Little Lemon Drop Cakes

Little Lemon Drop Cakes

Serves: 48 People
Cooking Time: 12 minutes
Little Lemon Drop Cakes


  • 1 box lemon cake mix
  • 1 (3-ounce) package instant vanilla pudding mix
  • 4 large eggs
  • 1 1/4 cups sour cream
  • 1/2 cup mik
  • 3 1/2 cups powdered sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons butter, melted
  • 1/4 cup fresh lemon juice
  • 1/4 cup hot water
  • Fresh raspberries, for garnish (if desired)


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Hi, hello adorable lemon drop cakes! We want to eat you all!
  1. Preheat oven to 325 degrees Fahrenheit. Coat 2 mini muffin trays with cooking spray.
  2. In a large bowl, beat together all the ingredients for the cakes until smooth.
  3. Add batter to muffin tins, filling them up about halfway. Bake for 12 minutes, or until cooked through.
  4. While cakes bake, make your glaze. Beat together all the ingredients (not the raspberries) in a large bowl until smooth.
  5. Remove cakes from muffin tins. Dip the smaller side of the cakes in the glaze. Place on a cooling rack. If desired, top each cake with a fresh raspberry.
  6. Serve and enjoy!