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Product Used In This Recipe

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Cake Pan, Seasonal

Anniversary Bundtlette Pan

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Lemon Anniversary Cakelets

40 Minutes

6 Servings

  • Ingredients
    • 1/ 2 cup butter, softened
    • 1 1/ 4 cups granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 2 cups cake flour
    • 1 teaspoon baking soda
    • 1/ 2 teaspoon salt
    • 1/ 2 cup plain yogurt
    • 1/ 2 cup buttermilk
    • Glaze:
    • 1/ 4 cup lemon juice
    • 1 1/ 2 cups sugar
    • 2 tablespoons corn syrup
  • Directions
    • Preheat oven to 350 degrees F (180 degrees C). Grease and flour pan. In large bowl, blend butter and sugar together on medium speed 2 minutes, until light and fluffy. Add eggs, vanilla, lemon juice and lemon zest. Add remaining ingredients and blend on low speed, 1 minute, scraping bowl often. Beat on medium speed 2 minutes, until well blended. Divide batter evenly among cavities. Bake for 20-25 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert onto cooling rack and cool for 15 minutes. While cakes are cooling, prepare glaze: In small saucepan, combine all glaze ingredients. Stir constantly over low heat until sugar dissolves, about 5 minutes. Remove from heat and let cool 5 minutes. Brush glaze over cakelets. Makes 6 cakelets.
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