Lemon Drop Cakes: A Delightful Citrus Treat

Have you ever wondered what it feels like to take a bite of sunshine? It turns out that lemon flavors can invigorate your baked goods like nothing else. Lemon Drop Cakes are the perfect embodiment of this sentiment — a dessert that not only delights the senses but also showcases the vibrant, zesty charm of lemon. But how do you get that perfect balance of sweet and tart? Stick around as we navigate this delicious journey through the world of lemon cakes.

Ingredients Needed

To create the perfect Lemon Drop Cakes, you’ll need a few essential ingredients that can either stand alone or be substituted for your preference. Here’s the rundown:

• 1 ½ cups all-purpose flour: The foundation of your cake, gives it structure and stability. For a gluten-free option, consider almond flour or a gluten-free mix.
• ½ teaspoon baking soda: Provides leavening for a light and airy texture.
• ½ teaspoon salt: Enhances overall flavor; odorless black salt can add a unique taste.
• 1 cup granulated sugar: Sweetness that balances the tartness of lemon; brown sugar can bring a richer flavor.
• ½ cup unsalted butter (softened to room temperature): Adds moisture and richness; coconut oil can serve as a dairy-free alternative.
• 2 large eggs (room temperature), 1 large egg yolk (room temperature): Vital for binding the cake together.
• ½ teaspoon vanilla extract: A warm undertone that complements lemon beautifully; opt for pure vanilla extract for the best flavor.
• 1 ½ teaspoons fresh lemon zest: The key to capturing the essence of lemons; feel free to ramp this up for a zestier cake.
• ½ cup whole milk: Keeps your cake moist; consider plant-based milk for a dairy-free version.
• 3 tablespoons fresh lemon juice: The tangy star of the show; always use freshly squeezed juice.
• 2 tablespoons sour cream: Adds moisture and a hint of tang; substituting with Greek yogurt works wonders.
• 1 ½ cups powdered sugar (sifted): Needed for your glaze; confectioner’s sugar is ideal.
• 3 tablespoons fresh lemon juice (for glaze): Amplifies the lemon flavor.
• 2 tablespoons unsalted butter (melted): Adds silkiness to your glaze; can be omitted for a healthier glaze.
• 2 tablespoons whole milk (for glaze): Ensures a lovely drizzling consistency; nut milk can be a good substitute.

Timing

Prepare to invest roughly 90 minutes into creating your Lemon Drop Cakes—this is 20% less time than many cake recipes, making it both a simple and satisfying endeavor.

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 90 minutes

How to Make Lemon Drop Cakes

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This temperature is ideal for creating a perfectly baked cake with a slight crust.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This ensures an even distribution of leavening agents.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This air-infusing step is crucial for a tender cake.

Step 4: Incorporate Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Follow this by stirring in the vanilla extract, lemon zest, and lemon juice. Each addition enhances flavor and moisture.

Step 5: Combine Dry Ingredients and Milk

Gradually add your dry ingredient mixture alternating with milk until fully incorporated. Ensure you mix until just combined to maintain a tender crumb.

Step 6: Fold in Sour Cream

Gently fold the sour cream into the batter, creating a rich, velvety texture.

Step 7: Bake the Cake

Pour the batter into a greased cake pan and smooth the top. Bake for about 25 minutes, or until a toothpick inserted comes out clean.

Step 8: Prepare the Glaze

While the cake bakes, whisk together powdered sugar, melted butter, and fresh lemon juice until smooth. This tangy glaze adds a delightful finish.

Step 9: Cool and Glaze

Allow the cakes to cool completely before transferring them to a wire rack. Once cooled, drizzle the lemon glaze over the cakes generously.

Nutritional Information

Each Lemon Drop Cake slice contains approximate values of the following:

• Calories: 250
• Fat: 10g
• Carbohydrates: 36g
• Protein: 3g
• Sugars: 18g

This nutritional breakdown emphasizes the cake as a balanced treat—perfect for indulgence in moderation.

Healthier Alternatives for Lemon Drop Cakes

To create a healthier version of Lemon Drop Cakes, consider these modifications:

• Use whole wheat pastry flour instead of all-purpose flour to increase fiber content.
• Reduce sugar by using organic stevia or erythritol for a low-calorie cake.
• Swap sour cream for Greek yogurt for a protein-packed boost.
• Incorporate additional fruits, such as blueberries, for added nutrients.

Serving Suggestions

Serve your Lemon Drop Cakes with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the citrus flavors. Pair it with fresh mint or a sprinkle of powdered sugar for an elegant touch.

Common Mistakes to Avoid

1. Over-mixing the batter: This can lead to a dense texture. Mix gently until just combined.
2. Skipping the room temperature ingredients: Cold eggs and butter don’t integrate well, leading to uneven cakes. Always bring ingredients to room temperature.
3. Not checking oven temperature: An oven thermometer can help maintain accurate baking temperatures.

Storing Tips For Lemon Drop Cakes

To keep your Lemon Drop Cakes fresh, store them in an airtight container at room temperature for up to three days. You can also refrigerate them for up to a week or freeze for up to three months—just ensure they’re well-wrapped.

Conclusion

With its balance of sweetness and tartness, the Lemon Drop Cake is the perfect treat for any occasion. It’s quick to make as well as easy to enjoy! Give this recipe a try, share your results, and explore the joys of lemon desserts on your culinary adventures.

Frequently Asked Questions

Can I make Lemon Drop Cakes in advance?

Yes! These cakes store well, making them perfect for prep ahead of time for parties or events.

What if I can’t find fresh lemons?

You can use bottled lemon juice, but fresh lemons yield the best flavor.

Can Lemon Drop Cakes be made gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend for similar results.

How do I know when my cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it is ready.

Can I customize the flavor?

Yes, feel free to add other flavors such as lavender or vanilla to elevate your Lemon Drop Cakes.

Dive into creating your Lemon Drop Cakes today and embrace the joy of baking with this refreshing citrus delight!

Lemon Drop Cakes

• Author: linda
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

A delightful citrus treat that perfectly balances sweet and tart flavors in a moist cake.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter (softened to room temperature)
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• ½ teaspoon vanilla extract
• 1 ½ teaspoons fresh lemon zest
• ½ cup whole milk
• 3 tablespoons fresh lemon juice
• 2 tablespoons sour cream
• 1 ½ cups powdered sugar (sifted)
• 3 tablespoons fresh lemon juice (for glaze)
• 2 tablespoons unsalted butter (melted)
• 2 tablespoons whole milk (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredient mixture alternating with milk until fully incorporated.
6. Gently fold in sour cream to create a rich texture.
7. Pour the batter into a greased cake pan and smooth the top. Bake for about 25 minutes, or until a toothpick inserted comes out clean.
8. While the cake bakes, whisk together powdered sugar, melted butter, and fresh lemon juice for the glaze.
9. Allow the cakes to cool completely before drizzling the lemon glaze over them.

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Notes

Serve with whipped cream or vanilla ice cream for added enjoyment.

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Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: lemon cake, lemon zest, lemon glaze, citrus desserts, soft cake recipes