Description
Delicious mini lemon drop cakes that are light and refreshing.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and granulated sugar together.
- Add the eggs, lemon juice, and lemon zest. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until combined.
- Pour the batter into mini cupcake liners.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let the cakes cool for a few minutes before dusting with powdered sugar.
Notes
- Store in an airtight container.
- Can be frozen for up to a month.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cake
- Calories: 150
- Sucre: 10g
- De Sodium: 100mg
- La graisse: 7g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 40mg
Mots-clés: mini lemon drop cakes recipe