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Lemon mini cakes
How to cook Lemon mini cakes
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.
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