Tuesday, October 28, 2008


I am a pretty laid back girl, but the one thing that really bugs me is when I "bomb" a recipe. Even tho there were many other bakers with issues on the last TWD, I was still not happy with the fact that it didn't turn out. And darn it, I don't like to be defeated! So as I was browsing FoodGawker yesterday (at work.. yes I know I really was working hard....oppps) I stumbled upon something that looked yummy, and I wanted to try. Just so happens I had all the ingredients on hand, and I was bored last night. So I halved the recipe and got my needed success. These lemon cakes were light, very moist and just delightful. The lemon glaze was mouth watering. I actually made them Gluten Free (by using Pamelas GF Baking Mix). *It dawned on me that this is a very similar recipe to the "Glazed Lemon Buttermilk Cake" cake I made last Easter out of "The Best of Cooking Light 9". A great recipe by the way, and was a huge hit. I served it with Raspberry Sorbet.

At any rate.. here is the recipe. Was a great little treat ( I made them as minis). Sorry I didn't take too many pictures. But thought it was worth sharing & phew... I feel better now. :) Many thanks to Emily for the recipe & inspiration. Check out her site... It is great!

Glazed Lemon Cakes
From Everyday Food: Great Food Fast from the kitchens of Martha Stewart Living

1 1/2 cups flour (I used Pamela's GF Mix)
2 tsp. baking powder (if using Pamelas only add 1/2 tsp of BP)
1/2 tsp. salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 tsp. vanilla
Finely grated zest and juice of 1 lemon, plus 2 tbsp. of lemon juice for the glaze
1 cup sugar
2 large eggs ( I used egg substitute)
1 1/2 cups confectioners sugar

Preheat oven to 350 degrees (F). Spray cooking spray on muffin tin, or use paper cups.
In a medium bowl whisk together the flour, baking soda and salt.
In a small bowl whisk together the buttermilk, vanilla, lemon juice and zest. Set aside.
With an electric mixer cream the butter and sugar until light. Add the eggs, one at a time, beating after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with the buttermilk mixture.
Divide evenly among the muffin cups. Bake 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the tin, then cool completely on a wire rack. Mix confectioners sugar and 3tbsp of lemon juice for glaze.. pour over muffins. Wait 30 minutes for glaze to settle before serving.

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