Brush six small microwave safe bowls with 1 T butter and sprinkle evenly with sugar. Thinly slice one of the lemons using slicer or sharp knife. Remove any seeds from lemon slices and place one slice into bottom of each bowl; set bowls aside.
Zest remaining lemon using grater to measure 1 T zest; set lemon aside for glaze. Place remaining 1 T butter into microwave safe bowl and microwave on high 15-20 seconds or until melted. Add lemon zest, cake mix, egg & sour cream; whisk 1 min or until smooth. Scoop batter evenly into prepared bowls. Place bowls in a circle on microwave turntable. Microwave on High 4-5 min or until wooden pick inserted in centers comes out clean. Carefully remove cakes from microwave using tongs or hot pad. Cool in bowls 5 min.
GLAZE:
For glaze, juice reserved lemon to measure 2 T juice. Melt butter in 2 cup measuring cup. Stir in lemon juice and sugar; microwave on High 20-60 seconds or until boiling.
To serve, gently tap sides of bowls to release cakes; invent cakes onto cutting board. Transfer cakes to serving plates using spatula. Drizzle glaze over cakes. Garnish w/ lemon zest, if desired.
*Note: if you do not have sour cream, you can substitute 8 oz cream cheese for a slightly heavier cake.
Yield: 6 servings.
