Description
Deliciously light and refreshing mini lemon drop cakes that are perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, cream the sugar and butter until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the buttermilk, lemon juice, and lemon zest.
- Gradually blend in the dry ingredients until just combined.
- Fill each muffin cup with batter about 2/3 full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container to keep them fresh.
- You can add a lemon glaze on top for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg