Soft lemon cakes, delightful mini cakes with a lemon scent, and in this case, they also have the shape of the fragrant citrus fruit, because sometimes a cute mold is all it takes to achieve a stunning result that is pleasing to both the palate and the eye. If you want to purchase the same mold as mine, I’ll leave the link among the tools. But now let’s prepare the “soft lemon cakes” together.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 1 pinch salt
- 3 1/2 tbsp sunflower oil (or corn oil)
- 1/2 packet baking powder
- 1 lemon (juice and zest)
Tools
- 1 Bowl
- 1 Electric whisk Whisk
- 1 Muffin pan Lemon Mold
Steps
Let’s start working the eggs with sugar and a pinch of salt in a bowl using the whisk, then add the grated lemon zest and its juice.
Now, slowly incorporate the sifted flour with the baking powder. Alternating with the flour, add the oil to obtain a smooth and homogeneous mixture.
All that’s left is to butter and flour our mold, or we can brush it with a little oil, filling each mold to 2/3. Bake in a convection oven at 340°F for about 20 minutes. Once our soft lemon cakes are ready, let them cool slightly before unmolding.
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