MINI LEMON DROP CAKES

These Mini Lemon Drop Cakes are little bites of sunshine! 🍋✨ Moist, zesty, and topped with a sweet-tart lemon glaze, they’re perfect for spring gatherings, brunches, or a cheerful anytime treat.

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🍋 Mini Lemon Drop Cakes

🍽️ Cuisine: American

🧁 Dish Type: Dessert / Mini Cakes

🌟 Flavor Profile: Bright, citrusy, sweet

🍴 Servings: 24 mini cakes

⏱️ Total Time: ~30 minutes

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📝 Ingredients:

For the Cakes:

• 1 box lemon cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 4 large eggs
• ¾ cup vegetable oil
• ¾ cup water

For the Glaze:

• 2 cups powdered sugar
• 2–3 tbsp lemon juice (fresh for best flavor)
• 1 tbsp lemon zest (optional but recommended)
• 1–2 tbsp milk (adjust for consistency)

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🔥 Directions:

1. Preheat Oven:
   Set oven to 350°F (175°C). Grease a mini muffin pan or use paper liners.
2. Mix Batter:
   In a large bowl, combine cake mix, pudding mix, eggs, oil, and water. Beat for 2 minutes until smooth.
3. Bake:
   Fill mini muffin cups about ¾ full. Bake for 12–15 minutes, or until lightly golden and a toothpick comes out clean.
4. Cool & Glaze:
   Let cakes cool slightly on a wire rack. Meanwhile, whisk together powdered sugar, lemon juice, zest, and milk for the glaze.
5. Dip or Drizzle:
   Dip tops of the cakes into the glaze or drizzle over each one. Let set before serving.

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✅ Tips & Notes:

• Want extra lemony flavor? Add a teaspoon of lemon extract to the batter.
• Store in an airtight container — they stay moist for days!
• These also freeze well — glaze after thawing.

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