Glazed Lemon Bites
Print recipe
| Serves | 48 |
| Prep time | 15 minutes |
| Cook time | 8 minutes |
| Total time | 23 minutes |
| Meal type | Bread, Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable |
Glazed Lemon Bites are like little bursts of sunshine! Light and fluffy bite sized cakes garnished with a bright lemon glaze. The perfect dessert for spring!
Ingredients
Cake
- 4 tablespoons unsalted butter (softened)
- 1/4 cup oil
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3 eggs
- 1/3 cup lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 1/2 cup all purpose flour
- 1/2 cup sour cream
Glaze
- 1 cup powdered sugar
- 1-2 tablespoon lemon juice
Note
If you plan to freeze these, leave off the glaze and freeze them plain. Add the glaze after thawing for best results.
Directions
| Cake | |
| Step 1 | |
| Preheat oven to 350 In a mixing bowl, cream the butter, oil, sugar, and lemon zest until light and fluffy. | |
| Step 2 | |
| Add the eggs, one at a time, mixing after each addition. | |
| Step 3 | |
| Add lemon juice, salt, and extracts and mix well. | |
| Step 4 | |
| Add baking soda, baking powder, cornstarch and half of the flour and mix well. | |
| Step 5 | |
| Add sour cream and mix again. Add remaining flour and mix until well incorporated. | |
| Step 6 | |
| Grease mini muffin tins well (or use mini cupcake liners) and fill each cavity 3/4 full. Bake 8 minutes or until tester comes out clean. Let cool and remove from tins and cool completely before glazing. | |
| Glaze | |
| Step 7 | |
| In a small bowl, whisk together the powdered sugar and lemon juice until it is the texture of glue. Add more juice if too thick, or more sugar if too runny. Drizzle over cakes or dip the tops into the glaze. Allow glaze to harden before storing in a lightly sealed container. | |
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Cindy Stevens says
These are beautiful and delicious!!!!!!
Thank you for this wonderful recipe:)
Suzanne says
This looks delicious! Thank you for sharing!
hanhnee says
Would it be okay to make these the night before brunch the next morning? Should I wait until morning to add the glaze? I’m trying to minimize as much prep as possible so I can focus on preparing the hot dishes. Thanks!
Stephanie Brubaker says
They can be made ahead of time, even glazed and will hold up well 🙂