Mini Glazed Lemon Cakes

By Chef_Madel

Ingredients

• CAKES:
• 2 tbsp (30 ml) butter, softened, divided
• 2 tbsp (30 ml) sugar
• 2 small lemons, divided
• 1 pkg (250 g) yellow or white cake mix
• 1 egg
• 1 container (250 g) sour cream
• GLAZE:
• 2 tbsp (30 ml) lemon juice (from lemon used for cakes)
• 2 tbsp (30 ml) butter
• 1/4 cup (50 ml) sugar

Details

Servings 6

Preparation

Step 1

1. For cakes, brush six prep bowls with 1 tbsp (15 ml) of the butter; sprinkle evenly with sugar. Thinly slice one lemon using Ultimate Mandolin; remove any seeds. Place one lemon slice into bottom of each bowl; set bowls aside.

2. Zest remaining lemon using Microplane Adjustable Grater to measure 1 tbsp (15 ml) zest. Place remaining 1 tbsp (15 ml) butter in Classic Batter Bowl; microwave on HIGH 15-20 seconds or until melted. Add zest, cake, mix, egg and sour cream; whisk until smooth. Scoop batter evenly into prepared bowls. Place bowls in a circle on microwave turntable. Microwave on HIGH 4-5 minutes or until wooden pick inserted in center comes out clean. Carefully remove cakes from microwave using Chef's Tongs; cool in bowls 5 minutes.

3. Meanwhile, for glaze, juice lemon to measure 2 tbsp (30 ml) juice. Add lemon juice, butter and sugar to (2 cup/ 500 ml) Easy Read Measuring Cup; microwave on HIGH 30-60 seconds or until boiling.

4. To serve, gently tap sides of bowls to release cakes. Invert cakes onto serving plates; drizzle with glaze.