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If you’re on the lookout for a dessert that embodies brightness and cheer, look no further than Mini Lemon Drop Cakes. These delightful little cakes boast a zesty flavor that perfectly balances sweetness, making them an irresistible treat for any occasion. Whether served at a garden party, a birthday celebration, or simply enjoyed during a quiet afternoon at home, Mini Lemon Drop Cakes are sure to bring a smile to your face and add a touch of sunshine to your day.

Mini Lemon Drop Cakes

Indulge in the refreshing delight of Mini Lemon Drop Cakes, the perfect addition to any gathering or a cozy afternoon treat. These bite-sized cakes balance zesty lemon flavor with just the right amount of sweetness, making them visually appealing and delicious. Easy to make, they are ideal for tea parties, birthdays, or simply sharing with friends. With bright colors and a dash of powdered sugar, these mini cakes are sure to brighten your dessert table and your day. Discover the joy of baking these charming treats today!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

2 tablespoons lemon zest (from about 2 medium lemons)

1/4 cup freshly squeezed lemon juice

1/2 teaspoon pure vanilla extract

Powdered sugar, for dusting

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with mini paper liners or lightly coating it with non-stick cooking spray to ensure easy removal after baking.

    Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until they are evenly blended, then set this mixture aside.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes.

        Incorporate Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. Once both eggs are added, mix in the lemon zest, freshly squeezed lemon juice, and vanilla extract until well combined.

          Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined, taking care not to overmix to keep the cakes light and airy.

            Fill Muffin Tin: Use a spoon or a small ice cream scoop to fill each cup of the prepared mini muffin tin with batter, filling each cup about two-thirds full. This will allow the mini cakes to rise beautifully without spilling over.

              Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. The cakes are done when they are golden on top and a toothpick inserted into the center of one comes out clean.

                Cool: After baking, allow the mini cakes to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                  Dust with Powdered Sugar: Once the cakes are fully cool, generously dust the tops with powdered sugar using a fine mesh sieve for an elegant finish.

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

                      - Presentation Tips: Serve these delightful mini cakes on a decorative platter, garnished with lemon slices or fresh mint leaves for an appealing touch. Enjoy with a cup of tea or coffee!