighter citrus flavor.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze unglazed mini cakes for up to 2 months and glaze after thawing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 140 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
