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This traditional French treat with its gentle lemon hints has been making everyone smile for generations. Their soft, fluffy insides hidden beneath a thin golden crust make them impossible to resist whether for snack time or dessert.
I whip these up whenever my kids have friends over. The first time I made them, the whole house filled with that amazing butter and lemon smell that takes you right back to childhood snack times.
What You'll Need
- 3 fresh eggs: let them sit at room temp for better mixing
- 160 g granulated sugar: creates the perfect balance between sweet and tangy
- 1 organic lemon: we need the untreated peel for best results
- Juice from half an organic lemon: to boost that citrus kick
- 200 g all-purpose flour: gives these treats their light texture
- 1 packet baking powder: the secret to getting that classic bump on top
- 100 g melted butter: what makes them so wonderfully soft
- 50 g whole milk: helps make the batter smooth
Step-by-Step Guide
- Get your base ready:
- Beat the whole eggs with sugar until the mix turns pale and fluffy. This step puts air into your batter and makes sure your cakes turn out light.
- Add the flavor makers:
- Gently mix in the finely grated zest and juice from half your organic lemon, then pour in most of the milk. Always use organic lemons since you're using the skin which might have chemicals on regular ones.
- Mix in the dry stuff:
- In another bowl, combine flour with baking powder, then sift this over your egg mixture. Work it in carefully with a whisk to keep all that nice air trapped inside.
- Finish your batter:
- Stir in the melted butter after it's cooled down a bit, plus the rest of your milk. Make sure the butter isn't hot or it'll start cooking the eggs too soon.
- Let it chill:
- Cover the batter with plastic wrap and pop it in the fridge for 15 minutes. This break lets the flour soak up all the liquid and helps your batter set up right.
- Get ready to bake:
- Turn your oven up to 250°C while you sort out your pans. If you're using metal molds, give them a light oil. Silicone molds don't need any greasing.
- Fill and bake:
- Use a piping bag to fill each mold about three-quarters full for best control. Put them straight in the oven with the fan on, then turn the heat down to 200°C and bake for 10-12 minutes.
Keeping Them Fresh
These little cakes will stay good for up to 4 days in a sealed container at room temperature. To keep them soft, throw in half a slice of bread. You can also freeze them for up to 3 months in a suitable container. Just let them thaw naturally at room temperature for a few hours before eating.
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Tasty Twists
This basic recipe can be easily changed to suit your taste. Swap lemon for orange for a milder flavor or add 2 tablespoons of honey to the batter for even softer cakes. For a fancier version, dip the cooled tips in melted dark chocolate or dust them lightly with powdered sugar just before serving.
Perfect Pairings
These treats go best with a cup of black tea or coffee. In true French style, they're perfect for afternoon snack time but can also be served alongside vanilla ice cream for an elegant dessert. Put them in a pretty basket lined with a cloth napkin for a charming presentation your guests will love.
Frequently Asked Questions
- → How do you get the classic bump on these cakes?
A cold batter and a really hot oven make all the difference. Chill the batter, then bake it in a preheated oven.
- → Can I swap the lemon for another fruit?
Of course! Use orange or grapefruit for a fresh twist on the flavor.
- → What’s the best way to store them?
Keep them in an airtight container at room temperature to maintain their soft texture.
- → What can I use instead of butter?
You could substitute butter with sunflower or canola oil for a lighter option.
- → Is freezing these treats possible?
Yes, they freeze well and still taste great once thawed.