This is my last post (for now) that focuses on lemons. I have so enjoyed buying the lemons and actually using them for something other than styling a pretty blog picture. I’ve enjoyed zesting, squeezing and slicing. Mostly I’ve loved the scent. There is just something clean and fresh about the way a lemon smells.
This lemon cake recipe was found on the blog Bakingdom. The original recipe was for regular cupcakes with frosting. I switched it up by using a cakelet pan and topping the cakes with glaze.
- 3½ c. all purpose flour
- 1 t. baking soda
- ½ t. baking powder
- ½ t. salt (omit if you use salted butter)
- 1 c. butter softened
- 2 c. sugar
- 3 eggs
- 2 t. finely grated lemon zest
- 1 t. vanilla
- 2 c. sour cream
- 3 c. powdered sugar
- 4 T. milk
- fresh lemon juice
- Sanding sugar
- Preheat oven to 350 degrees.
- Prepare cupcake/cakelet pan.
- In a medium bowl combine flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a standing mixer cream butter and sugar until light and fluffy.
- Add eggs one at a time, scraping the bowl after each addition.
- Stir in zest and vanilla.
- Add flour mixture and sour cream, alternating and scraping the bowl after each addition.
- Stir the batter for 30 seconds to make sure everything is mixed well.
- Fill prepared pan cups with 3 to 4 T. batter.
- Bake 20 min. Tops should be golden brown.
- Transfer to wire cooling rack. Cool completely before frosting.
- Prepare glaze:
- Stir milk into powdered sugar.
- Add a couple of squeezes of a fresh lemon half. Stir.
- Continue to add lemon juice until glaze is desired consistancy.
- Pour over cooled cakes.
- Dust with sanding sugar.
The pan I used is from Williams-Sonoma and was a Christmas gift from my daughter. I looked on their website but it’s no where to be found. Here is something very similar available from bigkitchen.com. Of course the simplest thing would be to use a regular muffin pan.
This recipe makes a huge amount of batter. After I made a dozen cakes, I put the rest of the batter in my mini loaf pans and got 8 loaves. They reminded me of lemon pound cake. I halved the glaze recipe and just used it for the little cakes.
Thank you for following along and trying my lemon recipes. I still haven’t decided what to do for February…true to form I will most likely wait until January 31st to decide!