Lemon Lime Baby Cakes with a Lemon Lime Drizzle
Can you even believe that today is the last day of March? I am absolutely baffled. This year is flying by so fast. It seems like Christmas just barely came and went and now it’s almost Easter. Oh where oh where does the time go? I remember the good old days when I was just a little girl and the days and weeks seemed to go so slowly I thought I’d go crazy. I remember wishing to be older and now I am turning 30 this year and it totally blows my mind. Anyways, maybe I’m crazy but I feel like I should hold on to every second or it will get away from me again.
So now onto more important things..like dessert. Jenny at Picky Palate had me at hello with these little beauties and I just had to run out and get me this Mini Cheesecake Pan at Williams Sonoma. I couldn’t wait another second. I immediately tried the recipe for their basic mini cheesecakes they had on the back of the box and they were fantastic. And then I had to try a recipe of my own. I came up with these baby cakes. I don’t know why I call them that other than the fact that they are cute and they had to sound cute too. These moist mini pound cakes are filled with fresh lemon and lime juice and of course the zests too. The drizzle puts them over the top. I love the shape that the mini cheesecake pan gives them, although you can use a mini muffin tin too, or even a regular size muffin tin if you must. Your choice. Here’s the photo of my mini cheesecakes. Aren’t they so cute?
And now here is the recipe for the Baby Cakes! Have a great week friends!
Lemon Lime Baby Cakes with a Lemon Lime Drizzle
recipe by Steph
makes 18 mini pound cakes using the mini cheesecake pan
or 18 mini cakes using a mini muffin tin or 12 cakes using a regular muffin tin
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt
For the drizzle:
1 1/2 cups confectioners’ sugar
lemon and lime juice
Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes and enjoy!
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Hi Stephanie! I’m a first time commenter, but it’s not my first visit to your blog. I love your mini cakes! I am so tempted to buy this pan after seeing it on Jenny’s blog and now yours. I probably would end up eating them 4 at a time though
I love those pans. Those mini cakes are gorgeous.
Oh, those are so cute! The flavors are perfect for spring, too!
Ok, I keep seeing amazing recipes with these pans, I think I need to break down and buy one. Both of your recipes sound delicious, and the photos are gorgeous!!
I have been doing a lot of baking with lemon recently so I am really excited about this recipe. I’m a bit of a newbie baker, though; do I have to use the almond extract? I have never liked the taste and have always considered it a little “extra” and not necessary. Is that true for this recipe too? Thanks!
Mmm, these look totally delicious, Stephanie! I can’t wait to try them. My mini-cheesecake pan has been sitting in my pantry since Christmas, and I need to take it out right this instant and make these baby cakes. How fantastic they look!
Oh no, I eyed those mini cutie pans too. And now seeing you have them I must have them! Ha ha. Crazy right?
Well, anyways these came out perfect. Love the photo.
Wow, these look amazing! I definitely need that pan also. The pictures make you want to jump through the screen and eat them up. I can’t wait to try this one:)
I think I must make an emergency trip to WS and pick up that cute little pan. Your citrus bites look delish!
Hey steph, I need that pan! I was going to make my lemon curd cheese cake today but I wanted to make mini ones. I was wondering, can I borrow your pan? If you dont feel comfortable thats ok. But it would be easier to share with people in the mini size. Let me know!
Thanks! Wish you lives on the same street still!
Yum, those look amazing and definitely make me think of spring (instead of this crazy snow we’ve been having in Utah). I’ve been trying to convince myself NOT to get the mini cheesecake pan…but this is making it much more difficult to resist!
so delicious! I need to try these immediately! Oh, Easter treats! Perfect!! Now I’ll have another fun treat to serve!
Yum, those look fantastic! So spring-ish, tart, and tangy!
I have two of those pans but have only used them once. Thanks for reminding me I need to break ‘em out.
~ingrid
Okay, are we still friends? How come you never share with me anymore? They both look amazing and you totally talked me into keeping my pan. A big thank you from Tim!
What a great recipe can’t wait to try love all the lemon.
I have to get that pan! Such a cute dessert!
Those are gorgeous – and I love the flavor combo. I may have to get that pan too! Everything tastes better in mini form
Those look wonderful!
I went to Williams-Sonoma to buy the pan today and they said that they have never carried anything like that. I couldn’t find it online either. Any ideas?
wow how mnay nice and delicious cakes
Really, truly delicious.
Wow, these look amazing. I may have to run out to buy the mini cheesecake pan from Williams-Sonoma too!
I would of never thought to bake a pound cake in this pan. LOVE IT!!! I love the shape it gives the cake. And I have a cake in mind!
I have had the lemon lime baby cakes in mind ever since I read about it on your blog a few months ago. I finally had an event that I knew they would be perfect for. They are divine – and not difficult to make. In spite of the fact that I didn’t add the yogurt until after I had mixed in the flour they were heavenly. By the way, the recipe doesn’t mention when to add the flour but I just added it to the wet mixture. Next time I’ll add the yogurt when I should and the texture will be even better. I got about three and a half to four dozen mini cupcakes from a Wilton pan that had cupcake size of about 1.75″ in diameter.
P.S. Your baby is beautiful!
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[...] be on Studio 5 again tomorrow (Monday the 15th of February) at 11:00 a.m on KSL. I will be making these little cuties so you don’t want to miss it! I will also be there on March 1st for Peanut Butter Lovers Day, [...]