Small lemon cakes
Tags:
alcohol-free
vegetarian
Description
One for all, all for one! That's the motto of these little cakes. Everyone gets one because everyone likes them. That's how it should be! But they are also soooo delicious and fruity that no one can resist. They're gone in no time and you can get more right away ...
Ingredients for
For the dough
190
g
sugar
3
eggs
50
ml
milk
25
ml
lemon juice
240
g
wheat flour
0.5
Teaspoon(s)
baking powder
90
g
butter, liquid
For the syrup
50
g
sugar
20
ml
water
30
ml
lemon juice
For the icing
2
Tablespoon(s)
lemon juice
150
g
icing sugar
2
Teaspoon(s)
lemon zest
Preparation
Bake the cakes
1
Preheat the oven to 170°C convection oven. Beat the eggs and sugar until frothy.
2
Slowly add milk, lemon juice and then flour and baking powder.
3
Beat in the butter and lemon zest.
4
Divide the batter evenly between the moulds (fill each mould about 2/3 full) and bake at 170°C convection oven for 25-30 minutes. Then turn out of the moulds.
Cook the syrup
Bring the water, lemon juice and sugar to the boil and simmer for a minute. Brush the still warm cakes with the syrup so that it is absorbed by the pastry.
Prepare the icing
Mix the icing sugar with the lemon juice and pour the icing over the now cooled cakes. Finally, garnish with lemon zest.
Ingredients for
For the dough
190
g
sugar
3
eggs
50
ml
milk
25
ml
lemon juice
240
g
wheat flour
0.5
Teaspoon(s)
baking powder
90
g
butter, liquid
For the syrup
50
g
sugar
20
ml
water
30
ml
lemon juice
For the icing
2
Tablespoon(s)
lemon juice
150
g
icing sugar
2
Teaspoon(s)
lemon zest
