1 C. all-purpose flour
1 tsp. Rumford Baking Powder
Snowball batter:
Lemon sauce:
3 eggs
1 tsp. grated lemon rind
1 C. sugar
1/2 C. lemon juice
3 Tbsp. water
1/2 C. sugar
Grated rind from 1 lemon
1 Tbsp. Clabber Girl Corn Starch
2 Tbsp. lemon juice
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.
Directions for lemon sauce: In a small sauce pan 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.
1 C. all-purpose flour
1 tsp. Rumford Baking Powder
Snowball batter:
Lemon sauce:
3 eggs
1 tsp. grated lemon rind
1 C. sugar
1/2 C. lemon juice
3 Tbsp. water
1/2 C. sugar
Grated rind from 1 lemon
1 Tbsp. Clabber Girl Corn Starch
2 Tbsp. lemon juice
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.
Directions for lemon sauce: In a small sauce pan 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.
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.