A lemony sweetness in these moist mini cakes is a perfect little delicate dessert! If you love lemony flavor in a cake, you will love these!
I love lemon recipes. It is such a refreshing flavor. The cheery yellow, the bright taste, and the smell of fresh lemons makes me happy! All of that in light fluffy little cakes, drizzled with a tasty warm lemon sauce.
The Lemon Snowballs recipe is on page 98 of the Rumford Complete Cookbook from 1908. Below is a photo of the recipe.
Here is my version with some revisions.
Lemon Snowballs, A Rumford Complete Cookbook Recipe
1 C. sugar
3 Tbsp. water
Grated rind from 1 lemon
2 Tbsp. lemon juice
1 C. all-purpose flour
1 tsp. Rumford Baking Powder
1 tsp. grated lemon rind
1/2 C. lemon juice
1/2 C. sugar
1 Tbsp. Clabber Girl Corn Starch
In a bowl beat the yolks of the eggs and the sugar together until light and well mixed.
Add the water, lemon juice, and grated lemon rind.
Then add the flour and baking powder and mix all together well.
In a separate bowl, beat the whites of the eggs until stiff, then add them to the batter mixture and fold in gently.
Grease a mini muffin pan and add about a Tablespoon of batter to each.
Bake at 350° F. degrees for 10 minutes.
Remove from oven and cool.
Remove from muffin pan and roll lemon cakes in powdered sugar.
Serve with warm lemon sauce.
In a small saucepan add the grated lemon rind, lemon juice, sugar, and corn starch. Stir until well blended.
Bring to a boil over medium heat stirring constantly.
Reduce heat to a simmer and cook for an additional 2 minutes, sauce will thicken.
Remove from heat and serve warm.
Refrigerate extra sauce for up to 1 week.
Delightful, delicate, lemony! Enjoy!