{tiny lemon tea cakes with a sweet cream glaze, mmmmm!}

I don’t know what’s got into me lately to prompt such a baking phase. Making something sweet never goes unappreciated around here, so maybe it’s as simple as that. Whatever the root cause, I’m sure glad I ponied up to these lemony cakelettes this morning.

My friend mentioned making a meyer lemon cake and it’s just been haunting me ever since. Plus, I bought this pan the other day at the snootiest of Sur la Tables (Wilshire and Ocean, pffft!) and have been dying to use it. This is likely not the correct application for such a pan as the designs should be more defined but it still makes for an unexpectedly charming presentation.

For the cake, mix all the ingredients listed below together. I could specify what order in which to mix them but who am I kidding, I didn’t comply so why should you! Preheat your oven to 350F, fill each mold 3/4 of the way. and bake until golden and a skewer comes out clean (about 12 minutes). Turn over onto a flat surface to cool while you bake the rest. [Confession: I added 3 drops of yellow food coloring to make them appear more lemony. Is that so wrong?!]

2 eggs
dash of salt
1 ts vanilla
1/2 cup milk
3/4 cup sugar
juice of 1 sm lemon
1 1/2 cups self-raising flour
3/4 stick or 6 tb butter, melted
finely grated zest of 1 sm lemon

For the glaze, melt butter with lemon juice, wisk in 1/2 c cream, powdered sugar, and corn starch. Add more cream if needed so the cosistancy is that of a thick syrup and the texture is velvety smooth.

Drizzle onto the overturned cakes and sift on some powdered sugar to finish it off. The glaze will set nicely due to the cornstarch and it really looks pretty under a snowfall of sugar.

1tb butter
juice of sm 1 lemon
1 1/2 c powdered sugar
1 tb cornstarch, heaping
1/2 c cream (or milk), plus 1/4 c as needed


{tags meyer lemons tea cakes recipe}