Lemon Lime Baby Cakes with a Lemon Lime Drizzle

Spring is finally here and I love the fresh flavors, especially lemon. I discovered these tasty little treats on Stephanie's Kitchen. They are mini pound cakes with lemon and lime juices and the zest too. Then they have a lemon/lime drizzle. Yummy! They are perfect for a night when you want just a little something after dinner.They would also be perfect for a brunch or with some kind of egg entree in for breakfast. My kids kept coming back and popping up for one more until there were no leftovers. You can also make them in a regular muffin tin if you would like them more like cupcakes. If you didn't want to do the drizzle you could dip them in melted butter and then some sugar.

Lemon Lime Baby Cakes with a Lemon Lime drizzle

Lemon Lime Baby Cakes with a Lemon Lime Drizzlerecipe

by Steph

makes 18 mini pound cakes using the mini cheesecake panor 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’ sugarlemon and lime juice (I used about 2 lemons and 2 limes for this)

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. 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!