What an enjoyable weekend!
For Mother's Day Brunch we made these delicious petite 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.
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.
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.
Lemon Glaze:
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.
Have a beautiful Monday everyone!
