Bright, zesty, and irresistibly soft, these Lemon Mini Cakes are the perfect treat for any occasion. With a delicate crumb and a refreshing citrus flavor, they offer a balance of sweetness and tanginess in every bite. These individual-sized cakes are great for tea time, parties, or whenever you’re craving a homemade dessert. Plus, they’re incredibly easy to make with just a handful of pantry staples.

Preparation Time

• • Total Time: 35 minutes
  • Preparation Time: 15 minutes

• Baking Time: 20 minutes

Ingredients

• • 1 egg
  • 5 and 1/2 tablespoons of sugar (70g)

• • A pinch of salt
  • 3 and 3/4 tablespoons of vegetable oil (50ml)
  • 5 and 1/4 tablespoons of milk (80ml)

• • Zest of 1/2 lemon
  • 3 tablespoons of lemon juice (40ml)
  • 1 cup of all-purpose flour (130g)

• 1/2 tablespoon of baking powder (7g)

Directions

1. 1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a mini muffin tin or small cake molds.
   2. Whisk the Egg Mixture: In a mixing bowl, beat the egg with sugar and a pinch of salt until the mixture is pale and slightly frothy.

1. 1. Add the Wet Ingredients: Stir in the vegetable oil, milk, lemon zest, and lemon juice. Mix until well combined.
   2. Incorporate Dry Ingredients: Sift in the flour and baking powder, then gently fold the mixture until no lumps remain. Avoid overmixing.
   3. Fill the Molds: Pour the batter into mini cake molds, filling each about 3/4 full to allow room for rising.

1. Bake: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool and Serve: Let the cakes cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them plain or dusted with powdered sugar.

Nutritional Facts (Per Mini Cake)

• • Calories: 120 kcal

• • Carbohydrates: 18g
  • Protein: 2g
  • Fat: 5g

• Sugar: 8g
• Fiber: 0.5g

The Origins and Popularity of Mini Cakes