Petite Lemon Cakes.
Moist, soft, cute cakes.
Today’s experiment is about petite cakes made from fresh lemon juice along with it zest that I mixed into the mixture. The result is soft and moist cakes with fresh lemon flavor.
And just like other my experimental recipe, I made in small portions too. If it work great, the measurement can be double.
Makes 4 or 5 small ramekins
- 3/4 cup flour
- 1 tsp baking powder
Sift those two above together, set aside.
- 2 eggs
- 3/4 cup confectioner sugar
- 1/3 cup whipped cream
- 2 tbsp butter, melted (microwave or put in a small bowl inside a bigger bowl with hot water. The butter will melt slowly while you doing something else.
- 3 tbsp fresh lemon juice
- 1 heaped tbsp lemon zest
- lemon slices for garnish
- Preheat oven at 180 C, rack in the middle. Grease the ramekins.
- Whisk ( I use hand whisk) sugar and eggs until sugar dissolves.
- Add lemon juice, lemon zest and whipped cream. Stir to combine.
- Add sifted flour+baking powder, slowly stir using a spatula. Add the melted butter. Do not over mixed.
- Spoon some batter cakes into greased ramekins 3/4 full.
- Bake until golden brown ( a toothpick comes out clean) about 20 minutes, depending on your oven.
- Let cool in the ramekins, loosen with a knife to remove.
Transfer to serving plate and garnish with lemon sliced and a dollop of whipped cream if you like.
Enjoy with hot drinks.