Wednesday, March 24, 2010
Mini Lemon Cakes
2 Tbsp butter, softened, divided
2 Tbsp sugar
2 small lemons, divided
1 yellow cake mix
1 container (8 oz) sour cream
2 Tbsp lemon juice (from lemon used for cakes)
2 Tbsp butter
1/4 cup sugar
Lemon knots (optional)
For cakes, brush six one cup prep bowls with 1 Tbsp of butter; sprinkle evenly with sugar. Thinly slice one of the lemons. Remove any seeds from lemon slices and place one slice into the bottom of each bowl; set bowls aside.
Zest remaining lemon using a grater to measure 1 Tbsp zest; set lemon aside for glaze. Place remaining Tbsp of butter into a batter bowl; microwave on high 15 - 20 seconds or until melted. Add lemon zest, cake mix, egg and sour cream; whisk 1 minute or until smooth. Scoop batter evenly into prepared bowls. Place bowls in a circle on the microwave turntable. Microwave on high 4 - 5 mins or until wooden pick inserted in centers comes out clean. Carefully remove cakes from microwave; cool in bowls 5 mins.
Meanwhile, for glaze, juice reserved lemon to measure 2 Tbsp juice. Melt butter in small bowl. Stir in lemon juice and sugar; microwave on High 30 - 60 seconds or until boiling.
To serve, gently tap the sides of the bowls to release the cakes. Invert cakes onto cutting board. Transfer cakes to serving plates. Drizzle glaze over cakes. Ganish with lemon knots, if desired.
Yield - 6 cakes