Lemon cake is a refreshing alternative to classic chocolate or vanilla cake. But why create all this mess in your kitchen when all you want is a small bite? Kirsten Nunez tried a lemon cake recipe for one person and shared it in Bustle.
You can add poppy seeds to achieve just the classic favorite lemon cake without any compromise. Alternatively you can add chopped dried fruit, coconut shells – since lemon and coconut go perfectly – or frosting with lemon flavor.
What you will need:
2 tablespoons flour for all uses
3 tablespoons milk
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
1 teaspoon curd lemon (or lemon zest)
1 egg
1/2 teaspoon poppy seeds (optional)
Butter for spreading
How to make it:
Preheat the oven to 180 degrees Celsius.
1. Mix the dry ingredients in a bowl.
You can use white wholemeal flour or your favorite gluten-free flour. However, these flours tend to absorb more moisture, so you may need to add a little extra liquid later.
2. Stir until well combined.
3. In a separate bowl, mix the liquid ingredients. If you use lemon zest instead of lemon curd, add the zest to this step.
4. Slowly add the dry ingredients to the liquids, stirring constantly.
5. Grease or butter a small ovenproof dish. Or the utensil you use for the individual soufflés.
Pour the dough into the pan.
Bake for 15 to 20 minutes or until a toothpick comes out clean.
Tell me this is not the cutest thing you have ever seen.
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