Little Lemon Cakes
If you're a lemon lover, these little lemon cakes will surely have a place in your heart
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
Please keep in mind that all ovens temperature and baking time varies
recipe adapted from here with slight adjustment
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