Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Cake
- ⅔ cup all-purpose flour
- ⅓ tsp baking powder
- Pinch of salt
- ½ cup granulated sugar
- 2 tbsp unsalted butter, room temperature
- ½ tbsp canola oil
- 1 large egg
- ⅓ cup milk
- 1 tbsp finely grated lemon rind
- 1 tbsp fresh lemon juice
Icing
- 1 cup powdered sugar
- 2 tbsp unsalted butter, room temperature
- ½ tbsp lemon rind
- 1 tbsp fresh lemon juice
- Milk, as needed for texture
- Preheat oven to 350 degrees F.
- Spray two 4-inch ramekins with cooking spray and sprinkle with flour. Shake around until the flour evenly coats the ramekins.
- In a standalone mixer with the paddle attachment (you can also use an electric hand mixer), add butter, oil, sugar, lemon juice, lemon rind and salt.
- Mix on medium speed until creamy.
- Add the egg and continue mixing.
- In a separate bowl, whisk together the flour and baking powder.
- Add the flour mixture and milk, alternating, while mixing on low speed.
- Evenly transfer the batter to the two ramekins and place in the oven.
- Bake for 20-25 minutes, or until a toothpick comes out clean after piercing the center.
- Remove from the oven and let stand 15 minutes to cool before removing.
- Use a butterknife to loosen the sides of the cakes and flip upside down onto a cooling rack.
- In the meantime, add all ingredients for the icing to a bowl and beat together.
- Once cooled, cut the top part of the cake off to make a flat surface, then cut the cakes in half.
- Frost one half of the cakes, then top and frost the rest.
- Decorate the top with light whipped cream and lemon twists.
Makes two 4-inch cakes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/mini-lemon-cake/
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