I am just obsessed with anything lemony. This recipe is perfect for that summer sunshine weather. The recipe was slightly adapted from Betty Crocker. I made some adjustments with the recipe. But anyways, I'm obsessed with Betty Crocker's lemon recipes. They are amazing and I can't wait to try them all.
Ingredients:
For the cake:
1 1/2 cup AP Flour
2 teaspoon lemon zest
1/4 teaspoon salt
3/4 cup butter (unsalted, softened)
4 ounce cream cheese at room temperature
1/4 cup granulated white sugar
3 large eggs
2 tablespoon freshly squeezed lemon juice
For the glaze:
2 cups confectioner's sugar
2 tablespoon lemon juice
2 tablespoon lemon zest
1-2 tablespoon milk (optional)
Instructions:
1. Preheat oven to 350 F (180 C). Grease mini muffin cups.
2. Whisk together flour, zest, and salt. Set aside.
3. Using a mixer, beat the butter, cream cheese, and sugar on medium speed until light and fluffy.
4. Add the eggs, one at a time. then mix the lemon juice.
5. Reduce mixer to low. Add the flour mixture, them mix until combined.
6. Scoop the batter among the muffin cups.
7. Bake 15 to 18 minutes, or until the toothpick inserted comes out clean.
8. Cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely
To make the glaze:
Combine altogether the confectioner's sugar, lemon juice, lemon zest.
Glazed the cooled cakes by dipping the top of the cake into the glaze. Allow the glaze to set before serving.
This recipe was adapted from Betty Crocker
xoxo, Klarisse
7/2020
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