I recently made the most delicious lemon cake for a party. It was moist. It was different. It was so, so pretty. I have another party coming up, but I feel like baking the same thing so close is kind of like cheating. So I'm going to make mini lemon cakes ... in cups.
If you're looking for something fun to liven up your boring old dessert routine, give this adorable mini lemon cake in a mug recipe a try. You can never go wrong with lemon. And you can never go wrong with mini.
Lemon Sponge Cake in a Mug adapted from All Recipes
- 2 tablespoons butter
- 1 cup white sugar
- 1/4 cup all-purpose flour
- 1 lemon, zested and juiced
- 1 pinch salt
- 3 eggs, separated
- 1 1/2 cups milk
1. Preheat oven to 325 degrees F.
2. Beat butter in a large bowl until smooth and creamy; stir sugar, flour, lemon zest, lemon juice, and salt into butter. Beat egg yolks in a separate bowl until smooth; stir milk into egg yolks. Slowly mix egg yolk mixture into lemon mixture until thoroughly combined.
3. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently fold egg whites into batter. Spoon batter into 6 individual ramekins, souffle cups, or mugs. Place filled cups on a large baking dish and pour enough hot water into dish to reach partway up the ramekins.
4. Bake in the preheated oven until the desserts separate into a custard layer on bottom and a lightly browned sponge cake layer on top, about 45 minutes. Let stand about 10 minutes before serving.
Image via Amiel/photocuisine/Corbis