Photo: Dominic Perri; Styling: Gerri Williams for James Reps
2 large eggs
1/2 cup sugar
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, melted and cooled
Confectioners' sugar, optional
How to Make It
Preheat oven to 375ºF. Mist 12 cups of a muffin tin with cooking spray.
In a large bowl, whisk together egg, sugar, lemon zest, juice, vanilla and salt until well blended.
Gently fold flour and baking powder into egg mixture with a rubber spatula until just incorporated. Mix in butter. Divide batter among cups, filling each 1 about halfway. Bake until cakes have risen and turned golden, about 11 minutes. Immediately run a knife around edges and invert cakes onto a wire rack to cool slightly. Serve warm, dusted with confectioners' sugar, if desired.
I think these lemon cakes are really good. I'm doing this for a activity at school and everyone thinks this recipe looks really tasty and good. This is a good and easy treat to make. I give this a 5 star
I added all the lemon zest and all the juice of lemon to get as much of the lemony taste as I could and my family loved them. My son even wants to bring them to a school function because they're easy and nut-free.
Followed the recipe exactly. They came out looking exactly like the picture. Taste, however, is a different story. They were very bland and tasted nothing like lemon. Not very sweet, which isn't usually a problem, but they basically had no flavor. I would not make these again.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.