Making my coffee this morning I caught a glimpse of my bubble gum pink KitchenAid mixer looking like she was ready for a party. I decided to oblige the little lady with a cake.
I'll share my recipe with you, but if you make them you're going to have to let me know what you think.
1 1/2 Cup all-purpose flour
1 tsp Baking powder
1/2 tsp Salt
1/2 stick (2 ounces) butter UNSALTED and room temperature.
2 ounces Cream cheese room temperature.
1 Cup Granulated Sugar
3 Large eggs
2 Tbsp Limoncello
1/2 Cup Whole milk
Zest of 1 Lemon
Juice of 1 Lemon
Preheat your oven to 350° Grease and flour your mini cake tray. (Clearly you can use cupcake wrappers, but if you grease and flour you'll get a little crisp on the outside of these which makes them perfect.)
Combine the flour, baking powder and salt and set aside.
Combine the butter, cream cheese and sugar in a mixer with a paddle attachment for about 2-3 minutes until creamy and light. Add the eggs one at a time allowing for each to be incorporated fully before adding the next. Then add the limoncello and beat for an additional minute to ensure everything is well blended.
Change the mixer speed to low and alternate adding the flour and milk. You should always start and end with with the flour. After you've incorporated all of the flour and milk add in the lemon juice and the lemon zest.
Neatly pour your batter into your cake pan and bake for about 20 minutes.
Ice your cakes and garnish. I used a lemon butter cream and some mint leaves.
There you have it. The lemon butter cream you see topping them I just sort of threw together. I don't really have a recipe for it. When I make it again, I'll measure and share that with you all.