🍋 Mini Lemon Drip Cakes (Soft Lemon Sponge with Glaze)

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🧾 Ingredients

For the Lemon Sponge

• 1 cup (125 g) all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup (115 g) unsalted butter (softened)

• 3/4 cup (150 g) granulated sugar

• 2 large eggs

• 1/4 cup (60 ml) milk

• 2 tablespoons fresh lemon juice

• Zest of 1 lemon

• 1 teaspoon vanilla extract

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For the Lemon Syrup (Optional but recommended)

• 1/4 cup (60 ml) lemon juice

• 2 tablespoons sugar

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For the Glaze

• 1 cup (120 g) powdered sugar

• 2–3 tablespoons lemon juice

• 1 tablespoon milk or cream

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For Decoration

• Lemon zest curls

• Whipped cream (optional)

• Edible flowers (optional)

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🔥 Instructions

Step 1: Prepare the Batter

Preheat oven to 170°C (340°F). Grease mini cake molds or a muffin tray.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.

Add milk, lemon juice, lemon zest, and vanilla extract.
Gradually fold in dry ingredients until smooth.

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Step 2: Bake

Pour batter into molds (about 3/4 full).
Bake for 18–22 minutes or until a toothpick comes out clean.

Let cool completely before glazing.

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Step 3: Add Lemon Syrup (Optional)

Heat lemon juice and sugar until dissolved.
Brush lightly over cakes for extra moisture and flavor.

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Step 4: Make the Glaze

Mix powdered sugar, lemon juice, and milk until smooth and pourable.

Adjust consistency:

• Thicker = less liquid

• Thinner = add more lemon juice

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Step 5: Create the Drip Effect

Pour glaze over each mini cake and let it drip naturally down the sides.

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Step 6: Decorate

Top with whipped cream, lemon zest curls, or edible flowers.

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💡 Professional Tips

• Use room temperature ingredients for smoother batter

• Do not overmix → keeps the cake soft and fluffy

• Chill cakes slightly before glazing → better drip effect

• For extra flavor → add a drop of lemon extract

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🔥 Texture & Flavor

• Soft, moist lemon sponge

• Bright citrus flavor (sweet + tangy)

• Smooth, glossy glaze with slight acidity

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⚠️ Storage

• Store in an airtight container for 2–3 days at room temperature

• Refrigerate up to 5 days (bring to room temp before serving)