Little Lemon Cakes

Little Lemon Cakes
Little Lemon Cakes


For the Cakes:

1 egg
pinch of salt
7 tablespoons sugar
Zest of ½ lemon, very finely grated
3 tablespoons heavy cream
½ cup flour, mixed with 1/30 oz. 1 g compressed yeast
2 tablespoons butter, melted and cooled

For the Lemon Icing:

½ cup + 1 tablespoon confectioners’ sugar, sifted
Juice of ½ lemon

Special Equipment Needed:

20 small molds, 1 ¾-inch at the top, 1-inch at the base and ½-inch deep
Pastry bag with a plain ½-inch tip (could use a ziploc bag)


For the Cakes:

Preheat the oven to 400 degrees.

Put the egg, salt, sugar, and lemon zest in a bowl and work lightly with a whisk. Add the cream, then the flour and yeast mixture and mix until smooth, then add the butter.

Cover the bowl with plastic wrap and let the mixture rest at room temperature for 30 minutes.

Fill the pastry bag with the mixture and pipe it into molds. Bake in the preheated oven for 5 minutes. Un-mold the cakes onto a cooling rack as soon as they are cooked.

For the Lemon Icing:

Mix confectioners’ sugar and juice of ½ lemon. Using a pastry brush, coat them lightly with lemon icing and return them to the oven for 15 seconds. Put them back on the rack until completely cold.

Makes 20 cakes.