Here is a great cake for a party and you can make individual cakes for all your guests.
1 1/2 cups all purpose flour
1/4 teaspoon lite salt
1/8 teaspoon baking soda
1 1/4 cups sugar
1/2 cup salted butter, softened
1/4 cup firmly packed light brown sugar
1 teaspoon lemon extract
1 teaspoon fresh lemon zest
3 large eggs
1/2 cup whole buttermilk
1 recipe Lemon Glaze recipe follows
Preheat oven to 325F
Spray 18 wells or 2 (12 well) mini fluted cake pans with nonstick cooking spray with flour. Set aside.
In medium bowl, combine flour, salt and baking soda, whisking well. Set aside.
In a medium mixing bowl, combine sugar, butter, brown sugar, lemon extract,and lemon zest. Beat at high speed with an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, scraping down sides of bowl as necessary
Using a levered 3 Tablespoon scoop , fill 18 wells of prepared pans with batter. Taps pans firmly on countertop to level batter and reduce air bubbles.
Bake until a wooden pick inserted in centers come out clean, approximately 23 minutes.
Remove cakes from pans to a wire rack. Let cool completely,
Place wire racks over rimmed baking sheet. Pour lemon Glaze over cakes and let dry completely. Store in an airtight container for up to 2 days ready to serve.
LEMON GLAZE
2 cups confectioners sugar
2 teaspoons fresh lemon zest
1/4 cup fresh lemon juice
In a small bowl, combine confectioners sugar, lemon zest and lemon juice whisking u ntil smooth and creamy. Use immediately.
Source Tea time magazine
