Little Lemon Breakfast Cakes

I bought cake flour in July with the expectation of making scones. Fast-forward almost 7 months and I finally got around to using it. Not as I originally planned, but for these cute and tasty concoctions. They are definitely not scones, or biscuits, but are really more like breakfast cakes. They are not too sweet (just 1/4 cup of sugar), the glaze gives it a nice lemony kick, and the cake flour makes them super light.

They are the perfect way to make morning a little extra special. Or to bake for a friend coming over to study criminal law (as was the case here). They also come together and bake up really quickly, which is great if you have a legal writing assignment to finish. Enjoy!

Little Lemon Breakfast Cakes

2 cups of cake flour
1 tablespoon baking powder
1/2 teaspoon of salt
1/4 cup of granulated sugar
zest of 1 lemon
1 1/3 cup heavy cream
juice of 1 lemon

3/4 cup confectioner's sugar
juice of 1 lemon

1. Sift flour, baking power, salt and sugar together. Add the zest.

2. In a separate bowl combine the heavy cream and lemon juice. Slowly add the liquid mixture to the dry, stirring until just combined.

3. On a floured surface knead the dough. Don't be afraid to add enough flour to make the dough manageable. Gently spread the dough until 1/2 inch thick.

4. Using a biscuit cutter, cut circles and place on a parchment covered baking sheet.

5. Bake for about 20 minutes until the bottoms are just browned.

6. In a separate bowl whisk together lemon juice and confectioner's sugar. When the cakes are done, let cool for a few minutes and then cover with glaze.