Tuesday, March 1, 2011

Pucker Up for Something Sweet

Jack came home from school and told me he needed me to bake for school tomorrow. Apparently they have to bring something that's a 3D shape, preferrably edible since it'll be after lunch and they'll like a snack. Hmmm... We looked through my book of recipes I've clipped out but haven't tried yet and he picked some little lemon cakes. We decided that a rectangular prism would be easiest.

I got this recipe from Pampered Chef. It calls for cooking it in six individual prep bowls in the microwave. You know me, I'm not good at following instructions. Seriously, it's true. Anyway, I don't have six little prep bowls (I'm not chef-y enough to feel the need to measure all my ingredients into little bowls before I start to cook. I feel the process of scrambling around in the kitchen in a mad fury counts as my exercise for the day). I also don't like cooking the cake in the microwave. Stuff's just never as good, at least to me. I made it in my six serving mini loaf pan and baked it in the oven. It turned out perfect.

Mini Glazed Lemon Cakes

2 Tbsp. butter, softened, divided
2 Tbsp. sugar
2 small lemons, divided
1 (9 oz.-that's the small one) bx of yellow cake mix
1 egg
1 (8 oz.) container sour cream

2 Tbsp. lemon juice (from lemon for cake)
2 Tbsp. butter
1/4 c. sugar

With 1 Tbsp. of the butter, grease the mini loaf pans then sprinkle evenly with the sugar. Thinly slice one of the lemons, being sure to remove any seeds. Place lemon slices in the bottom of each pan in a single layer.

Zest remaining lemon to measure 1 Tbsp. zest. Set lemon aside for glaze. Preheat oven to 350 degrees.

In a microwable mixing bowl, melt remaining 1 Tbsp. butter on High for 15-20 seconds. Add lemon zest, cake mix, egg, and sour cream; whisk one minute or until smooth.

Divide batter between the six mini loaf pans. Bake at 350 degrees for 15-20 minutes, until a toothpick inserted near the center comes out clean. Cool in pan for 5 minutes.

Meanwhile, melt the butter for the glaze. Stir in the lemon juice and sugar; microwave on high 30-60 seconds or until boiling. To serve, gently tap the pan to release cakes. Invert onto serving tray. Drizzle glaze over cakes.

Next week's assignment? A cake in the shape of Australia. Who knew middle school was so yummy!


Anonymous said...

Looks so wonderful, I can't wait to try it. I do have the 6 little prep bowls from Pampered Chef, and I have a mini loaf pan too...decisions, decisions!! Thanks for posting this! J

Tricia said...

Wow! Those look yummy. What lucky students! I've been have a "castle" cake here today - that one of my students made. : ) Gonna have to get rid of the rest, though, as it is just too good. Great job creating!


Debra Ganas said...

This looks delicious. I can just taste that lovely lemony flavor. The lemons on top add the perfect touch. Hope you are over your "bug".