- 36
Ingredients
- 1 c. butter
- 1 3/4 c. sugar
- 2 large eggs
- 2 tsp. vanilla
- 3 1/2 c. flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 3/4 c. + 2 Tb. buttermilk
- 3/4 c. + 2 Tb. powdered sugar
- 2 Tb. fresh lemon juice
- Toppings: spray whipped topping and 36 candied lemon peels
Preparation
Step 1
Preheat oven to 350 degrees. Lightly grease mini muffin pans. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a medium bowl, combine flour, baking soda, and cream of tartar. Add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Spoon batter into mini muffin pans, filling 3/4 full. Bake for 15-18 minutes or until done. Immediately remove cakes to wire racks. In a small bow, combine powdered sugar and lemon juice. Brush cooled cakes with lemon glaze. Spray a small mound of whipped topping on each cake and place one piece of candied lemon peel on the top of the whipped topping.