Little Lemon Cakes 柠檬小蛋糕

These little lemon cakes are pretty quick to make and yet impressive with a slice of lemon on top and a brushing of lemon syrup over it.  They are tangy and refreshing, a hit for everyone at home. The sweet and sour  combination is perfect and the cake has a delicate soft crumb due to the egg separation method.  They are definitely perfect to enjoy as an afternoon tea snack with friends and family at home. If you’re a lemon lover, these little lemon cakes will surely have a place in your heart.

Little Lemon Cakes

If you're a lemon lover, these little lemon cakes will surely have a place in your heart

Author Ann Low

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 9 small cakes

Ingredients

 

MetricUS Customary

• 4 lemons
• 125 g butter - soft to touch
• 85 g caster sugar
• 2 large eggs
• 2 tbsp fresh milk
• 1 tbsp lemon juice
• 2 tsp lemon zest
• 150 g self-raising flour - or 150g cake flour with 1tsp baking powder

Lemon syrup

• 30 g lemon juice
• 4 tbsp caster sugar

Instructions

 

• Preheat oven to 180 deg C.  Grease a 9 hole muffin pan with butter or cooking spray. Cut nine 2mm-thick slices from 2 lemons. Place 2 tablespoons sugar on a plate. Dip slices in sugar and turn to coat. Place in prepared pan holes. (I've used a wrong muffin pan, the actual number of cakes should be 9 pieces not 6 as you have seen in the pic).
• Using an electric mixer, beat butter, sugar and lemon zest until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add lemon juice and milk and mix well. Sift flour over butter mixture and gently fold well with a rubber spatula.
• In another clean bowl, whisk egg whites until stiff peaks form. Gently fold egg whites into butter mixture with a rubber spatula. Divide mixture between prepared pan holes. Smooth top. Bake for about 20 minutes or until golden and a skewer inserted in centre of the cake comes out clean. 
• Lemon syrup - Boil the lemon juice and sugar over medium heat. Stirring constantly until sugar dissolved. Then simmer at lower heat for 2-3 minutes until syrup thickened.
• Invert cakes  and brush the hot lemon syrup over warm cakes generously and serve.

Notes

Please keep in mind that all ovens temperature and baking time varies

recipe adapted from here with slight adjustment

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柠檬小蛋糕 

酸酸甜甜，清新的柠檬香气的小蛋糕，会让你们爱不释口

• 4粒 柠檬
• 125克 软牛油
• 85克 细砂糖
• 2个 大鸡蛋，蛋黄蛋白分开
• 2汤匙 牛奶
• 1汤匙 柠檬汁
• 2茶匙 柠檬皮屑
• 150克 自发面粉或150克底筋面粉+1茶匙泡打粉
• 柠檬酱汁
• 30克 柠檬汁
• 4汤匙 细砂糖

材料：

1. 预热烤箱至摄氏180度。9洞玛芬烤盘抹上牛油，备用。在碟子上放入2汤匙细糖，将2粒柠檬切上9片柠檬薄片约2mm厚度，两面粘上细糖，放入玛芬盘内。（我用错了烤盘，所以照片里只看到6个）
2. 用电动打蛋器将牛油，细糖和柠檬皮屑搅打发。加入鸡蛋，一个一个的加。每加一个搅匀以后再加下一个。放入牛奶和柠檬汁，再拌匀即可。然后筛入面粉，用橡皮刮刀轻轻的翻拌均匀。
3. 在另一个干净的碗将蛋白打发至硬性状态。用橡皮刮刀拌入牛油糊里，翻拌均匀即可倒入准备好的玛芬盘里，抹平。送进预热烤箱烤约20分钟左右或竹签扎入蛋糕内部不沾糊就可以了。
4. 柠檬酱汁 –  柠檬汁及细糖一起煮滚（用中火），不停的搅拌至细糖融化。改换小火再煮约2-3分钟至浓稠即可。
5. 倒扣小蛋糕（蛋糕还有一定温热），将热柠檬酱汁刷在蛋糕上即可马上享用。**糖浆要刷多一点蛋糕才会湿润好吃。

• 个人烤箱不同，温度时间仅供参考，务必根据实际情况灵活调整