10/14/2013

Lemon cakes are my favourite


A few weeks back, my lovely friend Caro brought home a little something for me from her holidays in Portugal. It was this brilliant recipe board with little cake moulds stuck to it. And because this is incredibly awesome, I had to try it out immediately. So, I made the best tiny lemon cakes in the history of the universe, and they are really, really succulent and actually taste like lemons and not just like a sweet candy version of lemons. Yay!

You need:
5 lemons
2 eggs
100gr butter (soft)
60gr sugar
60gr brown sugar
100gr wheat flour
1 tsp. baking powder



Preheat the oven to 175°C and heat up a tablespoon of butter to liquify it. You will grease up the cake mould(s) with it. Whip the butter and the two sugars into a fluffy mass. Add the eggs. Mix the flour with the baking powder and add that slowly to the rest. Now add 20ml of freshly squeezed lemon juice and ground lemon zest of 3 lemons (make sure you thoroughly wash them first!).


Put the cake in the mould(s) (if you don't have small moulds, you can also use little cupcake paper liners or a single large cake mould). Put the whole thing into the oven until it's slightly browned on top and the centre is no longer sticky when you stick a wooden spoon in it. While the cake is in the oven, squeeze the remaining lemons into a bowl.


When you get the cake out it will be hot (DUH!), but you should absolutely try and get it out of the mould before it gets cold. Push the warm cake(s) into the lemon juice bath so they get completely soaked. This is the most important step in the process, because the cake needs to absorb large quantities of lemon jucie before it cools off. Leave it on a cooling rack and then sprinkle it with powdered sugar.

Et voilĂ !




To use the technical term: Amazeballs!

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