Little Lemon Dessert Cakes

Make the most of lemons this season with these tanglicious little dessert cakes.

The ingredient of Little Lemon Dessert Cakes

• 3 medium lemons
• 1 1 4 cups caster sugar
• 125g butter softened
• 2 eggs separated
• 1 cup self raising flour
• 2 tbsp milk
• double cream to serve

The Instruction of little lemon dessert cakes

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 6 hole 3 4 cup capacity non stick texas muffin pan cut six 2mm thick slices from 1 lemon place 2 tablespoons sugar on a plate dip slices one at a time in sugar turn to coat place in prepared pan holes
• grate 2 teaspoons rind from 1 lemon juice remaining lemons using an electric mixer beat butter 1 2 cup sugar and lemon rind until light and fluffy add egg yolks 1 at a time beating well after each addition wash and dry beaters whisk egg whites in another bowl until stiff peaks form
• sift flour over butter mixture add 1 tablespoon lemon juice and milk stir until just combined using a large metal spoon gently fold egg whites into butter mixture divide mixture between prepared pan holes smooth top bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean stand in pan for 10 minutes turn out onto a wire rack over a baking tray
• meanwhile place remaining sugar and 1 3 cup lemon juice in a saucepan over medium heat cook stirring constantly for 3 to 4 minutes or until sugar dissolves bring to the boil reduce heat to low simmer for 4 to 5 minutes or until thick and syrupy spoon half the syrup over cakes cool for 5 minutes serve cakes warm with remaining syrup and double cream

Nutritions of Little Lemon Dessert Cakes

fatContent: 448 125 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 62 grams carbohydrates
fibreContent: 45 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: 121 milligrams cholesterol

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