Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup sour cream
- 1 whole egg
- 1 Tbsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- 1 1/2 cups powdered sugar
- 1 tsp fresh lemon zest
- 1 Tbsp melted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk
Instructions
- Preheat your oven to 325°F (163°C) and prepare mini muffin pans with non-stick spray.
- In a mixing bowl, whisk together flour, sugar, salt, and baking soda.
- Melt butter in a saucepan; add water and bring to a boil. Pour over dry ingredients.
- Mix until combined, then add sour cream, egg, lemon zest, and lemon juice. Blend until smooth.
- Fill muffin pans about two-thirds full and bake for approximately 12 minutes or until golden and springy.
- Cool for five minutes before transferring to racks.
- For the glaze, whisk together powdered sugar, lemon zest, melted butter, lemon juice, and milk until smooth; heat briefly if needed.
- Dip cooled cakes into the glaze and allow excess to drip off before setting them top side down.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 15g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg