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 tied 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.
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
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!