Lemon Lime Baby Cakes with a Lemon Lime Drizzle
1 1/2 c. all purpose flour
1 t. baking powder
1/4 t. salt
1/2 c. butter, at room temperature
1 c. granulated sugar
1 T. fresh lemon juice
2 t. fresh lime juice
1 T. fresh lemon zest
1 t. fresh lime zest
1/2 t. vanilla extract
1/4 t. almond extract
1/2 c. plain yogurt
For the drizzle:
1 1/2 cups confectioners’ sugar
Lemon and lime juice
Preheat oven to 350°. Grease the pan of your choice and fill the cups half way. Whisk together the flour, baking powder and salt. Set aside.
In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix and then add flour mixture. Mix just until combined and creamy. Bake for 15-17 minutes or baked through and when cooled, transfer to a wire rack.
In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes.
Yield: 18 mini pound cakes using the mini cheesecake pan or 18 mini cakes using a mini muffin pan or 12 cakes using a regular muffin pan