Glazed Lemon Bites
|Prep time||15 minutes|
|Cook time||8 minutes|
|Total time||23 minutes|
|Meal type||Bread, Dessert, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable|
- 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
- 1 cup powdered sugar
- 1-2 tablespoon lemon juice
If you plan to freeze these, leave off the glaze and freeze them plain. Add the glaze after thawing for best results.
|Preheat oven to 350 |
In a mixing bowl, cream the butter, oil, sugar, and lemon zest until light and fluffy.
|Add the eggs, one at a time, mixing after each addition.|
|Add lemon juice, salt, and extracts and mix well.|
|Add baking soda, baking powder, cornstarch and half of the flour and mix well.|
|Add sour cream and mix again. |
Add remaining flour and mix until well incorporated.
|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.
|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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