best lemon drop recipe
The Best best lemon drop recipe
Classic Lemon Drop Cake
A light, citrusy cake with a tangy glaze that’s perfect for springtime celebrations or a refreshing dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar
- ½ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tbsp water
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper. -
2
In a large bowl, whisk flour, sugar, baking powder, and salt. Add eggs one at a time, mixing well after each. Stir in milk and vanilla until smooth. -
3
Divide batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack. -
4
While cakes cool, whisk powdered sugar, lemon juice, zest, and water in a medium bowl until smooth. Drizzle glaze over cooled cakes and let set for 15 minutes.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe cake pans (8-inch rounds)
- Electric mixer
- Lemon juicer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Lemon Drop Cake Works
❓ Frequently Asked Questions About Lemon Drop Cake
How do I adjust the sweetness level in this lemon drop recipe?
Yes, you can easily adjust the sweetness by adding more powdered sugar or reducing it slightly. Start by increasing the powdered sugar by 1 to 2 tablespoons if the lemon flavor is too tart, or decrease it by the same amount if the sweetness feels overwhelming. Taste as you go and adjust gradually.
Can I substitute fresh lemon juice for bottled lemon juice in this recipe?
Fresh lemon juice works well, but use it at a 1:1 ratio. If you’re using bottled, opt for a high-quality brand to avoid any artificial additives. Fresh juice will also give the cookies a brighter, more vibrant flavor.
What if I don’t have powdered sugar available?
You can substitute granulated sugar by dissolving 1 cup of granulated sugar in 1 cup of warm water. Stir until fully dissolved, then use it in place of the powdered sugar. For best results, strain the mixture if you prefer a smoother texture.
How should I store these lemon drop cookies?
Store them in an airtight container at room temperature for up to 5 days. If they last longer than that, refrigerate for up to 10 days. To prevent them from drying out, you can also freeze them for up to 3 months—just let them thaw at room temperature before serving.
