Lemon cake for two made in ramekins.
Fun fact: I only own 2 ramekins.
So, while I've been on this self-imposed journey to miniaturize all the cakes into ramekins (see: chocolate cake for two), I've been washing a lot of ramekins. More specifically, I've been washing them when they're still scalding hot, right out of the oven.
Whenever I have a cake failure, I have to remove the evidence immediately. If I don't trash my cake fails, then I eat them. All of them. By myself, in the kitchen. It's not a good scene.
I had a lot of failures with this lemon cake in ramekins, because the lemon juice played games with the baking soda. But rest assured: we got it right.
Well, almost.
I wanted a soft, fluffy cake, not a domed muffin-like cake. So, we have to accept a leetle compromise: a teeny tiny divot after baking. Don't worry, it's going to be TOTALLY FINE. Just bake the cake all the way through (use a toothpick to be sure), and then let it cool. The slight dimple that forms while it cools is just making way for more lemon glaze frosting, ok?
Trust me on this one. If I gave you a lemon cake for two recipe that didn't slightly sink, it would have the texture of a scone. Lemon scones are good. Tender, moist, fluffy cake is better.
Do you see the tiny dimple?
No, no you don't. Because it's full of bright lemon glaze.
Are you a lemon lover like me? I crave these little lemon cakes almost weekly, but just know that I'm working on a spice cake version, a red velvet version, and a funfetti version. My fingertips are already burning at the thought. But I do it all for YOU.
Me, you, and mini cakes in ramekins. We have a sweet life, don't we?
These are the exact ramekins I use.
Lemon Cake for Two
Two mini lemon cakes for two baked in ramekins.
Ingredients
- 6 tablespoons all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- pinch of salt
- 1 large egg yolk
- 3 tablespoons sour cream (or full-fat yogurt)
- 1 tablespoon + 2 teaspoons neutral oil
- zest of 1 lemon
- 1 tablespoon fresh lemon juice
For the glaze:
- ½ cup powdered sugar
- 1-2 teaspoons lemon juice, as needed
Instructions
- First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet.
- Preheat the oven to 350.
- In a small bowl, whisk together the sugar, flour, baking powder, baking soda, and pinch of salt. Set aside.
- In a medium bowl, whisk together the egg yolk, sour cream (or yogurt), oil, lemon zest, and lemon juice.
- Add the dry ingredients in two batches to the wet ingredients, and stir gently to combine.
- Divide the mixture between the two ramekins.
- Bake for 20 minutes, or until a toothpick inserted comes out clean.
- While the cakes cool, make the frosting: whisk together all ingredients, adding more lemon juice to thin it out to a pourable consistency.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 448Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 197mgSodium: 252mgCarbohydrates: 77gFiber: 2gSugar: 54gProtein: 8g
Alicia says
If I want a lemon-poppy cake would I just be able to add poppy seeds to the batter before baking?
Christina Lane says
Yes, but I would add a touch of almond extract because that's a typical flavor in lemon-poppyseed cake :)
Jennie says
I would like to put lemon curd in the center of the cake. Would you suggest I do it after the cake is baked or could I put a generous spoonful in the center of the batter and carefully cover with more batter.
Christina Lane says
So, since lemon curd is made with eggs, do not put it in raw cake batter. It will bake into something strange and probably ruin the cake. After baking, spread it between the cooked cake layers and enjoy!
NIKKI says
I made these last night following recipe exactly with sour cream for my husband and myself. They were delicious and baked perfectly. Will definitely make again.
Christina Lane says
Thanks so much, Nikki! I'm so glad to hear this :)
Vivian says
These are wonderful! I am about to make my second batch. Previously my favorite flavor was always chocolate, deep dark chocolate or mocha, but these are in the running for my top favorite cake. And because of the small portion size, no guilt about making dessert for 1 person. Thank you so much !
Tara says
I absolutely love this recipe. I’ve made many many lemon desserts and cakes but this one is the BEST. for real. I love baking and I love lemons. This has the perfect lemon flavor and you couldn’t ask for a more moist cake.
I take mine out of the oven (timing is perfect) right when the edges pull away and start being nicely golden. I poke holes with a fork and immediately pour over the glaze. I just do milk and vanilla with powdered sugar i. It soaks into the cake and is amazing. I’ve multiplied this recipe by 5 actually and made in muffin tins for a party I love it so much!! Thank you!
Beth McEvoy says
hi! these are delicious, but what kind of ingredients did you use?? cos no matter how hard i try there is no way that these are on 138kcal- 328, maybe, but even using the lowest calorie ingredients the amount given here is totally wack-
sorry for pointing this out..
Christina Lane says
Hi Beth,
The nutrition calculator is probably off.
Marty says
Wow, Wow, WOW! Made these tonight. and they are delicious. Just the right balance of tart and sweet, and just the right amount for two, of course. Lemony and moist, rich yet light - the perfect dessert for spring (or any other season!). YUM.
Emily says
I just made these and they are AMAZING! I don’t know if I’ll be able to save the second one for tomorrow, but the glaze is wonderful. I finished it before the cakes were ready and kept sneaking little bits from the bowl; it was that good! :) love that this only makes two, or I’d eat an entire lemon cake.
Sabeena says
I just made this recipe and didn't have ramekins so I just used a cupcake tin. It made 3 cupcakes perfectly and they cooked for about 15 min. I'm so happy I tried it, easy and fast. It's not overly sweet and I didn't even find it that lemony. It's the perfect little dessert after a special night. Highly recommend it to others!
Se'an Farris says
I just found this recipe and have made it as is, but also in a lime version. Both were delicious. Also, maybe I performed magic, but mine did not have an indention lol. Wonderful recipe.