For Mother's Day Brunchwe made these deliciouspetite cakes....
we EVEN garnished them with candied lemon peel ~ yes we know...
a bit over the top, but it sure looked and tasted Divine!
Lemon-Buttermilk Mini Cakes
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1-1/4 cups sugar
1/2 cup salted butter, softened
1/4 cup firmly packed light brown sugar
1 teaspoon fresh lemon juice
1 teaspoon fresh lemon zest
3 large eggs
1/2 cup whole buttermilk
Lemon Glaze (recipe below)
Preheat oven to 325 degrees
Spray min fluted cake pans with nonstick cooking spray with flour and 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 to mixture alternately
with buttermilk, beginning and ending with flour mixture,
scraping down sides of bowl as necessary.
Using a levered 3 tablespoon scoop, fill the 18 cupcake wells with batter.
Tap pans firmly on counter top to level batter and reduce air bubbles.
Bake until a wooded 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 airtight container for up to 2 days until ready to serve.
2 cups confectioners' sugar
2 teaspoons fresh lemon zest
1/4 cups fresh lemon juice
In a small bowl, combine all whisking until smooth and creamy.
To make the Candied Lemon Curls you can follow this handy video from Tea Time magazine!