I’m so glad I found this recipe. And I wish I had one right about now.
A dessert for Father’s Day brunch? No problem. I immediately thought – citrus, mini, light. Bam.
These were a HUGE hit. And so easy to make. Next time I’m definitely making more of the lemon slices, and cutting them into smaller pieces. They may have been a bigger hit than the cakes 😉
Lemon-Lime Tea Cakes
from Martha Stewart
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 1/3 cups sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon grated lime zest
1 teaspoon fresh lime juice
2 large eggs
1 cup AP flour
1/4 teaspoon salt
1 lemon (ends cut off) very thinly sliced and seeded
Preheat oven to 350 degrees. Lightly butter a 24 cup mini-muffin pan. In a large bowl, beat 2/3 cup sugar with butter and lemon/lime zests on medium speed until light and fluffy. Add lemon and lime juices along with eggs and beat to combine. Turn speed down to low and gradually add salt and flour. Beat until blended.
Fill each cup with about 1 tablespoon of batter. Bake until golden around edges, about 15 minutes.
Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and mixture thickens slightly, about 5 minutes.
Poke holes all over tops of warm cakes in pan. Drizzle syrup over each cake. Let cool slightly in pan, then transfer to wire rack to cool completely. Add a bit more syrup and top with lemon slices.