Description
These delightful mini cakes balance sweetness and tartness, bursting with brightness from lemon zest and juice, perfect for sharing or enjoying alone.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/4 cup sour cream (room temperature)
- 1 large egg (room temperature)
- Zest from 1 lemon
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and grease mini muffin tin.
- Whisk together the flour, granulated sugar, baking soda, and salt in a large bowl. Set aside.
- Melt the butter in a saucepan, then add the water and bring to a boil while stirring. Remove from heat.
- Pour the hot butter mixture into the dry ingredients and mix with an electric mixer on low speed.
- Add the sour cream, egg, lemon zest, lemon juice, and vanilla extract. Beat on low speed until just combined.
- Spoon about 1 tablespoon of batter into each mini muffin cup.
- Bake for 12–16 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.