Lemon Cake Bites

17 ingredients
7 steps

Ingredients

  • For the Cake
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 egg yolks (whites used later in recipe)
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon lemon extract
  • 1/2 lemon, zest of, minced
  • 2 egg whites
  • 1/8 cup sugar
  • Topping
  • 1 cup heavy cream
  • 1/2 cup lemon curd (prepared)
  • Garnish
  • powdered sugar or mint

Directions

  1. 1
    Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
  2. 2
    Mix together flour, sugar, baking powder, and salt.
  3. 3
    In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
  4. 4
    Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
  5. 5
    Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
  6. 6
    Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
  7. 7
    Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.

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