Choose small lemons for this recipe so the slices fit better into the bottoms of the Prep Bowls.
For cakes, brush six (1-cup) Prep Bowls with 1 tbsp of the butter; sprinkle evenly with sugar. Thinly slice one of the lemons using Ultimate 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 using Microplane® Adjustable Fine Grater to measure 1 tbsp zest; set lemon aside for glaze. Place remaining 1 tbsp butter into Classic Batter Bowl; microwave 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 using Chef's Tongs; cool in bowls 5 minutes.
Meanwhile, for glaze, juice reserved lemon to measure 2 tbsp juice. Melt butter in (2-cup) Easy Read Measuring Cup. 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 Mini-Serving Spatula. Drizzle glaze over cakes. Garnish with lemon knots, if desired.
U.S. Nutrients per serving: Calories 390, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 70 mg, Carbohydrate 48 g, Protein 4 g, Sodium 370 mg, Fiber 0 g
These cakes can be baked in a conventional oven, if desired. Place Prep Bowls onto Medium Sheet Pan and bake at 350°F for 24-26 minutes. Proceed as recipe directs.
For a simple garnish, make lemon knots. For each knot, score two strips of zest from a lemon using Zester/Scorer; tie them together in a knot.
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