Butter cakes are rich and moist cakes which are said to have originated from the English pound cakes. They are traditionally made using a creaming method, in which the butter and sugar are whipped together to incorporate air into the batter. Eggs are then added gradually, followed by alternating portions of wet and dry ingredients.
Today we are showing you how to make lemon flavored mini butter cakes. The sweetness is nicely balanced with the tart of the lemon. So if you have been thinking of what to serve your friends coming over for tea, then we have your back. Serve them these incredibly rich, marvelously moist, and super buttery mini cakes. You may even wrap them individually for your friends to take home.
Ingredients:
• 170 grams of softened unsalted butter
• 170 grams of fine sugar
• 2 large eggs
• 2 egg yolks
• 1 tbsp lemon juice
• ½ tsp vanilla essence
• 180 grams of plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 35 grams of milk
Instructions:
This recipe takes about 35 minutes to make. Serves 4 mini cakes.
In a large mixing bowl, cream butter until smooth.
Add sugar and continue whisking until smooth.
Add half of the eggs and whisk for about 30 seconds.
Add the remaining eggs and whisk for another 30 seconds.
Pour in lemon juice and vanilla and whisk for 30 seconds.
Add half of the flour and whisk until the mixture is smooth.
Pour in milk and whisk until the milk had incorporated into the batter.
Add the rest of the flour and fold the batter using a spatula just until everything is well combined.
Grease a mini loaf or brownie pan with melted butter.
Pour batter into the pan filling just half of each mold as the cake will rise while baking.
Bake in the oven at 180°C for 20 minutes.
Take the pan out from the oven.
Immediately brush the top of each cake with apricot glaze to keep the moisture.
Ideas And Tips:
• If you do not want any added butter, you may line the brownie pan with parchment paper to prevent the cake from sticking to the pan.
• Wrap the cakes in plastic wrap or put them in a sealed container to keep them soft and moist.
• You may also drizzle lemon icing on top of the cake. To make lemon icing, mix ¾ cup of confectioner’s sugar with 1 tbsp of water in a bowl until smooth.
images – https://www.youtube.com/watch?v=RqSs6UHGXzM
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