Twink's Treats: Lemon Cakes for You
You, my dear readers, know how much I love lemon. I put it on chicken, fish, pork, vegetables, in soups and stews, always in water – so it’s only natural that I love lemon desserts as well. I make an old-fashioned lemon pound cake that is scrumptious, but high in calories and labor intensive. So on days when I don’t want to go to all that trouble, but want a lemon dessert treat, I make a batch of Lemon Cakes. These freeze beautifully, so I always freeze part of them and voila! An instant dessert for company or on days when you just want a quick bite of fresh, sweet, luscious lemon for your sweet tooth.
This is a great recipe, and even better – starts with a cake mix! (Twink’s shortcut!)
Here’s my version:
Lemon Cakes (makes 24 little cakes)
1 box lemon cake mix ( I use Duncan Hines)
1 small box of French Vanilla instant pudding
1 ½ cups sour cream
1 tablespoon pure lemon extract (I use McCormick)
½ cup half and half (I use Land o Lakes)
Preheat oven to 350. Using cooking spray, liberally spray 2 muffin pans (12-count pans) well.
Mix all ingredients until smooth. Spoon into muffin pans, filling about ¾ full. Bake until done, about 15 minutes. Remove carefully from pan, placing rounded side DOWN on wire rack. Meanwhile, prepare glaze:
3 cups powdered sugar
2 tablespoons grated lemon zest
2 tablespoons butter, melted (only use real butter)
¼ cup hot water
½ cup lemon juice
½ t. pure lemon extract
Mix all ingredients until smooth. Place parchment paper under wire rack to catch glaze spillage. Hold each cake by the rounded tip and dip each cake into glaze mixture, coating the flat side. Spoon remaining glaze onto cakes, let stand until glaze is set. Enjoy!
Until next time, be kinder than necessary, always – and look for a rainbow even when it’s dark outside! -Twink