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Mini Lemon Drop Cakes

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Delightful mini cakes bursting with tangy lemon flavor, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.
  2. Whisk together the flour, baking powder, and salt in a bowl until well combined and fluffy.
  3. Cream together the sugar and softened butter until light and fluffy.
  4. Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Spoon the batter into the mini muffin pan, filling each cup about 2/3 full.
  7. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pan for a few minutes before transferring them to a wire rack.
  9. Dust with powdered sugar if desired before serving.

Notes

Store any leftovers in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Can be frozen for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/mini-lemon-drop-cakes/

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