Lemon Cakes
I am a chocoholic and I seldom stray from making anything without chocolate, but every now and again I surprise myself, and my family, by making something out of character.  This time I went way out of my comfort zone and made lemon cakes.  We were invited to a large party and I was asked to bring a dessert that would be in individual portions but not a cookie.  What??  That is not an easy request or task..good thing I am friends with the hostess or I might have aborted the mission and brought cookies!
So after much looking around at recipes, I made lemon cakes in mini loaf pans.  I followed the recipe exactly but then separated the batter into the mini loaf pans.  The only thing I was worried about was how long to cook them.  I watched them very carefully after 20 minutes of cooking and tested them with a cake stick along the way.  I hate to say that I didn’t make a note of the actual cooking time (my Bad!!).
The pictures do not show how small they are, but if you think of the size of the lemon and compare that to the loaf you get the idea. I wrapped them in wax paper for transport and then sliced them in bite size pieces at the party.  I think they were a hit because there were no leftovers…
Glazed Lemon Cakes
Ingredients
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 2 1/2 cups granulated sugar divided
- 4 extra-large eggs at room temperature
- 1/3 cup grated lemon zest 6 to 8 large lemons
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice divided
- 3/4 cup buttermilk at room temperature
- 1 teaspoon pure vanilla extract
For the glaze:
- 2 cups confectioners' sugar sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Notes
 Recipe: Ina Graten’s Lemon Cake / mini loaf pans /  Cooling Racks