Mini Glazed Lemon Cakes

Cakes

2 tablespoons butter, softened, divided

2 tablespoons sugar

2 small lemons, divided

1 package (9 ounces) yellow cake mix, see note

1 egg

8 ounces sour cream

Glaze

2 tablespoons lemon juice divided (from lemon used for cakes)

2 tablespoons butter

¼

cup sugar

Lemon knots, for garnish, see notes

For the cakes: Brush six, 1-cup glass, microwave-safe bowls with 1 tablespoon butter; sprinkle evenly with sugar.

Thinly slice one of the lemons using a sharp knife or mandoline fitted with thin slicing blade. Remove any seeds from lemon slices and place one slice into bottom of each bowl; set bowls aside.

Zest remaining lemon to measure 1 tablespoon zest; set lemon aside for glaze.

Place remaining butter into a large microwave-safe bowl and cook on HIGH 15-20 seconds or until melted. Add lemon zest, cake mix, egg and sour cream; whisk 1 minute or until smooth. Scoop batter evenly into prepared bowls. Place bowls in a circle on microwave turntable. Microwave on HIGH 4-5 minutes or until wooden pick inserted in centers comes out clean. Carefully remove cakes from microwave; cool in bowls 5 minutes.

For the glaze: Juice reserved lemon to measure 2 tablespoons juice. Melt butter in a microwave-safe measuring bowl. Stir in lemon juice and sugar; microwave on HIGH 30-60 seconds or until boiling.

To serve: Gently tap sides of bowls to release cakes; invert cakes onto cutting board. Transfer cakes to serving plates using a spatula. Drizzle glaze over cakes. Garnish with lemon knots, if desired.

Serves six.

Cook's notes: These cakes can be baked in a conventional oven, if desired. Place bowls on a medium sheet pan and bake at 350 degrees for 24-26 minutes. For a simple garnish, make lemon knots. For each knot, score two strips of zest from a lemon; tie them together in a knot.

@Recipe nutrition:Nutrition values per serving: 390 calories, 20 g fat (11 g saturated), 48 g carbohydrates, 0 fiber, 4 g protein, 70 mg cholesterol, 370 mg sodium.

Pampered Chef