Single Serve Lemon Cake with Lemon Glaze
Single Serve Lemon Cake with Lemon Glaze
Ingredients
For the Lemon Cake
- 20 g melted butter, salted
- 1/2 teaspoon lemon zest, from 1/2 big lemon
- 30 g caster sugar
- 15 ml lemon juice, freshly squeezed
- 45 ml milk
- 1/4 teaspoon vanilla extract
- 60 g all-purpose flour
- 1/2 teaspoon baking powder
For the Lemon Glaze
- 40 g powdered sugar
- 1/2 tablespoon milk
- 1 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 180°C. Grease a ramekin.
⏱️ 5 min•🌡️ 180
- 2
In a mixing bowl, add the lemon zest and caster sugar. Use your fingers to massage the zest into the sugar to release the citrus oils and enhance the flavor.
⏱️ 2 min
- 3
Add the melted butter, freshly squeezed lemon juice, milk, and vanilla extract to the bowl. Whisk these wet ingredients well until fully combined.
⏱️ 2 min
- 4
Add the all-purpose flour and baking powder to the wet mixture. Using a spatula, gently fold the batter until all ingredients are just combined and no dry streaks of flour remain.
⏱️ 2 min
- 5
Pour the prepared batter into the greased ramekin.
⏱️ 1 min
- 6
Bake in the preheated oven for 22-25 minutes, or until a skewer inserted into the center of the cake comes out clean.
⏱️ 25 min•🌡️ 180
- 7
Once baked, remove the cake from the oven and let it cool in the ramekin at room temperature for about 15 minutes.
⏱️ 15 min
- 8
While the cake is cooling, prepare the lemon glaze. In a separate small bowl, combine the powdered sugar, milk, and lemon juice. Mix well until a smooth glaze is formed.
⏱️ 3 min
- 9
Once the cake has cooled completely, pour the prepared lemon glaze over the top, ensuring it covers the surface.
⏱️ 1 min
- 10
Allow the glaze to set at room temperature for about 5 minutes. For a quicker set, you can place the cake in the refrigerator for a few minutes before slicing.
⏱️ 5 min
- 11
Optionally, top the glazed cake with some additional lemon zest for extra flavor and garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Single Serve Lemon Cake with Lemon Glaze
For the Lemon Cake
- 20 g melted butter, salted
- 1/2 teaspoon lemon zest, from 1/2 big lemon
- 30 g caster sugar
- 15 ml lemon juice, freshly squeezed
- 45 ml milk
- 1/4 teaspoon vanilla extract
- 60 g all-purpose flour
- 1/2 teaspoon baking powder
For the Lemon Glaze
- 40 g powdered sugar
- 1/2 tablespoon milk
- 1 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 180°C. Grease a ramekin.
⏱️ 5 min•🌡️ 180 - 2
In a mixing bowl, add the lemon zest and caster sugar. Use your fingers to massage the zest into the sugar to release the citrus oils and enhance the flavor.
⏱️ 2 min - 3
Add the melted butter, freshly squeezed lemon juice, milk, and vanilla extract to the bowl. Whisk these wet ingredients well until fully combined.
⏱️ 2 min - 4
Add the all-purpose flour and baking powder to the wet mixture. Using a spatula, gently fold the batter until all ingredients are just combined and no dry streaks of flour remain.
⏱️ 2 min - 5
Pour the prepared batter into the greased ramekin.
⏱️ 1 min - 6
Bake in the preheated oven for 22-25 minutes, or until a skewer inserted into the center of the cake comes out clean.
⏱️ 25 min•🌡️ 180 - 7
Once baked, remove the cake from the oven and let it cool in the ramekin at room temperature for about 15 minutes.
⏱️ 15 min - 8
While the cake is cooling, prepare the lemon glaze. In a separate small bowl, combine the powdered sugar, milk, and lemon juice. Mix well until a smooth glaze is formed.
⏱️ 3 min - 9
Once the cake has cooled completely, pour the prepared lemon glaze over the top, ensuring it covers the surface.
⏱️ 1 min - 10
Allow the glaze to set at room temperature for about 5 minutes. For a quicker set, you can place the cake in the refrigerator for a few minutes before slicing.
⏱️ 5 min - 11
Optionally, top the glazed cake with some additional lemon zest for extra flavor and garnish.
⏱️ 1 min