MINI GLAZED LEMON CAKES

MINI GLAZED LEMON CAKES

CAKES:

2 T Butter, softened & divided
2 T Sugar
2 Lemons, divided
1 pkg Yellow Cake Mix (9 oz)
1 Egg
1 tub Sour Cream (8 oz)

GLAZE:

2 T Lemon Juice (from lemon used for cakes)
2 T Butter
1/4 C Sugar

Directions:
Grease 6 glass prep bowls with 1 Tablespoon softened butter; sprinkle evenly with sugar. Thinkly slice one lemon, with a V-shaped slicing blade. Remove seeds and place one slice into bottom of each prepared mini-glass bowl. Zest second lemon to measure 1 Tablespoon zest. Melt 1 Tablespoon butter in Classic Batter Bowl; add lemon zest, cake mix, egg and sour cream. Whisk 1 minute or until smooth. Divide batter evenly into prepared bowls. Place bowls in circle on microwave oven turntable. Microwave on High 4-5 minutes (or until wooden pick inserted in center comes out clean). Carefully remove cakes from microwave using Chef's Tongs; cool in bowls 5 minutes.

For Glaze: Melt 2 Tablespoons butter in 2-cup measuring cup. Juice Lemon to measure 2 Tablespoons lemon juice; add lemon juice and 1/4 cup sugar to melted butter in Easy Read Measuring Cup. Microwave on High 30-60 seconds (or until boiling). Gently tap sides of bowls to release cakes; invert cakes onto Cutting Board. Transfer cakes to serving plates using Mini-serving Spatula. Drizzle glaze over cakes.

Serves: 6