John Myers
Mini Lemon Pound Cake
The perfect mini lemon pound cake recipe with a picture and simple step-by-step instructions.
Decoration
- 4 Pc. Eggs
- 1 pinch Salt
- 1 Pc. Bio lemon zest
- 60 ml Lemon juice
- 150 g Natural yoghurt
- 150 ml Oil neutral
- 340 g Flour
- 1 packet Baking powder
- Sifted powdered sugar
- Lemon juice
- I took 2 mini cake molds because I give my parents a cake … and so the cake is gone in no time :))))))
- Grease the cake tins and put them in the fridge for a moment, then the cake will loosen better afterwards.
- Beat the eggs with the sugar on the highest setting in the food processor or hand mixer for about 2 minutes until frothy, then add the salt and lemon zest. Briefly suppress and now the oil is slowly added while stirring. Slowly stir in the lemon juice and yoghurt as well. Mix flour and baking powder and fold in carefully. Fill the molds with the dough, smooth them out and bake in the oven at 160 ° C for about 45 minutes.
- If you want to bake a large cake, take a Guglhupf pan and bake it at the same temperature for about 60 minutes !!!
- Mix the icing sugar and lemon juice into a thick icing and coat the cakes with it. If you find too much of a good thing, you can just dust the cake with powdered sugar.
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