Ingredients for Lemon Cake Bites
- All Purpose Flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large egg yolks
- Vegetable Oil
- 1/2 cup water
- 1 tablespoon lemon extract
- Lemon, Zest Of
- 4 large egg whites
- Heavy Cream
- 1/2 cup lemon curd
- Fresh Raspberries
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How to Make Lemon Cake Bites
- Preheat oven to 350°F (175°C). Grease and flour a 9x12 inch baking sheet with 1-inch high sides.
- Line the baking sheet with parchment paper, ensuring it extends over the sides for easy removal. Grease the parchment paper.
- In a medium bowl, whisk together the flour, 1 cup of the granulated sugar, baking powder, and salt.
- In a separate large bowl, whisk together the egg yolks, oil, water, lemon extract, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
- Gradually add the remaining 1/2 cup of granulated sugar to the egg whites, continuing to beat until stiff, glossy peaks form.
- Gently fold one-third of the beaten egg whites into the batter to lighten it.
- Carefully fold in the remaining egg whites until just combined. Be gentle to avoid deflating the egg whites.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Once cooled, carefully peel off the parchment paper and cut the cake into 1 1/2-inch rounds.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon curd.
- Dollop 1 tablespoon of the lemon cream onto each cake round.
- Top each cake with fresh berries, dust with powdered sugar, and garnish with a mint sprig.
- Serve immediately or chill for up to 2 hours.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
13g
Carbs
2g
