Makes: 24 Mini Cakes
1 cup Butter, softened
1 cup Sugar
3 tablespoons Lemon Zest, fresh
1 teaspoon Almond Extract
1 1/2 cups All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Almond Milk
1/4 cup Lemon Juice
1 cup Confectioners Sugar
2 tablespoons Lemon Juice
Preheat oven to 325 degrees Fahrenheit.
Grease your mini bundt pan well, getting into all the corners.
Add the butter to the bowl of a mixer. Beat butter on medium speed until it is light, fluffy, and a few shades lighter. Add sugar, beat to combine. Next, add the eggs one at a time. Beat in the lemon zest and almond extract. Alternate adding the dry ingredients with the almond milk and lemon juice to the batter. Mix until just combined.
Pour into the mini bundt pans. Bake for 10-15 minutes until golden brown. Let cool on a rack.
Meanwhile, in a bowl combine confectioner’s sugar and the 2 tablespoons of lemon juice. Whisk to dissolve the sugar in the lemon juice. Drizzle the glaze over the mini cakes.
*Photographed by Alli Shepherd