My husband unlike my father, loves almost every sweet! When I first made this recipe, at the end you dip the cakes in a glaze and he was hanging out with me while I was doing it, and his words were, if you dip it once it will be good, it you dip it twice, it’ll be even better! My husband is a great father and role model. I am very blessed to have him in my life. I also love making these little tea cakes for him, because he loves them and they’re easy to make I love a recipe that starts with cake mix, it cuts out steps and time when you’re baking and that’s always a plus! In a large bowl, combine cake mix, pudding mix, sour cream and milk in a bowl Then add eggs one at time, take a cookie scoop and put your batter in a greased mini muffin pan Bake for 12 to 15 minutes and while they are baking, make the glaze that you are going to dip your cakes in With some confectioners sugar, lemon zest, lemon juice and milk. When your cakes come out of the oven, let them cool a few minutes the with a spoon go around the outside of every cake and pop them out of the pan then dip them into the glaze. If you look at the pictures, see that the glaze is a little thin, you want it that way so you can dip them into the glaze and not frosting them with the glaze Then put them on a baking rack with a pan under it to catch the drips (I line my pan with newspaper or brown paper bags to help with the clean up of the drip pan, you could use parchment paper, but newspaper and bags are free!) and let the glaze set. This recipe makes a lot, so if you’re having a party, this is a great recipe. Recipe:
Makes 50 – 60 mini muffin cakes
1 box of lemon cake mix
1 pkg. of lemon instant pudding mix
4 large eggs
1 1/4 cups of sour cream
1/2 cup of milk
Preheat oven to 350 degrees. Empty your cake mix and pudding mix in a large bowl, then add the sour cream and milk, and start mixing your ingredients, then add your eggs one at a time until fully incorporated. Take a cookie scoop and fill your well greased mini muffin tin. Bake at 350 for about 12 – 15 minutes, remove from oven and let the cool in the pan for 10 to 15 minutes. Using a spoon or knife go around the outsides of the cakes and pop them out of the pan.
4 cups of confectioner sugar
1/2 cup of milk, maybe more to make it thin enough
In a bowl add your sugar, zest one of your lemons, then add the juice of both lemons, stir. Then slowly drizzle your milk in and add enough until when you remove your fork or whisk the glaze streams down Taking two or three cakes at a time, put them in your bowl with the glaze, turn them over to coat completely and if your like my husband, turn them around a couple of times!