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This recipe for LEMON BLOSSOM, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Sutcliffe Thomas


2 c. proofed sourdough batter
1/2 tsp. baking soda
2 3/4 c. all purpose flour
1/2 tsp. salt
1 Tbs. baking powder
1/4 c. butter
1 tsp. sugar
1/2 c. milk
Melted butter

Preheat the oven to 350. Spray mini muffin pan with Pam. Combine cake ingredients and blend well with mixer until smooth, about 2 minutes. Fill each muffin half way and bake 12 minutes. Turn out onto a tea towel
Sift the sugar into a mixing bowl. Add the remaining ingredients and mix with a spoon until smooth.

With a fork dip the whole cakes into the glaze while they're still warm, Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.




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