Mini Lemon Cake

These mini cakes are great for afternoon tea with a cup of coffee or tea. They are like Madeleines, but less buttery and not too sweet. 

Mini Lemon Cakes (makes 12)

Ingredients

Dry
110g plain flour
1 teaspoon baking powder

Wet
2 eggs
75g melted butter
20g brown sugar
40g castor sugar
1 teaspoon vanilla extract
1 tablespoon clear honey
A pinch of salt
Zest of 1 lemon
1 tablespoon of lemon juice

Method

1. Sift flour and baking powder into a bowl. Set aside

2. Beat the eggs lightly using a balloon whisk in another bowl. Add the rest of the wet ingredients and whisk till smooth.

3. Add in the flour mixture by batches and mix using whisk or spatula till combined. Don't over mix.

 

4. Preheat oven to 190 degree

5. Fill the mini cake cases (diameter is 6cm, height is 2cm) about 2/3 filled. Bake for about 10-15 minutes till light golden brown or  skewer comes out clean.  

6. Cool on a rack.

7. Dust with icing sugar before serving if you like.