Do you have the need for speed?
Yeah, I agree. I can’t really pull off that type of expression.
But I really did feel as free as a pup with her head out the car window and her tongue waiving in the wind while on a bike this past weekend.
Aside from being in a car, which I can hope to assume no one out there sticks their head out the sun roof for the duration, there is nothing that has made me feel fast. Reveling in the fact that self-sufficiency and athleticism powers the wheels also boosts an inner appreciation of pedaling a bicycle.
But why was being on a bike so exhilarating?
Well, it wasn’t until I was halfway down the first block that I realized I hadn’t even ridden a bike in ten years and I felt like a kid again. That’s right, I even biked illegally on a sidewalk. Gasp! Well, as an adorable little lassie I never even knew this was technically not allowed so I suppose there’s plenty of room for improvement in my rebellious adult side.
And somehow the spin bikes at the gym aren’t quite the same. Indeed, going hands free is much simpler on gym bikes and as a notable default, the ground seems much less understanding on my outside bike.
I even rocked a pink ride, a side pony and a clunky helmet to boot. I was happier than I’ve been in a long time. They are so freeing, so fast and relaxingly simple.
I feel like desserts that follow suit can be just as rewarding. Quick assembly, simple and fresh ingredients and fast annihilation. Those types of classic recipes fulfill an excitement from your past, regardless the years of life in the person.
So today, I have adorable mini cakes that are reminiscent of the ones behind the glass in line at the breakfast shops only with way more flavor: Fresh Raspberry Strawberry Mini Cakes with Thick Lemon Glaze.
Oh yeah, and this thick icing recipe is the ultimate in a cake topper.
These sweet yellow cakes are picture perfect. Better than any coffee house morning snack, they boom with citrus and are capped with a thick, lemon glaze that creates a stunning presentation.
The berries are subtle, but when you get a bite with a ruby red, they make the lemon compete for top billing on your tongue. Moist through and through, they are the perfect troopers to pack if needed to perform for several days in a row. Rich but light. Utterly delightful.
And an added bonus?
No helmet required while enjoying.
Fresh Raspberry Strawberry Mini Cakes with Thick Lemon Glaze
Bright with a fresh lemon flavor and pops of moist berries, this cake delivers on all things summer. Baked into individual cakes and then draped in thick lemon icing, if these don’t make you the hit of the block party, nothing will.
Cake portion adapted from A Spicy Perspective
- 1/2 C butter, softened
- 1 C sugar
- 1 egg plus 1 yolk
- 1/2 T lemon juice
- 1/2 tsp lemon zest, packed
- 1 C plus 2 T all purpose flour, divided
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 C full fat Greek yogurt
- 1/2 C diced strawberries
- 1/4 C raspberries, cut lengthwise
- 1 C powdered sugar
- 1 T lemon juice
- 1/4 tsp vanilla
- 3-4 T heavy whipping cream
- small pinch fine sea salt
- Preheat oven to 375. Grease 3 mini loaf pans around the size of: 5.5 inches x 3 inches x 2 inches. If your pan is larger, note this and adjust your baking time accordingly.
- Toss the chopped fruit in 2 T of flour and the lemon zest. (Hint: keeping the fruit in the fridge before and after tossing in flour will keep fruit firm so while mixing, the beautiful red color doesn’t bleed avoiding an equally delicious pink cake).
- Sift together 1 C flour, baking soda and salt.
- Cream the butter and the sugar until light and fluffy, about 2-3 minutes. Add egg and mix then add the yolk and mix. Add the lemon juice and vanilla and mix again.
- Add half the flour mixture to the butter and stir until barely combined. Dump in all the yogurt and mix until almost combined and then repeat with the remaining flour.
- Fold in the floured berries using a spatula.
- Scoop or pour the batter into the prepared pans and level off with a knife.
- Place the pans in the preheated oven and immediately turn the heat down to 325. Allow to bake until a toothpick comes out with moist crumbs, about 30-40 minutes.
- Cool on a wire rack for 10 minutes, run a knife around the outside of the cakes and then invert to cool completely.
- For the thick lemon glaze, whisk together the sugar, lemon juice, vanilla and salt until thick and dry. Add 1 T cream at a time until desired thickness is achieved. Pour over cooled cakes. Enjoy!