Mini Lemon Cakes with Lemon Glaze
A taste of spring in every bite, these mini lemon cakes with lemon glaze are a fun individual dessert or a delicious treat for friends and family.
Servings: 6 mini loaves
Equipment
Ingredients
- 1 18.25-ounce box white cake mix
- 3 large egg whites
- 1 cup water
- ¼ cup canola oil
- 1 teaspoon Lemon Extract Paste I used Taylor & Colledge
Lemon Glaze
- ½ cup butter softened
- ½ 8-ounce package cream cheese, softened
- 3 cups confectioners’ sugar I used Dixie Crystals
- ¼ cup fresh lemon juice
- 1/2 teaspoon Lemon Extract Paste I used Taylor & Colledge
- Garnish: lemon zest
Instructions
- Preheat oven to 350°. Spray a 6-cup mini loaf pan (I used a Circulon pan, see below) with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cake mix, egg whites, 1 cup water, oil, and lemon extract at medium speed until smooth, about 2 minutes. Divide batter among prepared cups.
- Bake until a wooden pick inserted in the center comes out clean, about 25 - 30 minutes. Let cool in the pan for 10 minutes.
- Remove from pan, and let cool completely on a wire rack. Drizzle with Lemon Icing. Garnish with lemon zest if desired.
Make Cream Cheese Icing:
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter and cream cheese at high speed until creamy.
- Reduce mixer speed to medium. Add confectioners’ sugar, lemon extract, and lemon juice, beating until combined. Add more water, 1 tablespoon at a time, until icing is pourable but thickly coats the back of a spoon.
