Little Kitchen Cakes

Ingredients

• 70 g butter
• 2 Organic lemons
• 190 g flour
• 0.5 sachet baking powder
• 4 small eggs
• 250 g sugar
• 1 pinch salt
• 100 g whipping cream
• juice of 1-2 lemons
• 180 g powdered sugar
• 3 tbsp rum
• powdered sugar (for dusting)
• phlox (for garnish)

Instructions

1. 1.

   Preheat oven to 180°C. Grease and lightly flour the molds.

2. 2.

   Melt butter over low heat and let cool. Grate lemon zest and mix flour with baking powder.

3. 3.

   Beat eggs and sugar until creamy using an electric hand mixer. Add lemon zest, salt, and cream and fold in.

4. 4.

   Gradually add the dry mixture while stirring; then stir in the liquid butter. If small lumps remain, continue whisking for another 5 minutes.

5. 5.

   Transfer batter to molds and bake at 180°C for 10 minutes, then reduce heat to 150°C and bake for about 15 more minutes. Perform a toothpick test. Remove cakes but keep oven on. Transfer cakes onto a cooling rack and turn gently.

6. 6.

   Mix powdered sugar, lemon juice, and rum into a glaze; warm slightly in a small pot.

7. 7.

   Spoon some glaze over each cake and return to the hot oven for about 30 seconds with the rack.

8. 8.

   Let cool completely.

9. 9.

   Dust with powdered sugar and serve garnished with flowers.