Lemon Lime Baby Cakes with a Lemon Lime Drizzle

Stephanie shares some majorly good food on her blog Stephanie's Kitchen, where I found this gem, one of my new favorites. She created this recipe and named it baby cakes because they’re cute and little, but it’s a good name since anyone you give it to will say, “Oh, baby, these are good!” Really! They are melt-in-your mouth delicious. I’ve made two batches so far and plan to make another batch next week. Luckily I made them to give away so I only had 2 or I would have eaten the entire thing myself.

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

2 eggs

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: 12 mini pound cakes using the mini cheesecake pan or a regular muffin pan