How I Make Lemon Drop Cakes That Are Bright, Sweet, and Bursting with Citrus Flavor

If there’s one thing I always crave when spring rolls around, it’s lemon. Light, bright, and just tart enough to wake up your taste buds—lemon desserts are my go-to for warm weather gatherings. And these Lemon Drop Cakes? Absolute perfection in bite-size form.

They’re soft, fluffy mini cakes infused with lemon flavor from both cake mix and pudding, then dunked in a sweet lemon glaze that gives them a shiny finish and a citrusy punch. I’ve served these at Easter brunches, baby showers, Mother’s Day lunches—you name it—and they’re always the first thing to disappear.

What I love most is how easy they are to make. They start with a boxed mix, but once you add the extras and glaze them up, no one would guess. They’re like little drops of sunshine you can eat with your fingers.

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Why I Love These Lemon Drop Cakes

• Bright and zesty flavor from real lemon and pudding mix
• Mini size is perfect for sharing, gifting, or dessert platters
• Start with cake mix but taste totally homemade
• Glazed instead of frosted—less mess, more citrus
• Ideal for spring and summer parties or just an afternoon treat

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Ingredients You’ll Need

(Makes 24–30 mini cakes | Prep Time: 10 minutes | Bake Time: 12–15 minutes | Chill Time: 30 minutes)

For the lemon cakes:

• 1 box lemon cake mix
• 1 (3.4 oz) box instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• 3/4 cup water

For the glaze:

• 2 cups powdered sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest (optional for extra zing)

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How I Make Lemon Drop Cakes (Step-by-Step)

1. Preheat and Prep Pans
   I start by preheating the oven to 350°F and greasing two mini muffin pans (you can also use mini cupcake liners if you prefer less cleanup).
2. Mix the Batter
   In a large mixing bowl, I combine the lemon cake mix, pudding mix, eggs, oil, and water. I use an electric mixer and beat until the batter is smooth—about 2 minutes on medium speed.
3. Fill and Bake
   I spoon the batter into the prepared mini muffin tins, filling each about 3/4 full. They bake for about 12–15 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool Slightly
   Once baked, I let the cakes cool in the pan for about 5 minutes, then carefully transfer them to a wire rack placed over a baking sheet (to catch extra glaze).
5. Make the Glaze
   While the cakes are still slightly warm, I whisk together the powdered sugar and fresh lemon juice (and zest, if using) until smooth. It should be pourable but not too thin.
6. Glaze the Cakes
   Now for the fun part: I dip each cake upside-down into the glaze, let the excess drip off, then place them back on the rack to set. If I want a thicker coating, I’ll let them sit for a few minutes and dip them a second time.
7. Let Them Set
   After glazing, I let the cakes set at room temperature or chill them in the fridge for about 30 minutes so the glaze firms up. Then they’re ready to serve!

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My Tips for the Best Lemon Drop Cakes

• Use fresh lemon juice for the glaze—it makes a big difference in flavor
• Don’t overbake—pull them out as soon as they test clean for a soft, moist center
• Dip while warm for the glaze to soak in slightly
• Double dip for an extra-lemony punch and a prettier finish
• Let the glaze set before stacking or storing to avoid sticking

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Fun Variations I’ve Tried

• Add a drop of lemon extract to the batter for more citrus flavor
• Swap glaze for cream cheese frosting if you want something richer
• Top with candied lemon peel or edible flowers for a fancier presentation
• Try lime or orange versions using different cake and pudding flavors

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What I Serve with These Mini Cakes

• A platter of fresh berries and whipped cream
• Iced tea, lemonade, or sparkling water with lemon slices
• Light savory snacks like cucumber sandwiches or deviled eggs
• As part of a dessert table with cookies, cupcakes, and fruit tartlets

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Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes! They stay fresh for 3–4 days in an airtight container. Just let the glaze set fully before storing.

Q: Can I freeze lemon drop cakes?
A: Definitely. Freeze unglazed cakes, then thaw and glaze before serving for best texture.

Q: Can I make them in regular cupcake size?
A: You can, but you’ll need to adjust the baking time to about 18–20 minutes.

Q: Do I have to use lemon pudding mix?
A: It really enhances the lemon flavor and moisture, but vanilla pudding will work in a pinch.

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Why These Lemon Drop Cakes Are a Must-Bake

These mini lemon cakes are the perfect blend of easy and impressive. The bright citrus flavor, soft texture, and simple glaze make them a go-to treat whenever I want to bring a little sunshine to the table.

They’re crowd-friendly, make-ahead friendly, and just the right size to enjoy without guilt (or grab another one). Once you try them, they’re bound to earn a permanent spot in your spring and summer dessert lineup.