MINI LEMON DROP CAKES #desserts #cake

These smaller than usual Lemon Drops are an ideal treat for lemon fans. Minor lemon cakes are soaked in a heavenly lemon coating making them delectable and compelling.

I am a colossal aficionado of everything lemon, and these Lemon Drops are my most recent test. The first formula required a cake blend, yet it made 75 lemon drops. I didn't require that many, so I chose to think of my own formula. I am excited with how they turned out.

I took them to a pre-wedding party, and they were a major hit! They are delicate and rich, and the lemon coating douses into each alcove and corner, making each chomp delicious. Be cautious, they are difficult to quit eating!

Also Try Our Recipe : Oreo Krispie Treats

Ingredients

1 cup flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter
1/2 cup water
1/4 cup sour cream
1 whole egg
1 Tbsp fresh lemon zest
1 Tbsp fresh lemon juice

Lemon Glaze

1 1/2 cups powdered sugar
1 tsp fresh lemon zest
1 Tbsp melted butter
2 Tbsp fresh lemon juice
2 Tbsp milk

Instructions

Spray mini muffin pans with non-stick spray; set aside.
Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
Dip lemon drops bottom side down into the glaze. Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.

Lemon Glaze