Gluten-Free Mini Lemon Fluted Tube Cakes

Instructions

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1. - Preheat the oven to 325 degrees F. Generously grease the cavities of a 12-cavity Mini Fluted Pan with nonstick cooking spray.
2. - Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
3. - Mix sugar, eggs, Greek yogurt, butter, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
4. - Distribute the batter evenly between the prepared cavities in the fluted pan. The cups should be almost full. Tip: You can pipe the batter into the cups for less messy distribution.
5. - Bake in the preheated oven for 16-20 minutes, or until the edges are golden and a toothpick inserted into the center of one of the mini cakes comes out clean.
6. - Cool mini cakes in the pan on a wire cooling grid for 5 minutes. Remove the mini cakes from the pan, flip over, and allow to cool completely on the wire cooling grid.
7. - While the mini cakes are cooling, whisk confectioners' sugar, 2 tablespoons of the lemon juice, and half-and-half together in a small bowl to make a thick glaze. If the glaze is too thick, gradually whisk in a little more lemon juice until your desired consistency. If the glaze is too thin, whisk in more confectioners' sugar as needed until your desired consistency. Drizzle the cooled cakes with the glaze, and if desired, garnish with additional lemon zest.