Friday, April 17, 2009

Lemon Lime Cake with Lemon Lime Drizzle

I made this for a friend brunch we had the other day and it was sooooo good! It is so fresh and just makes you think of summertime!

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:1 1/2 cups confectioners’ sugar
lemon and lime juice

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 just until combined and then add flour mixture until just combined and creamy. Grease the pan of your choice (cupcake pan, mini muffin pan, cake rounds) and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through (less for mini muffins and more for cake pans) 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 and enjoy!

*I used a mini muffin tin in the picture above, to make these delectable bite size morsels. cook time was about 9-10 minutes at 350 degrees. just a little fyi.

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