Sweet Petite Treats!

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.

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.

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.

To make the Candied Lemon Curls 
you can follow this handy video from Tea Time magazine!

Have a beautiful Monday everyone!