Cake comes in almost any flavor you could imagine. Some are heavy, such as a chocolate cake and others are light, such as an angel food cake. When it comes to something light and refreshing, however, you really can’t do any better than a lemon cake. It is the perfect option for anyone who wants a nice little snack. Lemon cake even is good for breakfast.
Most of us would agree that lemon cake is delicious but we might differ when it comes to the size of the slice. If you are someone who loves a little cake then this recipe is for you. It is for little lemon drop cakes and the recipe is going to blow you away. When you make them, you have the perfect bite sized snacks to enjoy and you will love them.
1 box of lemon cake mix
1 package (or 3 ounces) of instant vanilla pudding mix
4 large eggs
1 1/4 cups of sour cream
1/2 cup of mik
3 1/2 cups of powdered sugar
2 teaspoons of grated lemon zest
2 tablespoons of melted, unsalted butter
1/4 cup of fresh lemon juice
1/4 cup of hot water
Preheat your oven to 325.
Coat a mini muffin tin with cooking spray (you’ll need more than one pan).
Add the ingredients for the cake into a large bowl and beat them together using an electric mixer.
The mixture should be smooth when you’re finished.
Fill the muffin tins about halfway with the batter.
Bake the cakes for 12 minutes or until you can put a toothpick in the middle and pull it out clean.
This is a good time to start your glaze. Add the ingredients to a bowl and mix them until they’re smooth.
Once you pull your cakes out of the oven, turn the pan upside down on a wire rack, so the thicker side is on the bottom.
Dip your cakes in the glaze to coat the smaller sides, letting the extra glaze drip back into the bowl.
Place the cakes back on the rack to let them set.
We topped our cakes with little raspberries, but people will gobble these treats up even if you serve them plain!