Mini Marvelous Lemon Cakes

Lemons...cake...lemon cake...? When life gives you lemons, or in this instance a whole bag of store-bought lemons, what are you supposed to do? Make lemonade? Pfft nahhh, make lemon cake of course!

This lemon cake is both sweet and tart, dense and light, and will make the perfect accompaniment to your afternoon tea!

Preparation:

1. -6 Six ounce ramekins
2. -Butter for greasing (can use the wrap from below)
3. -One small lemon
4. -About 2- 2 1/2 tablespoons of sugar

For The Cake:

1. -8 Tablespoons butter
2. -1/2 cup sugar
3. -1 1/2 Lemons
4. -2 eggs
5. -Milk (about 1/8 cup or more)
6. -1 Cup flour
7. -1 1/2 Teaspoon baking powder
8. -A pinch of salt

For the Syrup:

1. -1/2 Cup of sugar
2. -The juice of one lemon plus the other half from above

Begin by preheating your oven to 350 degrees Fahrenheit and grease your six ramekins with butter.

Take a plate and evenly sprinkle the sugar over it, gently tapping it against a surface for equal distribution. Then, take one lemon and slice it as thinly as you can without it breaking, and pop it onto the sugar, flipping over to coat both sides.

Continue doing this, and putting the slices in the bottom of each ramekin.

Beat eight tablespoons of butter in an electric mixer, and gradually add the sugar in until it is soft. Meanwhile, grate the zest of two lemons and then add that to the mixture, combining until somewhat soft.

Take your eggs and separate them, adding the yolks to the sugar mixture one at a time while still stirring until properly combined. Try not to get them mixed up with scrambled eggs, as my picture looks like...

Whisk your egg whites until stiff peaks form.

Meanwhile, combine flour, baking powder, and salt in a small bowl. Then, add the dry ingredients to the butter/sugar mixture.

Squeeze the juice from two lemons and add it to the butter/sugar mixture. If it is still a thick dough consistency, add a splash of milk.

Then, fold the egg whites into the mixture until combined, it should be less thin and more fluffy and light in color.

Add the mixture to the six ramekins, about 3/4 full on each, and put in the oven for about 25 minutes or until a toothpick comes out clean. (I know it's hard but wait until they've cooled a bit to take them out!) In the meantime, watch in earnest while picturing yourself eating them.

Lastly, make the syrup. Put 1/2 cup of sugar and the remaining 1 1/2 lemon juice into a saucepan and bring to medium heat. Make sure to keep an eye on it because sugar can burn easily. When it starts bubbling all over (not just the edges) bring it to a simmer and continue to stir until it thickens slightly. It will fully thicken when left to do its thing!

While warm and not set up, pour the syrup over each cake. It should be about a tablespoon each.

This is the easiest part... Eat them! After going through the hard part of making and baking them, smelling them, and watching them, finally be happy and eat them-it's your time to shine! (Kind of like the top of the cakes!)

Thank you very much for viewing this recipe, and I hope that you have a wonderful day! It will be especially wonderful after eating one of these cakes! :)