Pretty Lemon Cakes with Hot Pink Glaze (Gluten Free)
You can utilize any mini cake pan you like. If you prefer, feel free to use a normal 8” round or square cake pan. Just adjust the cook time accordingly.
Servings: 8 mini cakes
Ingredients
- 226 g 1 cup (2 sticks) unsalted butter, room temperature
- 200 g 1 cup sugar
- 3 large eggs
- 1 egg yolk
- 1 teaspoon white rum or sub vanilla extract
- 1 large lemon zested
- 1 tablespoon lemon juice fresh squeezed
- 6 oz. 3/4 cup buttermilk
- 302 g 2 cups King arthur 1-1 flour (or sub regular all purpose flour)
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Glaze
- 68 g ½ cup organic powdered sugar, sifted
- 4 oz. ½ cup heavy whipping cream
- 1 tablespoon fresh beet juice store bought or homemade
- ¼ teaspoon white rum or sub vanilla
Instructions
- Preheat oven to 350°F. Grease cake pan(s) well.
- In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend.
- Using an electric mixer, beat butter in large bowl until creamy, 2-3 minutes.
- Gradually add sugar, beating until fluffy, 1-2 additional minutes.
- Beat in eggs, 1 at a time, then add egg yolk. Add rum.
- In a small bowl, stir buttermilk with lemon juice and zest.
- Reduce mixer speed to low and beat dry ingredients in 3 additions alternately with milk mixture.
- Add batter to cake pans, being careful to not fill too full (only to about 2/3rds mark)
- Bake cake until tester inserted into center comes out clean, about 25-35 minutes pending pan size . Cool in pan for 10-20 minutes. Turn out onto rack and cool completely.
- To prepare glaze: in a small bowl, add sifted powdered sugar and beet juice. Stir to mix. Set aside.
- In mixer with medium size bowl and whisk attachment, beat the whipped cream on medium-high until the cream begins to thicken, but only just a bit.
- Add sugar and beet juice. Mix until smooth and creamy.
- Drizzle over cooled cakes. Garnish with various sprinkles/toppings if you like. Enjoy!