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Mini lemon cakes

Any fan of lemon cakes? Well this is your recipe. These mini Bollo Fruits lemon cakes are a real pleasure to brighten up any snack, or dessert. Deep and sweet flavor of delicious lemon, with an extra fluffy texture. A classic from the pastry chef @pierrehermeofficial, that we couldn't resist making our adaptation and sharing it. If you try it, you'll love it.

Stripe
Stripe

Ingredients

For the mini cakes:
  • 3 eggs
  • 170 g flour
  • 180 g sugar
  • Zest of 1 lemon
  • 1 lemon squeezed
  • 60 g butter at room temperature
  • 40 g heavy cream or
  • whipping cream
  • 1,5 tsp yeast
For the glaze:
  • 3 tbsp of lemon juice
  • 100 g icing sugar
For the syrup (optional):
  • 130 g sugar
  • 130 g lemon juice (strained without pulp)

Step by step :

1
Mix the butter together with the lemon zest and the sugar. Add the eggs to the mixture one by one, then add the cream and lemon juice. Stir again until it is all mixed together. Finally, add the sifted flour and yeast. Mix again to combine. Stripe
2
Brush the moulds with melted butter and sprinkle with flour and then fill the moulds with the dough and bake at 180ºC for around 25-30 minutes. Stripe
3
Once the cakes are ready, leave them to rest and cool for around 10 minutes so that you can dip them in the syrup and add the glaze. Stripe
4
Preparing the syrup: Put the sugar and lemon juice in a saucepan over a low heat and do not stir. When it starts to boil, put the heat on the lowest setting and cook for 5 minutes. Leave to harden. Stripe
5
Preparing the glaze: Pour the juice into a bowl and gradually add the icing sugar whilst stirring until you reach the desired texture. Stripe
Mini lemon cakes

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