Cook Time 1 hour 15 minutes
Makes 24
Ingredients
Lemon Cakes
Vegetable oil spray, for greasing
180g plain flour
Zest of 1 lemon
Pinch of salt
115g unsalted butter, softened
200g caster sugar
100g whole eggs
1 tsp vanilla bean paste
30g fresh lemon juice
1½ tsp baking powder
100g buttermilk
Lemon Icing
170g pure icing sugar, sieved
30ml fresh lemon juice (approx. 1 lemon)
Pinch of salt
Zest of 1 lemon
Method
Preheat the oven to 160°C, fan-forced. Grease a 24-hole mini muffin tin.
Sieve the flour and baking powder into a bowl, then add the lemon zest and salt and mix to combine.
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and sugar until light and fluffy. Lightly whisk the eggs, then slowly add them to the butter mixture, mixing well after each addition. Add the vanilla and lemon juice and mix to combine.
Reduce the mixer to low speed. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Divide the batter between the mini muffin tin cavities, filling them 2mm from the top.
Bake in the preheated oven for 12–15 minutes, until golden in colour and a skewer comes out clean when inserted into the centre. Allow to cool at room temperature for 5 minutes before turning out the cakes onto a wire cooling rack. Cool completely prior to preparing the lemon icing.
Place the sieved icing sugar, lemon juice, and salt into a bowl and whisk by hand to combine. Drizzle the lemon icing over the cooled lemon cakes.
Alternatively, you can dip the tops of the lemon cakes into the icing. Sprinkle with lemon zest.
*Note: Store in an airtight container at room temperature for up to 3 days.
