There’s something truly magical about the smell of fresh lemon zest wafting through the kitchen. It reminds me of springtime—windows open, sun streaming in, and that citrusy brightness dancing through the air. These Mini Lemon Drop Cakes have become a seasonal staple in my kitchen, especially when I want something light, sweet, and bursting with lemony goodness.

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These little cakes are inspired by classic lemon drizzle cake, a treat that’s been loved for generations. But in mini form, they feel even more special—like tiny bites of sunshine you can share (or keep all to yourself, no judgment here). Their petite size makes them perfect for gatherings, baby showers, Easter brunches, or even just a sweet afternoon pick-me-up with a cup of tea.

The recipe uses simple ingredients and a straightforward process, but the results are anything but ordinary. You get soft, tender cakes soaked in a zesty lemon glaze that soaks right in, giving them a deliciously sticky-sweet finish. I like to think of them as the citrusy cousin of rum cake—minus the alcohol and with a refreshing twist.

If you’ve ever had a store-bought lemon snack cake and thought, “I bet I could make this better at home,” this is your chance. And yes—you can make them better. Way better.

Why You’ll Love This Recipe:

Bursting with fresh lemon flavor
Perfectly tender and moist
Adorably mini—great for parties or gifting
Easy to make with pantry staples
Great make-ahead treat (they get even better the next day!)

INGREDIENTS YOU’LL NEED:

For the cakes:

1 box yellow cake mix
1 (3.4 oz) box instant lemon pudding mix
4 large eggs
¾ cup vegetable oil
¾ cup water

For the lemon glaze:

2 cups powdered sugar
⅓ cup freshly squeezed lemon juice
2 tablespoons lemon zest
2 tablespoons unsalted butter, melted

HOW TO MAKE MINI LEMON DROP CAKES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin pan with non-stick spray. If you’re using silicone pans, they work beautifully for this recipe—just be sure to set them on a baking sheet for stability.

Step 2: Make the Batter
In a large mixing bowl, combine the yellow cake mix and the instant lemon pudding mix. Add in the eggs, vegetable oil, and water. Use a hand mixer or stand mixer to beat everything together until the batter is smooth and slightly thickened—about 2 minutes on medium speed. The pudding mix gives the batter a rich texture that bakes up super soft and moist.

Step 3: Fill the Muffin Tin
Spoon the batter into your mini muffin pan, filling each cup about ¾ full. This helps them puff up just enough without overflowing. I like to use a small cookie scoop to keep things neat and consistent.

Step 4: Bake
Pop the pan into your preheated oven and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. The tops should look set and just lightly golden.

Step 5: Make the Lemon Glaze
While the cakes are baking, whisk together the powdered sugar, lemon juice, lemon zest, and melted butter in a medium bowl. The glaze should be smooth, pourable, and packed with bright lemon flavor. You can adjust the consistency by adding a little more lemon juice or powdered sugar if needed.

Step 6: Soak the Cakes
As soon as the mini cakes come out of the oven, give them a few minutes to cool just slightly—about 5 minutes. Then, while they’re still warm, dip the tops into the lemon glaze or drizzle it over them generously. The warmth helps the glaze soak in, giving them that signature sticky-sweet, lemony top.

Step 7: Let Them Set
Place the glazed cakes on a wire rack with parchment paper underneath to catch any drips. Let them sit for about 30 minutes so the glaze can set. But if you sneak one early, I promise I won’t tell.

HELPFUL TIPS:

Don’t overfill the cups. These cakes rise a bit, so aim for ¾ full to avoid overflow.
Use fresh lemon juice and zest. It really makes all the difference in flavor—bottled juice doesn’t give you that same zing.
Make ahead. These cakes actually taste even better the next day after the glaze has fully soaked in and set.
Freeze-friendly! You can freeze the unglazed cakes and add the lemon glaze after thawing for fresh-tasting results.

DETAILS:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 48 mini cakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

If you don’t have a mini muffin pan, you can use a regular muffin tin and simply adjust the baking time to around 18–20 minutes. You’ll get fewer cakes, but they’ll still be delicious! Just be sure to glaze them while they’re warm for that signature soak.

NUTRITIONAL INFORMATION (per mini cake):

Approximate values—may vary depending on ingredients and portion size.

Calories: 95
Fat: 4.5g
Carbohydrates: 13g
Sugar: 10g
Protein: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use a different flavor of cake mix?
Sure! You can experiment with white or lemon cake mix for a slightly different flavor, but yellow cake mix gives the richest base.

Can I make these gluten-free?
Yes! Just use your favorite gluten-free yellow cake mix and make sure the pudding mix is gluten-free too.

Can I use bottled lemon juice?
It’ll work in a pinch, but fresh lemon juice gives the glaze a much brighter, fresher flavor.

How long do they stay fresh?
Stored in an airtight container at room temperature, they’ll stay fresh for 3–4 days. Refrigerate for longer storage, or freeze the cakes (unglazed) for up to 2 months.

STORAGE INSTRUCTIONS:

Store the glazed mini lemon cakes in an airtight container at room temperature for up to 4 days. If you want to keep them longer, refrigerate for up to a week, or freeze unglazed cakes for up to 2 months. Let them thaw and glaze them fresh before serving for best results.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other citrusy or bite-sized delights:

CONCLUSION

These Mini Lemon Drop Cakes are the kind of dessert that makes people smile before they even take a bite. Bright, tender, and soaked in tangy-sweet glaze, they’re little bites of joy that bring a homemade touch to any occasion. Whether you’re baking them for a special gathering or just because you need a dose of lemony sunshine, they’re sure to hit the spot.