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.
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Little Lemon Cakes
Ingredients
- 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
柠檬小蛋糕 Little Lemon Cakes
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：
- 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）
- 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。
- 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。
- 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。
- 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