lemon cakes great gatsby recipe
Indulge in a lemon cakes Great Gatsby recipe inspired by the Roaring Twenties. Light, zesty, and elegant perfect for parties, tea, or a sweet treat!
Servings 12 mini cake
Ingredients
- For the Cakes
1 ½ cups all-purpose flour (for a soft, tender crumb)
1 teaspoon baking powder (to create a light, fluffy texture)
½ teaspoon baking soda (adds extra lift and prevents dense cakes)
¼ teaspoon salt (enhances flavor and balances sweetness)
½ cup unsalted butter, softened (for richness and moisture)
¾ cup granulated sugar (sweetens while helping create a tender crumb)
2 large eggs (provide structure and a smooth batter)
2 teaspoons lemon zest (fresh and fragrant, bringing out the citrus essence)
¼ cup fresh lemon juice (adds a bright, tangy flavor)
½ teaspoon pure vanilla extract (rounds out the citrus notes)
½ cup buttermilk (for a moist, tender texture)
- For the Glaze Optional but Highly Recommended
1 cup powdered sugar (creates a smooth, glossy glaze)
2 tablespoons fresh lemon juice (for a tangy-sweet drizzle)
1 teaspoon lemon zest (for added flavor and a pop of color)
Instructions
Step 1: Prepare the Baking Equipment
- Preheat your oven to 350°F (175°C). A properly preheated oven ensures even baking and a golden finish.
- Grease and lightly flour a muffin tin or mini cake molds to prevent sticking. If using cupcake liners, place them in the tin for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly, ensuring a consistent rise in your cakes.
- Set the dry mixture aside while you prepare the wet ingredients.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed. Continue for about 2-3 minutes until the mixture becomes light and fluffy. This step incorporates air, giving the cakes their soft texture.
- Add the eggs, one at a time, beating well after each addition. This helps emulsify the batter, creating a smooth consistency.
- Mix in the lemon zest, lemon juice, and vanilla extract. The fresh lemon zest enhances the aroma, while the juice adds a bright citrus note.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing gently after each addition.
- Use a spatula or a low-speed setting on your mixer to avoid overmixing, which can make the cakes dense instead of fluffy. Stop once the batter is smooth and well combined.
Step 5: Fill and Bake
- Divide the batter evenly into the prepared muffin tin, filling each mold about two-thirds full to allow room for rising.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. The cakes should have a lightly golden top and a soft, spongy texture.
- Remove from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Lemon Glaze (Optional but Recommended)
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more sugar for thickness or a few drops of lemon juice for a thinner glaze.
- Once the cakes have cooled, drizzle the glaze over the tops, letting it cascade down the sides for a beautiful finish.
Step 7: Let the Flavors Set and Serve
- Allow the glaze to set for about 10-15 minutes before serving. This gives the cakes a glossy finish and lets the citrus flavors meld beautifully.
- Serve fresh with tea, coffee, or as a delightful dessert for a Gatsby-themed gathering.
Notes
Nutrition Information (Per Serving)
- Calories: 210 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 120mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g