Lemon Anniversary Cakelets

• 1/ 2 cup butter, softened
• 1 1/ 4 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 cups cake flour
• 1 teaspoon baking soda
• 1/ 2 teaspoon salt
• 1/ 2 cup plain yogurt
• 1/ 2 cup buttermilk

Glaze:

• 1/ 4 cup lemon juice
• 1 1/ 2 cups granulated sugar
• 2 tablespoons corn syrup

Preheat oven to 350 degrees F (180 degrees C). Prepare pan with baking spray with flour in it and use a pastry brush toe venly coat the details. You can also use Crisco/butter and flour the cavities.

In large bowl, blend butter and sugar together on medium speed 2 minutes, until light and fluffy. Add eggs, vanilla, lemon juice and lemon zest. Add remaining ingredients and blend on low speed, 1 minute, scraping bowl often. Beat on medium speed 2 minutes, until well blended. Divide batter evenly among cavities, filling each only 3/4 full. Bake for 20-25 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert onto cooling rack and cool for 15 minutes. If there is lefover batter, clean pan and repeat steps.

While cakes are cooling, prepare glaze: In small saucepan, combine all glaze ingredients. Stir constantly over low heat until sugar dissolves, about 5 minutes. Remove from heat and let cool 5 minutes. Brush glaze over cakelets. Makes 6+ cakelets.