Little Lemon Drop Cakes

Little Lemon Drop Cakes
Little Lemon Drop Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box of lemon cake mix

  • 1

    package (or 3 ounces) of instant lemon pudding mix

  • 4

    large eggs

  • 1 1/4

    cups of sour cream

  • 1/2

    cup of milk

  • Glaze:

  • 3 1/2

    cups of powdered sugar

  • 2

    teaspoons of grated lemon zest

  • 2

    tablespoons of melted, unsalted butter

  • 1/4

    cup of fresh lemon juice

  • 1/4

    cup of hot water

Directions

Preheat your oven to 325. Coat a mini muffin tin with cooking spray (you'll need more than one pan). Add the ingredients for the cake into a large bowl and beat them together using an electric mixer. The mixture should be smooth when you're finished. Fill the muffin tins about halfway with the batter. Bake the cakes for 12 minutes or until you can put a toothpick in the middle and pull it out clean. This is a good time to start your glaze. Add the ingredients to a bowl and mix them until they're smooth. Once you pull your cakes out of the oven, turn the pan upside down on a wire rack, so the thicker side is on the bottom. Dip your cakes in the glaze to coat the smaller sides, letting the extra glaze drip back into the bowl. Place the cakes back on the rack to let them set. We topped our cakes with little raspberries, but people will gobble these treats up even if you serve them plain!

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