Little Lemon Sponge Cakes

La mejor receta de Tarta de Limón

Little Lemon Sponge Cakes

Kitchenware

• Bowls
• Little molds/ramekins
• Strainer
• Grater
• Spatula
• A skewer or knife
• Spoons

For the Sponge Cakes

• 120g flour.
• 120g butter at room temperature.
• 100g sugar
• 2 eggs.
• Lemon zest (only the yellow part).
• 1 tbsp baking powder.

For the Syrup

• 1 lemon juice.
• 25g sugar.

For the Icing

• 70g icing sugar.
• ½ lemon juice.

Directions:

Preheat the oven to 180ºC.

Butter and flour slightly the little molds.

Sieve flour and baking powder.

Mix butter and sugar until fluffy.

Add eggs, once a time, mixing well after each addition. Add the lemon zest.

Add flour and baking powder and mix again with spatula carefully.

Fill each mold to about ¾ and bake for 20 minutes.

For the Syrup

Introduce lemon juice and sugar in the microwave for 10 seconds, or heat it in a saucepan until sugar is dissolved. Reserve.

Pick the sponge cakes with a skewer or knife and coat them with syrup.

Allow cakes to cool in their molds for 10 minutes before turning onto a rack.

For the icing

Mix icing sugar and lemon juice. We need a thick but still liquid consistency. Add more icing sugar or water if needed.

Coat the cakes.

Download PDF file of the recipe