Description
A simple recipe for mini lemon drop cakes that are light and flavorful.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk butter, eggs, milk, lemon juice, and zest.
- Combine wet and dry ingredients until just mixed.
- Pour batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container.
- These cakes are best enjoyed fresh.
- Can be topped with powdered sugar for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini lemon drop cakes recipe