Lemon Baby Cakes
When I work my early shift at work, I try to bake almost everyday because I have the time and the light to take my pictures. However, yesterday I got stuck a little later and had less time to make something. So since my market had 10 cent lemons (and how can you pass that up) I now have 10 lemons to use up. So this looked like a perfect opportunity to use those and use the little time I had to work with. So on a very gloomy Monday, these were a little burst of lemony sunshine. Now, I had to change the recipe. I think now that I have made them, I would change them more.
Lemon Baby Cakes
1/2 cup of unsalted butter softened
1 cup white sugar
1 1/2 cups of AP Flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup low-fat buttermilk, or plain low-fat yogurt (I used non - fat plain yogurt)
1 teaspoon of vanilla extract
Zest of 1 lemon, finely grated, plus the juice and then 2 tablespoons of juice for the glaze
1 1/2 cups of powdered sugar
Preheat oven to 325 degrees. Spray a 12 cup muffin pan with non stick baking spray (the kind with flour). In a bowl mix flour, baking powder, and salt. In another bowl mix together the yogurt, vanilla, lemon zest, and juice of one lemon. Set both of those aside. In the bowl of an electric mixer cream the butter and sugar together until light in color. Add in eggs one at a time, beating after each addition. With the mixer on low add in the flour in three batches, alternating with the yogurt mixture and ending on the flour mixture. Divide evenly among the muffin cups and bake for 20-25 minutes. Cool in muffin tins for 10 minutes and then cool completely on a rack. Once cooled completely mix together the powdered sugar and lemon juice until smooth and and pour over the cakes and spread with a knife and let set until firm about 30 minutes.
Now they were supposed to be 6 jumbo muffins baked at 350. I first tried to bake them at 350, but the sides rose above the centers, so I knew I needed to bake them at lower temperature the next time. So for the batch I made, I baked them at 350 for 10 minutes then 325 for 6 minutes. I think the finished product will come out better if they are baked starting at 325. Now P doesn't like lemon that much, however, I made him try just the cake part for textural reasons. He loved it because it was soft and dense at the same time, and very moist too.
Adapted from Martha Stewart's Glazed Lemon Cakes.