🍋 Lemon Drop Mini Cakes 🍋
Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
1/2 cup powdered sugar (for dusting)
Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini cake pan or line it with paper liners.
Dry Mix: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Incorporate Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Zesty Twist: Stir in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cakes tender.
Bake: Divide the batter evenly among the prepared mini cake molds. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Dust: Allow the cakes to cool completely on a wire rack. Once cooled, dust generously with powdered sugar for a finishing touch.