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Small Forms: Lemon – Bowl Cake

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Small Forms: Lemon – Bowl Cake

The perfect small forms: lemon – bowl cake recipe with a picture and simple step-by-step instructions.

  • 80 g Soft butter
  • 70 g Sugar
  • 1 Vanilla sugar
  • 120 g Natural yoghurt
  • Grated zest and the juice of one lemon
  • 100 g Food starch
  • 80 g Flour
  • 1 tsp Baking powder
  • 2 Eggs
  1. Beat the butter with sugar until frothy, stir in the eggs one by one. Add lemon juice and zest and whisk everything well, stir in yoghurt. Mix in the flour, cornstarch and baking powder together. (Dough is quite runny)
  2. Brush a small cup cake tin with oil, spread some semolina on the inside. Pour in the dough and bake at 180 degrees (preheated) for about 30 minutes. Make a chopstick test.
  3. You can also fill the dough mass into glasses or cups (treat like the mold beforehand) and bake it.
Dinner
European
small forms: lemon – bowl cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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