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Flash freeze the cakes on a baking sheet for about an hour and then add them to a freezer safe container or Ziploc bag. STORE covered on your countertop at room temperature if you plan to eat within a few days.įREEZE them before you add the glaze. Also, make sure you zest the lemon before juicing! The white pithy layer of the lemon is bitter and you want to avoid adding that to this recipe. Take care not to cut past the yellow part of the peel.
#Lemon drop recipe skin
If using a peeler be sure to work from the top to the bottom, carefully peeling off only the top layers of the skin of the lemon. Use a vegetable peeler if no lemon zester is handy.Store leftover lemon juice in the fridge for a month or in the freezer for up to 6 months to use in other recipes.When making the glaze if you find that the consistency is a little too thick you can add a little more milk until you reach your desired consistency.Just make sure to use your paddle attachment and blend the ingredients gently on the lowest speed.
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Whisk all glaze ingredients together in a small mixing bowl. Let cool for 5 minutes, then turn onto cooling racks. Beat in the sour cream, egg, zest, and lemon juice till smooth.īAKE. Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Melt butter in a small saucepan over medium heat. Whisk together flour, sugar, salt, and baking soda in a mixing bowl set aside. Spray mini muffin pans with non-stick spray set aside.ĭRY INGREDIENTS. I’m warning you now that they’re addicting, so beware!! If you love lemons, you are really in for a treat! We love all things lemon, especially in the summer time, and we hope you’ll love these mini lemon cakes (aka lemon drops) for your next get together. Be careful, they are hard to stop eating!įresh lemon zest is the secret to incredible lemon flavor, so don’t leave it out. I took them to a bridal shower, and they were a big hit! They are soft and buttery, and the lemon glaze soaks into every nook and cranny, making every bite delectable. I didn’t need that many, so I decided to come up with my own recipe. The original recipe called for a cake mix, but it made 75 lemon drops. I am a huge fan of all things lemon, and these Mini Lemon Drop Cakes are my latest experiment. These mini Lemon Drop cakes are a perfect treat for lemon fans. We love all things mini like fruit tarts, cinnamon rolls, and donuts. Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy!