When Life Gives You Lemons, Make These!

I think a girl should be able to have colorful pink lemonade cake any time of the year, don’t you?

Somewhere between this memory, my love for lemon and all things mini is where these delicious mini cakes were “born!” I decided to cut the sweetness and combine the flavors of pink lemonade with pound cake.

Easy peasy lemon squeeze-y. And isn’t it fun you can have your own little cake?

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Get your own mini fluted pan and you can have these anytime you want. I think they’d be sweet for a Mother’s Day lunch, a tea party, brunch, or a wedding or baby shower.

You’ll get the best flavor using real lemon juice and zest.

Start by zesting your lemon. Then use a manual lemon squeezer to remove all the juice from the lemon. In a small measuring cup whisk whipping cream, lemon, and lemon zest and set aside.

Separately, combine flour, baking soda and salt. Whisk and set aside.

Next, cream room temperature butter and sugar in a mixer until fluffy, about 3-4 minutes. Beat in eggs one at a time.

With mixer on low speed, gradually alternate adding the flour mixture and cream/lemon mixture.

Once everything is mixed in, stir in vanilla.

Use olive oil cooking spray on the mini fluted pan and fill cavities 2/3 of the way. Bake at 350 degrees 10-15 minutes until toothpick comes out clean.

Cool on a bakers rack for 10 minutes. Once cool, lightly turn each cake to loosen. Invert pan and the cakes should easily lift out. Cool completely before decorating.

Just before serving, whisk all ingredients until mixed well. Add a toothpick end of pink gel into the mix and whisk until colored throughout. Drizzle icing over the cakes and sprinkle with pastel non-pareils.

I would recommend only icing the cakes you’ll be serving. Refrigerate any unused and iced cakes.

Want more tea-time recipes? Check out my Rosemary & Cheddar Scones, Mini Iron Skillet Strawberry Shortcakes or Southern Pimiento Cheese with Olives.

Enjoy, friends!