Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cupcake pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the milk, lemon juice, and lemon zest until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Pour the batter into the prepared cupcake pan, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for a few minutes before transferring them to a wire rack.
- Whisk together the powdered sugar and lemon juice for the glaze until smooth. Drizzle over the cooled cakes and serve.
Notes
For the best results, use room temperature ingredients and do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon drop cakes, citrus desserts, easy cakes, tea time treats