Lemon mini cakes

Ingredients

• 300 g butter
• 30 g fresh or 15 g dry yeast
• 200 ml cream 33-35% fat
• 500 g flour
• 40 g sugar
• 1 h. l. year
• 5 eggs
• 1 tsp lemon peel
• 300 g powdered sugar
• 1 large lemon

Cooking

Step 1

Preheat oven to 170°C. Melt and cool the butter. Dilute the yeast in warm cream, let the yeast “cap” form.

Step 2

Sift the flour with salt and sugar into a bowl, add the yeast mixture, start mixing, adding eggs one at a time. Knead for 5 minutes, then add butter and zest, knead until elastic. Cover the dough with a towel and let rise in a warm place, 1 hour.

Step 3

Punch down the risen dough, divide it into 10-12 parts and arrange in greased cups, let rise again, 30 minutes. Bake for 15 minutes, check doneness with a wooden skewer. Cool in cups.

Step 4

For the frosting, scrub the lemon with a brush and pat dry. Remove the zest with a fine grater, squeeze the juice. Add all the zest and enough juice to the powdered sugar to make a thick but fluid mass.

Step 5

Cover the warm cakes with icing and decorate as you like before the icing has set.