Mini Valentine’S Day Cakes

1. 1

   Heat oven to 350 degrees F. Lightly butter and flour a KitchenAid(R) Professional-Grade Nonstick Angel Food Cake Pan.

2. 2

   In a large bowl, sift together the flour, salt, baking powder and baking soda; whisk in the lemon zest and set aside.

3. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.