Glazed Bite-Sized Treats (Print Version)
# Ingredients:
→ Cake
01 -
1 cup all-purpose flour
02 -
1 cup sugar
03 -
1/2 tsp salt
04 -
1/2 tsp baking soda
05 -
1/2 cup butter
06 -
1/2 cup water
07 -
1/4 cup sour cream
08 -
1 whole egg
09 -
1 Tbsp fresh lemon zest
10 -
1 Tbsp fresh lemon juice
→ Lemon Glaze
11 -
1 1/2 cups powdered sugar
12 -
1 tsp fresh lemon zest
13 -
1 Tbsp butter, melted
14 -
2 Tbsp fresh lemon juice
15 -
2 Tbsp milk
# Instructions:
01 -
Spray mini muffin pans with non-stick spray; set aside.
02 -
Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
03 -
Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
04 -
Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
05 -
Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
06 -
Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
07 -
Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
# Notes:
01 -
These mini cakes are perfect for parties or afternoon tea
02 -
For extra lemon flavor, add more zest to both the cake and glaze
03 -
Can be stored in an airtight container at room temperature for up to 3 days