Beehive Mini Lemon Cakes with Almond Icing

We Utahns have an affinity towards the beehive. As a symbol of our pioneer ancestors who crossed the plains and settled here in the Salt Lake Valley as early as the 1840's, it became an emblem of sorts that represented their thrift, industry, and perseverance. The beehive is especially common within my church. Yes, this blog supports history snippets!

So be it as no surprise that when my mom saw some mini Beehive-shaped cake pans there was little restraint in purchasing one. The recipe accompanying the cake pan seemed perfect. I could already taste how yummy it would be- 1 cup butter, 4 eggs, milk, lemon zest..... mmm hmm. It's the kind of cake batter that tastes like a thicker version of sugar cookie dough and if you are familiar with that than you know exactly the level of deliciousness I'm alluding to.

If you don't have a Beehive shaped cake pan, which, can't blame ya if you don't, a mini bundt cake pan would be perfect. Otherwise, you can try baking this as a cake or cupcakes.

Beehive Mini Lemon Cakes w/ Almond Icing

1 cup butter

2 cups white sugar

4 eggs

3 tsp. vanilla

2 1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1 whole lemon, zested

1 cup milk

Preheat oven to 350. Grease and flour the pan. Mix flour, baking powder and salt-set aside. In large bowl cream the butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in the vanilla. Beat in flour mixture alternately with one cup o f milk mixing just until incorporated. Pour batter in the pan and bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean. Cool for ten minutes. Invert on a wire rack and cool completely.

Icing:

1/4 cup milk

3/4 cup powdered sugar

1/2 tsp almond extract

Mix the above together- although, you may need to fiddle with the components in order to achieve an icing texture that you are comfortable with. Pour over cakes- make sure they are all the way cooled down. Refrigerate leftovers.