Lemon Cakes with Honey Lemon Glaze

My lemon cake recipe (a favorite on the baby shower circuit)

• 1 1/2 c. Self Rising Flour
• 1 1/4 c. All Purpose Flour
• 2 c. sugar
• 1 c. butter, softened
• 4 eggs
• 1/2 c. dry white wine
• 1/2 c. fresh squeezed lemon juice
• 1-2 tbsp lemon extract

1. Preheat oven to 350
2. Spray mini bundts with cooking spray
3. In a small bowl, combine flours and set aside.
4. In your Kitchen Aid (or large mixing bowl) on medium speed, cream the butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time. Add the dry ingredients in 3 parts alternating with wine, juice and extract. Be careful not to overbeat.
5. Bake for approximately 25 minutes, though I start testing after 15 to avoid burning.

Honey Lemon Glaze

• 1/2 cup Buckwheat honey
• Juice of 1 large lemon
• 2-4 tablespoons confectioner's sugar

Mix honey and lemon juice in small saucepan until runny. Whisk in confectioner's sugar. Remove from heat and let set up a little bit (just a few minutes). Pour over cakes either immediately before serving, or pour over cakes and immediately refrigerate. Yum!

tiny candy bees from Confectionery House