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Lemon Drop Cakes

Light and zesty lemon cakes with a tangy glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 cakes
Calories 250 kcal

Equipment

  • Mixing bowls Two bowls, one for wet and one for dry ingredients.
  • Muffin tin 12-cup muffin tin
  • Whisk

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • 0.75 cup unsalted butter, softened
  • 2 large eggs
  • 1 large egg yolk
  • 0.5 tsp vanilla extract
  • 1.5 tsp fresh lemon zest
  • 0.75 cup whole milk
  • 6 tbsp fresh lemon juice
  • 2 tbsp sour cream

Glaze

  • 1.5 cups powdered sugar
  • 2 tbsp fresh lemon juice (adjust for consistency)

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the dry ingredients (ing_1, ing_2, ing_3).
  • In a large bowl, cream together the softened butter (ing_5) and sugar (ing_4) until light and fluffy.
  • Beat in the eggs (ing_6) and egg yolk (ing_7) one at a time, then stir in the vanilla extract (ing_8) and lemon zest (ing_9).
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk (ing_10), beginning and ending with the dry ingredients. Mix until just combined.
  • Stir in the lemon juice (ing_11) and sour cream (ing_12).
  • Fill the muffin cups about ¾ full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  • While cakes cool, whisk together powdered sugar (ing_13) and lemon juice (ing_14) to make the glaze. Drizzle over cooled cakes.

Notes

For a more intense lemon flavor, use Meyer lemons.