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Ingredients
- 2 large eggs
- 1/2 cup sugar
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- Confectioners' sugar, optional
Details
Servings 12
Preparation time 10mins
Cooking time 10mins
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 375ºF. Mist 12 cups of a muffin tin with cooking spray.
2. In a large bowl, whisk together egg, sugar, lemon zest, juice, vanilla and salt until well blended.
3. Gently fold flour and baking powder into egg mixture with a rubber spatula until just incorporated. Mix in butter. Divide batter among cups, filling each 1 about halfway. Bake until cakes have risen and turned golden, about 11 minutes. Immediately run a knife around edges and invert cakes onto a wire rack to cool slightly. Serve warm, dusted with confectioners' sugar, if desired.
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