Description
Delightful mini cakes filled with luscious lemon curd, perfect for any occasion.
Ingredients
Scale
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 50 grams granulated sugar
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons melted unsalted butter
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 2 large eggs (for the curd)
- 2 tablespoons granulated sugar (for the curd)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (for the curd)
- 30 grams unsalted butter (for the curd)
Instructions
- Preheat your oven to 180°C (350°F) and grease your mini cake pan.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, whisk together egg, milk, melted butter, lemon zest, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Divide the batter among the cake cups, filling each about two-thirds full.
- Bake for 12 to 15 minutes, until a toothpick comes out clean.
- In a saucepan, whisk together eggs, sugar, lemon juice, and lemon zest over medium heat to make the lemon curd.
- Stir until thickened (about 8-10 minutes) and remove from heat. Whisk in butter until smooth.
- Once cooled, cut a well in each cake and fill with lemon curd.
- Serve immediately or chill before serving.
Notes
Make-ahead tips: Prepare lemon curd a day in advance; cakes can be frozen. For added flavor, consider using fresh berries or a dash of herbal zest.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon, mini cakes, dessert, baking, spring