Don’t let these pretty little lemon cakes fool you, they really pack a punch when it comes to flavour!! What I love about this recipe is that it works just as well baked into a cupcake or layered cake or just a simple tea cake… baked in a traditional tin and glazed. If you love all things lemon like me, you will appreciate a moment in our busy little worlds (even though I can’t always pin-point what makes me so busy), to enjoy this little burst of lemon goodness – beautifully presented, with a warm cup of tea or coffee.
Pretty Little Lemon Cakes
- 75 g salted butter
- 150 g sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- 150 g plain flour
- 150 g whole milk
For the syrup:
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
For the glaze:
- 1 cup icing sugar
- 2 Tb fresh lemon juice
- Dried rose petals
Preheat oven to 180°C.
In a mixer bowl, whip the butter until lightened. Add the sugar and beat until fluffy (5-8mins).
Add the egg and vanilla, beat to mix through.
Sift together the flour, baking powder and salt. Add half of this into the mixing bowl and beat just to combine.
Add the milk and beat just to combine.
Add remaining flour and fold through with a spatula.
Divide into molds and bake for 15-20mins or until a skewer placed into the centre comes out clean.
Meanwhile, make the syrup by simmering the juice and sugar, until the sugar is dissolved and the syrup is clear.
Drizzle 2Tb over each cake while the cakes are warm.
For the glaze, mix the icing sugar and juice until smooth, drizzle over the cooled cakes and sprinkle with dried rose petals.