Petite Lemon Cakes

Published October 23, 2014 by Ninik Becker

Petite Lemon Cakes

Petite Lemon Cakes.

Petite Lemon Cakes

Moist, soft, cute cakes.

Petite Lemon 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

Ingredients :

  • 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.

Petite Lemon Cakes

  • Let cool in the ramekins, loosen with a knife to remove.

Petite Lemon Cakes

Transfer to serving plate and garnish with lemon sliced and a dollop of whipped cream if you like.

Enjoy with hot drinks.

Petite Lemon Cakes




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