Mini Lemon Cakes – served 3 ways!

15 May

©PGhoman Mini Lemon Cake

©PGhoman Mini Lemon Cake w/ Walnuts

©PGhoman Mini Lemon Cake w/ Strawberries

Not all diets have to be lacking in goodness and treats, a little something sweet every now and again keeps you on track. Just remember to go easy and keep treats mini/bite sized!

These mini lemon cakes are tart and will satisfy your craving for dessert treats. Easy to make, store and pack – you can take these in your handbag for lunch and instead of reaching for the candy opt for a little lemon goodness!

Makes: 9 mini cakes

Ingredients:

  • 1 stick of softened butter
  • 3/4 cup of all purpose flour
  • 2/3 cup of sugar
  • 4 1/2 teaspoons of egg replacer
  • 3 tablespoons of water
  • 2 cups of fresh lemon juice

Method:

  1. In a food processor mix together the butter and sugar until well blended. The mixture should look light and feel soft.
  2. In a cup mix together the egg replacer powder and water. Add to butter and sugar mixture in the food processor and blend.
  3. Throw in lemon juice, blend and add in flour, blending again until everything is throughly mix together.
  4. Spoon mixture into cupcake cases, 2/3 full and place in preheated oven at 350 degrees F.
  5. Bake for 25 – 30 minutes or until tops of cake are golden brown. Take mini cakes out and let them cool completely before taking them out of the cupcake cases.
  6. Once cooled down they are ready to serve or store until needed.

Serve alone for a quick snack, with walnuts to balance out the tartness or strawberries for a fresh summer option.

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