Lemon-Lime Tea Cakes... with sherbert.

These little cakes are a fabulous desserts that are drizzled with a lemon syrup to complement the lemon and Lime zest and juice in the batter.

Ingredients:
1/2 cup unsalted butter, room temperature, plus more for pan
11/3 cups sugar
1 teaspoon finally grated lemon zest, plus 1 teaspoon fresh lemon juice
1 teaspoon finally grated lime zest, plist 1 teaspoon fresh lime juice
2 large eggs
1 cup all-purpose flour
1/4 teaspoon coarse salt
1 lemon (ends but off), very thinly sliced and seeded

Step 1
Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zest on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scrapping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and toothpicks inserted in center comes out clean, about 15 minutes.

Step 2
Meanwhile, in a small saucepan, com pine 2/3 cup water and 2/3 sugar; cook over medium, stiffing occasionally, until sugar dissolves about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minted.

Step 3
With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemony syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

I added some sherbet for a plash of color and as a flavor intensifier.