Monday, December 2, 2013

Mini Lemon Cakes

It sure was nice to have a long weekend, take a break from blogging, I didn't have any cake orders for the weekend and got a lot done around the house. We spent much of our Saturday putting up Christmas lights outside and decorating inside the house.

Saturday I also took some time to make up a salad and these lemon cakes for a family at our church. They had lost their mom to cancer earlier in the week and were having  the service on Saturday afternoon. It was great to see our church all come together to rally around the family during this difficult time.

I haven't made these in years but thought they would be perfect for individuals to grab and snack on. They'd be perfect for any holiday party coming up and they make so many.  I love just about anything lemon, the cakes itself are moist and bursting with fresh lemon flavor. The lemon glaze on top is just enough without making them too heavy or sweet.

Mini Lemon Cakes

12 tbsp butter, softened
4 oz. cream cheese, softened
1 cup sugar
3 eggs
2 tbsp lemon juice
1 tsp lemon extract
1/2 tsp vanilla extract
Grated lemon peel from 1 lemon
1-1/2 cups flour

1 cup powdered sugar
1/2 tsp lemon extract
splash of milk for thinning

In a large bowl cream together butter, cream cheese and sugar. Beat in eggs, one at a time. Add in lemon juice, extracts and lemon peel. Gradually mix in flour.

Taking a small cookie scoop, divide batter among wells of a mini muffin pan. Bake at 325 degrees for 10-12 minutes. Remove from oven and let cool completely. Repeat with remaining batter.

To make glaze, combine all ingredients in a bowl and whisk together. Place a sheet of parchment paper underneath a wire rack. Once cakes are completely cool, dip tops in glaze. Place cakes on wire rack and let dry completely before serving.

Makes about 4 dozen.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...