Mini Lemon Surprise Cakes
These Mini Lemon Surprise Cakes are incredibly easy to whip up and come together in no time. You will only need 6 simple ingredients and when you spoon into these cakes you'll find a delightful little surprise.
Prep Time15 mins
Bake Time40 mins
Total Time55 mins
Servings: 4 mini cakes
For Mini Lemon Surprise Cakes
- 3 Meyer lemons juice and zest*
- 2 eggs separated**
- 3 tbsp butter melted**
- 1 cup milk **
- 1/2 cup caster sugar
- 1/2 cup self-raising flour
- icing sugar optional
- ice cream optional
- whipped cream optional
Preheat the oven to 350°F (175 C).
In a bowl, mix the lemon juice and zest, egg yolks, melted butter, and milk together. Whisk in the caster sugar and self-raising flour until smooth.
In a separate bowl, beat the egg whites until stiff. Fold into the batter mixture (don't worry about the runny batter - all good!).
Pour the batter into four lightly greased ramekins (they won't rise much so it can come almost to the top!). Alternatively, use an ovenproof (1 litre) baking dish for all the batter.
Put the ramekins in a shallow roasting pan with enough cold water to come halfway up the sides of the ramekins.
Bake for about 40 minutes or until lightly golden on top.
Carefully transfer the ramekins to a cooling rack and let them sit for about 20 minutes.
Before serving, dust cakes with icing sugar (optional).
If desired, serve with ice cream and/or whipped cream.
*I highly recommend using Meyer Lemons for desserts and baking. They are naturally sweet, mild, and juicy.
**You can make these mini cakes vegan by (1) omitting the eggs and (2) substituting the butter and milk with vegan products. The butter and milk substitutes won’t make a difference to taste and texture but keep in mind that the mini cakes won’t be as fluffy when omitting the eggs.
Calories: 298kcal | Carbohydrates: 39g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 134mg | Potassium: 127mg | Fiber: 1g | Sugar: 28g | Vitamin A: 485IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 0.5mg