A tart lemony glaze tops these Lemon-Buttermilk Mini Cakes.
Lemon-Buttermilk Mini Cakes
2015-04-18 02:49:18
Yield: 18 mini cakes • Preparation: 15 minutes • Bake: 23 minutes
Ingredients
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 1¼ cups sugar
- ½ cup salted butter, softened
- ¼ cup firmly packed light brown sugar
- 1 teaspoon lemon extract
- 1 teaspoon fresh lemon zest
- 3 large eggs
- ½ cup whole buttermilk
- 1 recipe Lemon Glaze (recipe follows)
- Garnish: candied lemon curls
Instructions
- Preheat oven to 325°.
- Spray 18 wells of 2 (12-well) mini fluted cake pans* with nonstick cooking spray with flour. Set aside.
- In a medium bowl, combine flour, salt, and baking soda, whisking well. Set aside.
- In a medium mixing bowl, combine sugar, butter, brown sugar, lemon extract, and lemon zest. Beat at high speed with an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, scraping down sides of bowl as necessary.
- Using a levered 3-tablespoon scoop, fill 18 wells of prepared pans with batter. Tap pans firmly on countertop to level batter and reduce air bubbles.
- Bake until a wooden pick inserted in centers comes out clean, approximately 23 minutes.
- Remove cakes from pans to a wire rack. Let cool completely.
- Place wire rack over a rimmed baking sheet. Pour Lemon Glaze over cakes, and let dry completely.
- Store in an airtight container for up to 2 days until ready to serve.
TeaTime Magazine https://teatimemagazine.com/
Lemon Glaze
2015-04-18 02:49:57
Yield: 1 cup • Preparation: 5 minutes
Ingredients
- 2 cups confectioners’ sugar
- 2 teaspoons fresh lemon zest
- ¼ cup fresh lemon juice
Instructions
- In a small bowl, combine confectioners’ sugar, lemon zest, and lemon juice, whisking until smooth and creamy.
- Use immediately.
TeaTime Magazine https://teatimemagazine.com/
