Prep Time
10 Mins
Bake Time
11 Mins
Yield
Yields: 12 cakes (serving size: 1 cake)
Photo: Dominic Perri; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Preheat oven to 375ºF. Mist 12 cups of a muffin tin with cooking spray.

Step 2

In a large bowl, whisk together egg, sugar, lemon zest, juice, vanilla and salt until well blended.

Step 3

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.

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