Mini lemon cakes
These mini loaf cakes are extremely zesty, soft and fluffy. They are very easy to make too - all you need to do is mix all the ingredients together, you can even use only one bowl to prepare them. The size makes them a perfect lunchbox snack!
Makes around 8 small loaves
Ingredients
for the cake:
200g unsalted butter, at room temperature
250g granulated sugar
3 medium eggs
zest of two lemons
250g self-raising flour
1/2 teaspoon baking powder
100ml milk
for the glaze:
150g icing sugar
juice of one lemon
for the candied lemons:
230g granulated sugar
250ml water
Instructions:
for the cake:
- with an electric mixer or a wooden spoon, beat together the butter, suggar, eggs and lemon zest.
- in a separate bowl, sift the flour and baking powder then add to the wet ingredients.
- mix until combined and then add the milk
- divide the batter between the cases and bake in 180 C (350 F) for around 50 minutes, or until a toothpick comes out clean
to make the glaze:
- in a bowl, sift the icing sugar
- squeeze out the lemon juice and add to the icing sugar while stirring
- the glaze should not be too runny
- drizzle the cakes with lemon glaze when they've cooled down completely
to make the candied lemons:
- with a sharp knife, cut the lemons into paper thin slices
- in a medium saucepan, bring one cup of water to boil and add the lemon slices
- take the pan off the heat, and let the lemons soften for around 3 minutes then drain
- in a skillet or a small pan, combine the sugar with 250 ml water and bring to boil
- reduce the heat to medium and add the lemon slices
- simmer for around 1 hour then dry off on a baking parchment
Enjoy the lemon cakes :)
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