These babycakes are a bit like a little girl who’s grown up and is getting ready for her first prom – sweet, simple and soft, but all dressed up and looking glamorous!
When I ran across this recipe a couple of months ago, it really stuck in my mind. It is such a simple recipe, but for some reason, it just really appealed to me. I could almost taste the cookies and couldn’t wait for an opportunity to try them.
So when it was time again for Monthly Munchies, it was a natural choice. I wanted to dress things up this month a little, though, so instead of doing these as cookies, I did them as bars and used a cutter to make pretty shapes. The texture is much more cakey than cookie-like, so it worked out perfectly.
This was done in a 9×13 pan, and they rose a little taller than I expected. Next time I would use a larger pan to get a little bit smaller babycakes. So choose your pan depending on how big you’d like them to be.
This recipe didn’t disappoint. They are delicious and soft, with that trademark buttermilk flavor. Cutting them into pretty shapes before drizzling allows the glaze to drip appetizingly down the sides. Everyone commented on it, so do take the extra few minutes to give them that special touch.
- 3 cups all-purpose flour
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup well-shaken buttermilk
- 2 cups confectioners sugar
- 4 tablespoons well-shaken buttermilk
- 3/4 teaspoon pure vanilla extract
Preheat oven to 350°F with rack in middle. Line a 9×13″ or larger pan with parchment or foil and spray lightly with baking spray. Set aside.
Measure flour, baking soda, and salt into a small bowl and whisk to combine.
Add zest to sugar in mixer bowl and rub together with fingers until sugar is moist and fragrant. Add butter and beat until pale and fluffy. Add eggs 1 at a time, beating well after each, then beat in vanilla.
Mix in flour mixture and buttermilk alternately at low speed, beginning and ending with flour mixture, and beat until smooth.
Pour batter into prepared pan and spread with a rubber spatula. Batter will be thick, so you will need a little patience and a gentle touch to get it spread evenly and without displacing your parchment (if using).
Bake for 25-30 minutes or until golden brown and toothpick tester comes out clean (moist crumbs okay).
Place on rack and prepare glaze while cake cools.
Whisk glaze ingredients in a bowl until smooth.
Remove cake from pan. It’s okay if it is still a little warm as long as you can handle it comfortably. Using cookie or biscuit cutters, cut into shapes, placing cutter carefully to avoid waste. Move babycakes onto a piece of parchment, foil or wax paper because you WILL have some mess from drizzling the glaze.
Use a spoon to drizzle about a tablespoon or a little less onto the top of each babycake, encouraging glaze to drip down the sides. If desired, top with a berry or other decoration. Allow to sit until glaze has dried.
Store in an airtight container at room temperature.