Tuesday, June 22, 2010

Lemon Zinger Mini Cakes

I love lemon. I love cake. So these little cakes are perfect when I make them in mini loaf tins and serve with fresh blueberries. Perfect for summer! 

Cream together:
1/2 cup margarine
1 cup white sugar
zest of 1 lemon

Beat in:
2 eggs

Stir in:
1/2 cup milk

Then add:
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder

- Spoon into mini loaf tins
- Bake @ 350° for 35 minutes
- While these are baking prepare the lemon zinger drizzle (zest of 1 lemon, juice of 2 lemons, and 4 tablespoons white sugar) which you will immediately drizzle over the cakes once they are finished baking. Then place back in oven under broil for 1-2 minutes
- Makes 8 mini loaves
Note: You can make this into a full loaf, simply adjust the baking time to approx. 60 minutes.

Tasty Kitchen published recipe.

2 comments:

  1. Love lemon cakes and these looks fluffy and delicous.

    ReplyDelete
  2. Alison,
    Met you through my quest to make lemon mini loafs for a loving wedding favor. Noticed your great photo...and your comments of success with your mini loafs. Do you prefer margarine over butter..and notices when I bake mini cakes..that have veg. oil....it is so moist and keeps well.
    Also, when I add a fresh lemon glaze....Hm....good..replies. Thank you, Elizabeth

    ReplyDelete