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Lemon Dot Cakes Recipe

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Lemon Dot Cakes are delightful mini lemon-flavored cakes topped with a creamy lemon frosting and coated with colorful nonpareil sprinkles. These bite-sized treats are perfect for parties or as a sweet snack, combining a soft, moist lemon cake base with a tangy, smooth frosting and a fun decorative finish.

Ingredients

Cake

  • 15 ounces lemon cake mix, prepared according to box directions

Frosting

  • 1 cup salted butter, at room temperature
  • 6 cups powdered sugar
  • 8 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract

Toppings

  • Nonpareil sprinkles

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 10×15 inch jelly roll pan thoroughly. Prepare the lemon cake mix according to the package instructions. Pour the batter evenly into the prepared pan and bake for about 18 minutes. The cake is done when it springs back when lightly touched in the center and a toothpick inserted comes out clean without wet batter. Remove from the oven and allow it to cool completely.
  2. Make the Frosting: In a large bowl, beat the softened salted butter until it becomes fluffy using electric beaters. Gradually add the powdered sugar one cup at a time, along with the lemon juice and vanilla extract. Continue beating until you achieve a smooth and silky frosting. If the frosting is too thin, add more powdered sugar; if too thick, add a little more lemon juice to reach the desired consistency.
  3. Cut the Cake Rounds: Once the cake has cooled, use a cookie cutter that matches the diameter of your cups or ramekins (or use the cups themselves) to cut out rounds of cake. If edges are rough, don’t worry, they won’t be visible once assembled.
  4. Assemble the Dot Cakes: Place each cake round into individual 6-8 ounce jars, cups, or ramekins. Top each cake with a generous amount of lemon frosting, spreading it smoothly and evenly to the top, creating a flat surface.
  5. Decorate with Sprinkles: Pour nonpareil sprinkles into a bowl. Dip the frosted cake tops headfirst into the sprinkles to completely cover the frosting. Set aside the finished lemon dot cakes and serve chilled or at room temperature.

Notes

  • Ensure butter is softened to room temperature before making the frosting for best results.
  • If you don’t have a cookie cutter, use the cups or ramekins as molds to cut the cake rounds.
  • Nonpareil sprinkles add a festive touch but can be substituted with other decorative sprinkles if desired.
  • Store the lemon dot cakes in the refrigerator to keep the frosting fresh, especially in warm weather.
  • Allow cakes to come to room temperature before serving for best flavor and texture.

Find it online: https://marthatasty.com/lemon-dot-cakes-recipe/