Can I use bottled lemon juice instead of fresh?

You can, but fresh makes all the difference! If you must use bottled, reduce the amount by 1/4 since it's more concentrated. But trust me - squeezing those lemons is worth it for that bright, tangy flavor.

How can I make these gluten-free?

Easy! Just swap the all-purpose flour for your favorite gluten-free blend . I've had great results with cup-for-cup blends - the texture comes out nearly identical to the original recipe.

Can I make full-sized cupcakes instead?

Absolutely! Use a regular muffin tin and bake for 18-20 minutes instead. They'll be just as delicious - just bigger!

Why did my cakes turn out dense?

Oh no! This usually happens from overmixing the batter or using expired baking powder. Remember to mix just until combined, and always check your leavening agents for freshness.

Can I freeze these lemon drop cakes?

Yes! Freeze them unglazed for up to 2 months. When ready to serve, thaw at room temperature and drizzle with fresh glaze. They taste just-baked!

30-Minute Lemon Drop Cakes That Taste Like Sunshine

Lemon Drop Cakes

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Easy mini lemon cakes with a tangy glaze, perfect for spring parties or bite-sized desserts.

Author: PureCookingJoy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 mini cakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup whole milk
For the glaze: 1 cup powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest

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Instructions

Preheat oven to 350°F. Line a mini muffin tin with paper liners.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar until light. Add eggs one at a time.
Mix in lemon juice and zest.
Alternate adding dry ingredients and milk to the batter.
Scoop batter into liners, filling 2/3 full. Bake 12-15 minutes.
Cool cakes completely before glazing.
Whisk powdered sugar, lemon juice, and zest for glaze. Drizzle over cakes.

Notes

Use fresh lemon juice for best flavor.
Store glazed cakes in an airtight container for up to 3 days.
For extra tang, add more zest to the batter.

Nutrition

Serving Size: 1 mini cake
Calories: 120
Sugar: 10g
Sodium: 45mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg

Find it online: https://purecookingjoy.com/easy-lemon-drop-cakes-recipe/