Sweet and zesty little lemon cakes are rich and buttery, filled with a cream cheese lemon custard that oozes out of the finished cake when you break them apart. Delicious!
Ingredients
- 3/4 cup caster sugar
- Zest of 2 lemons
- 1/4 tsp salt
- 1/4 tsp bicarb soda
- 1 1/2 tsp baking powder
- 160g butter, melted
- 1 egg
- 1/4 cup lemon juice
- 1 1/2 cups plain flour
Filling
- 125g cream cheese, softened
- 1 cup icing sugar, sifted
- 1 egg yolk
- 1 tbsp lemon juice
- Zest of 1 lemon
Method
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Step 1Preheat oven to 170C conventional. Grease 12 cups of a standard muffin tin. Place a small square of baking paper in the base of each cup.
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Step 2Place sugar and zest in a medium bowl and use your fingertips to rub together until mixture is pale yellow and starting to clump. Alternatively, blitz together in a food processor. Stir through salt, bicarb and baking powder. Add melted butter, egg and lemon juice and whisk well. Add flour and stir until combined.
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Step 3To make filling, beat together cream cheese and icing sugar until smooth. Stir through egg yolk, lemon juice and zest.
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Step 4Divide cake batter between the 12 cups of the muffin tin - they will be about 2/3 full. Make a small indentation in the top of each and spoon in some of the filling. Bake for 14 minutes until golden.
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Step 5Allow to cool slightly in the tin, then run a small sharp knife tip around the edge and gently lift out the cakes. Peel off the baking paper.
Recipe Notes
You can make these either in a food processor or by hand using a whisk and wooden spoon.
I use a spray oil to grease the tins. A small square of baking paper in the base seems to help. You can use cupcake liners instead if you prefer.
Recipe and photo by Greer Worsley.
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