Lemon Drop Cakes

Instructions

1½ cups all-purpose flour,½ teaspoon baking soda,½ teaspoon salt
In a large mixing bowl cream together, using a stand mixer or hand held mixer on medium speed, the unsalted butter and granulated sugar for 1-2 minutes or until light and fluffy.

1 cup granulated sugar,½ cup unsalted butter
With the mixer on low, beat in the eggs and egg yolk one at a time, being sure to fully combine each egg before adding the next, followed by the vanilla extract and fresh lemon zest. Scrape the sides and bottom of the bowl to ensure all the ingredients are fully combined.

2 large eggs,1 large egg yolk,½ teaspoon vanilla extract,1½ teaspoons fresh lemon zest
To a small mixing bowl whisk together the whole milk, fresh lemon juice and sour cream.
½ cup whole milk,3 tablespoons fresh lemon juice,2 tablespoons sour cream
To the large mixing bowl add half the flour mixture mix, on low speed, just until the flour is incorporated.
Add the milk mixture and mix again, on low speed, just until fully incorporated.

Add the remaining flour mixture and mix on low speed just until all the flour has been fully incorporated. Scrape down the sides and bottom of the bowl to ensure the batter is evenly mixed. The batter should be thick.
Using a small cookie scoop, fill each of the prepared mini muffin cups ½-⅔ full with batter (approximately ¾ tablespoons of batter). There may be just a small amount of batter leftover. Do not overfill the mini muffin cups with any excess batter.

Bake the lemon drop cakes for 9-10 minutes or just until lightly golden around the edges and a toothpick inserted into the center comes out clean.
Allow the lemon drop cakes to cool in the pans for 5 minutes before flipping them out onto a wire cooling rack, with the bottoms of the cakes facing up, until they cool completely. While the lemon drop cakes are cooling you can make the lemon glaze.

Lemon Glaze
In a medium mixing bowl add the sifted powdered sugar, fresh lemon juice, melted unsalted butter and whole milk. Whisk until smooth and a pourable consistency. You can add additional whole milk, 1 teaspoon at a time, if you need to thin the glaze to your liking.

1½ cups powdered sugar,3 tablespoons fresh lemon juice,2 tablespoons unsalted butter,2 tablespoons whole milk
Dip the mini lemon cakes into the glaze covering the entire bottom and sides of the cakes with the lemon glaze. Allow any excess glaze to drip back into the bowl before placing the glazed lemon drop cakes back onto the cooling rack, bottom side up, to allow the glaze to set completely. Repeat until all the lemon drop cakes are glazed.
Once the lemon glaze has set, you can plate and serve the lemon drop cakes.

Notes
Storage:
To Store: Store the lemon drop cakes in an airtight container, in the refrigerator, for up to 5 days or on the counter for 3-4 days.
To Freeze: Unglazed lemon drop cakes can be stored in an airtight container, in the freezer, for up to 2 months.

Tips:
Be sure to rinse your lemons under cool water and wipe away any residue, or coatings, from the outside of the lemon before zesting and squeezing.
Whole milk and full fat sour cream work best in this lemon mini cakes recipe to yield moist and tender treats.
Make sure that both the milk and sour cream are room temperature before adding them to the batter for even mixing and baking of the cake batter.

When filling the mini muffin cups, there may be a small amount of batter leftover. Do not overfill the mini muffin cups with any excess batter.
You will know your cakes are done baking when they are lightly golden around the edges and a toothpick inserted into the center comes out clean.

Nutrition
Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 40mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg