Mini Lemon Cakes With Citrus Caramel Sauce – a delicious recipe with butter, sugar, egg, egg yolk, milk, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the butter and 1/2 cup sugar until creamy. Stir in the egg, egg yolk, milk, lemon zest, and juice then fold in the rice flour, flour, baking powder, and a pinch of salt. Transfer to 12 narrow and deep muffin molds (about 2 inch diameter), lined with parchment paper and allow to rest for 15 minutes.
2
Heat oven to 350u00b0F and bake for 15-20 minutes on the middle rack. Remove and allow to cool in the tray before removing from the molds and allowing to cool completely on a wire rack.
3
Caramelize 1/4 cup sugar in a pan and stir in the lime juice and half of the lime zest and simmer for 5-10 minutes. Dust the cakes with powdered sugar, drizzle with caramel, and sprinkle with remaining lime zest.
491
kcal
Calories
17
g
Fat
79
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 tbsp butter, 3/4 cup sugar, 1 medium egg, 1 medium egg yolk, and more.
Yes, Mini Lemon Cakes With Citrus Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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