Mini Valentine’S Day Cakes Recipe

Name: Mini Valentine’S Day Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all purpose flour; 1 teaspoon kosher salt; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons lemon zest; 10 tablespoons unsalted butter softened; 1 1/2 cups sugar; 1 large egg; 2 large egg whites; 1 1/2 teaspoons vanilla extract; 1 cup sour cream; 1 1/2 cups powdered sugar sifted; 3 tablespoons milk; 3 tablespoons lemon juice

Servings: persons

2 3/4 cups all purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons lemon zest
10 tablespoons unsalted butter softened
1 1/2 cups sugar
1 large egg
2 large egg whites
1 1/2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups powdered sugar sifted
3 tablespoons milk
3 tablespoons lemon juice

1
Heat oven to 350 degrees F. Lightly butter and flour a KitchenAid(R) Professional-Grade Nonstick Angel Food Cake Pan.
2
In a large bowl, sift together the flour, salt, baking powder and baking soda; whisk in the lemon zest and set aside.
3
Fit a KichenAid(R) Stand Mixer with the flat beater attachment and cream the butter on medium high for 1 minute. With the Stand Mixer still running, gradually add in sugar and beat until well combined.
4
Turn the Stand Mixer to low and add in eggs, one at a time, beating until fully combined before adding the next one. Turn off the Stand Mixer and scrape down the sides as needed. Then, add the vanilla extract and beat until combined.
5
With the Stand Mixer off, add flour and sour cream in three parts. Beat each addition on medium for 15 seconds. Scrape down the sides before each addition.
6
Once you've added everything to the batter, divide the batter among the 9 wells in the Angel Food Cake Pan. Bake at 350 degrees F until the cakes spring back when gently pressed and cake tester is free of wet crumbs when inserted in the center; about 20-25 minutes. Start checking for doneness at 18 minutes. Remove from the oven and transfer to a wire rack to cool completely before glazing.
7
Combine and whisk together sugar, 2 tablespoons milk and 2 tablespoons lemon juice. Add in remaining tablespoon of milk or lemon juice as needed to achieve a pouring consistency. Pour glaze onto cakes.

1258

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 3/4 cups all purpose flour, 1 teaspoon kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Mini Valentine’S Day Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Valentine’S Day Cakes

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