Serves: 36 Notes: Prior to serving, drizzle lemon glaze over individual cakes then fill whole with cool whip and top with a raspberry. Wonderful for holiday parties! See our other mini dessert recipes by going to Recipes / Dessert Recipes / Mini on our website.
» Lemon Drizzle
2 cups confectioners sugar
1/2 cup fresh squeezed lemon juice
1 tablespoon fresh lemon zest
Mix all three ingredients together well. Use as drizzle over mini cakes before serving.
1 teaspoon ADAMS PURE LEMON EXTRACT (POWDER OR LIQUID)
1 3 oz package lemon flavored gelatin mix
1 18.25 oz package lemon flavored cake mix
1 cup water
3 large eggs
3/4 cups corn oil
Preheat oven to 350 degrees. In a large bowl, combine dry cake mix, water, lemon extract, gelatin mix, oil and eggs; beat with an electric mixer for at least 3 minutes. Fill greased and floured mini bundt pans 3/4 full. Bake for 10-12 minutes or until brown, pulling away from pan, and toothpick comes out clean. Cool completely and remove from pan.