Opis
A simple and delicious mini lemon drop cakes recipe that brings a burst of citrus flavor.
Składniki
Skala
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter until smooth.
- Add eggs, lemon juice, lemon zest, and vanilla to the butter and mix well.
- Combine the wet and dry ingredients, mixing until just combined.
- Pour batter into mini muffin tins lined with paper liners.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let cool before serving.
Uwagi
- Store in an airtight container for up to 3 days.
- These cakes can be frozen for later use.
- Adjust lemon juice for more or less tartness.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 mini cake
- Kalorie: 95
- Cukier: 6g
- Sód: 50mg
- Kwasy: 4g
- Nasycony tłuszcz: 2.5g
- Tłuszcze Nienasycone: 1g
- Tłuszcze trans: 0g
- Węglowodany: 12g
- Włókno: 0g
- Białko: 1g
- Cholesterol: 30mg
Słowa kluczowe: mini lemon drop cakes recipe