Mini Lemon Cakes

The reason for me to cook or bake is quite simple. Most of the time it comes from "I want".

Want to eat, want to try the recipes, want to use the (new) pan, or just want to take the photo.

And this time the reason is I want to use this lemon cake pan, that I bought almost 2 years ago. 

And I don't know why I bought only 1. Well, every time that I saw it I always want to have 2 of it (to get 12 lemon cakes) and I think about buy 1 more. But I can't buy it before I try it first.

So, you can see that this recipe is small. It gives you only 6 mini cakes. 

I think that this recipe is very close to madeleine both in method and ingredient. The difference is 1. adding lemon to the batter 2. no need to rest the batter overnight and 3. it covered with icing.

You may think that the cake will be too sweet from the icing, but for me, I think it makes the cake more delicious, as the icing is not only sweet but it comes with tanginess and lovely fragrance from the lemon too. 

Recipe: Mini lemon cake

สูตรภาษาไทย: เลมอนเค้ก 

日本語のレシピ： レモンケーキ

Youtube: เลมอนเค้ก/ Mini lemon cake/ レモンケーキ

Mini Lemon Cakes

Makes 6 (using lemon cake pans)

Lemon cake

50 g ................. Unsalted butter

1 tsp ................. Lemon juice

......................... Lemon zest from one lemon

50 g ................. Cake flour

1/4 tsp ............. Baking powder

1 ....................... Egg (60 g)

1/4 tsp ............. Salt

50 g .................. Granulated sugar

Lemon icing

70 g .................. Icing sugar

1 1/2 tsp ........... Lemon juice

Brush 6 lemon cake pans with butter.

Preheat an oven to 180℃

Melt the butter in a microwave and let it cool completely (or about 25℃) before using it.

Zest the lemon.

Sift the cake flour and baking powder together. Set aside.

Beat the egg with salt until foamy, add the sugar gradually and beat with high speed for  5-7 minutes.

Add the lemon juice and zest, then beat with low speed for 2 minutes.

Pour the sifted flour mixture into the bowl and fold with a spatula until combine.

Pour the melted butter into the bowl.

Fold until combine.

Divide the batter into the prepared pans.

Bake in 180℃  Preheated oven for 15-17 minutes.

Remove from the pans and let them cool completely on a wire rack.

Mix the icing sugar and lemon juice together.

Dip the top of the lemon cake into the icing. Let the icing dry before serving.

*If you want to decorate do it before the icing dry.

Mini Lemon Cakes