Lemons for February

Friends, don’t know about you, but I’ve gotten real tired of February being all chocolate and hearts. Sometimes you need bright and fresh, and these lil cakes will do the trick! Easy and so yum. On another note, if any of you are interested in a Medicinal Mushroom class in March, shoot me an email – mary@maryjwhite.com. It will be a great learning experience and you go home with treats. Enjoy these lovely treats, and take good care of yourselves. Love! MJW

                                                         Super Lemon Happy Cakes

I found this recipe in the Seattle Times, played with it some, and viola! Delicious lil cakes with huge lemon flavor, and if you use the infused butter, they guarantee a fine time! For one dozen, you’ll need:

1 ¼ C. sugar

3 lemons, zested and juiced

2 C. flour

2 tsp. baking powder

1 tsp salt

1 egg

2 Tb. lemon juice

½ C. melted butter, infused, half plain (use more or less infused butter depending on tolerance)

1 C. whole milk

Powdered sugar

Grease and flour a 12-cup muffin tin. In a large mixing bowl, rub the peel into the sugar. Then mix in the flour, baking powder, and salt. In a small bowl, mix the egg, lemon juice, butter, and milk. Pour the wet stuff into the dry and stir gently to combine. Using an ice cream scoop, fill each cup, then bake for 21-22 minutes. While those bake, mix the remaining lemon juice with approx. ½ C. of powdered sugar for the glaze. When they’re done let cool for a few minutes, then turn out onto a rack with something underneath to catch drips. Turn the cakes out onto the rack and brush all over with the glaze. You can also add ½ C. of chopped dried cranberries, blueberries, or cherries. If you use the ¼ C. infused butter, you’ll have approx. 25 mg. per cake. Do serve with whipped cream and anticipate lots of smiles.  www.maryjwhite.com