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Lemon has a unique ability to elevate sweet treats, providing a refreshing contrast that balances richness and sweetness. The bright acidity of lemon juice, combined with the aromatic zest, creates a flavor profile that is both invigorating and satisfying. This dynamic duo not only enhances the taste of baked goods but also adds a vibrant yellow hue that beckons to be savored.

Mini Lemon Drop Cakes

Discover the joy of baking with Zesty Mini Lemon Drop Cakes! These charming, bite-sized treats boast vibrant lemon flavor and a delightful texture that makes them perfect for any occasion. Whether you're hosting a garden party or enjoying tea time with friends, these mini cakes are sure to impress. With fresh ingredients and a zesty glaze, each bite offers a refreshingly sweet experience. Get ready to brighten up your dessert table with this delicious recipe!
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Ingredients
  

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons lemon zest (from about 1 lemon)

¼ cup fresh lemon juice (about 1 lemon)

1 teaspoon vanilla extract

½ cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

Optional: lemon slices and fresh mint for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed, until the mixture is light and fluffy (about 3-4 minutes).

        Add Eggs and Flavorings: Add the eggs, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until well combined and smooth.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Make sure not to overmix.

            Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full to allow for rising.

              Bake: Bake in the preheated oven for 10-12 minutes, or until the cakes are golden and a toothpick inserted into the center of a cake comes out clean.

                Cool Cakes: Remove from the oven and let the mini cakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Prepare Glaze: While the cakes are cooling, prepare the lemon glaze by whisking together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth.

                    Glaze the Cakes: Once the mini cakes are completely cool, drizzle the lemon glaze over the tops. Allow the glaze to set for a few minutes.

                      Garnish and Serve: If desired, garnish with small lemon slices and fresh mint leaves for a pop of color. Serve and enjoy!

                        Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 mini cakes