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
Tonje says
This was an amazing recipe! To not get all cakey during this lock down. I searched for a small batch of a cake with egg yolks (my 6yr old loves fried eggs- no yolk...) and stumbled across your blog. The amount fitted perfectly in one of kiddos cake pans (plus 4 mini muffins). We had a lovely "picnic", with this all lemony flavored, moist and irresistible cake. Accompanied by a glass of cold milk :)
Too bitter? You probably got too much of the white part of the zest in the batter..
Will absolutely make this again, and again...
Tonje
Kristen says
I've made these several times and love how bright they taste. I know that the nutrition info is an estimate only, but the calories I'm calculating are significantly higher than what's posted here. I get 463 cals per serving vs. the stated 138.
Moth says
Made these yesterday and they turned out so well! I was a little worried because I didn’t have any lemons on hand and only had fat free sour cream, but I used bottled lemon juice and 1/4tsp lemon extract instead of lemon zest in the cake and they still turned out perfect. So moist and tender, with a little bit of crunchy deliciousness where they had browned around the edges. I didn’t have ramekins, so baked in a 1 cup Pyrex dish and a mini Bundt pan. The perfect lemon flavor with just the right balance of tart and sweet!
Sue Almond says
I didn’t have a lemon, so I used bottled lemon juice. I’m sure it would be even more wonderful with fresh juice and zest, but it was pretty amazing anyway!! So easy and so delicious!!!
Liz W. says
Another recipe for keeps!! I bake this over and over for my husband. Thank you for sharing :)
Carolee says
I made these yesterday using 8 oz ramekins that I received as a gift. I followed the recipe exactly and the cakes were delicious as well as quick and easy to make. I think that when I make the cake the next time, instead of making the glaze I will insert a tbsp of blueberry marmalade or jam in the middle just to reduce the amount of sugar. :-)
Before I could hit send on this comment, my husband called to say how much he’d enjoyed last night’s dinner and dessert!
Christina Lane says
Thank you so much, Carolee :)
Siobhan says
Very fresh and not too sweet, thanks for this simple recipe! Made it in a mini bread loaf tin and had 4 nice slices. Love these little desserts without tons of leftovers and always eager to try a new one! You're a star😊.
Jill says
I just took it out of the oven! I’m 20 weeks pregnant and craving lemon cake, and since my husband is not a fan, this is the perfect size! I didn’t have sour cream so I added some lemon juice to whole milk to make a buttermilk instead. I also put it in a small loaf type dish and cooked it for 24 min and it’s perfect. I can’t wait for it to cool and add lots of lemon icing!
Christina Lane says
yay, Jill! I'm so glad you could cure your craving :) Hope you're feeling great! Congrats on the pregnancy :)
Jan says
I'm looking for an OLD lemon mixture called "LEM" - it's not a pudding but came packaged in a small box about the size of pudding or jell-o
and I just can't find it anywhere ! Does anyone know if it still exists ?
Sandra D says
This recipe is a definite winner. The recipe was easy to make and has a beautiful light texture and over the top lemon flavour. I am so happy to find something to make that does not leave leftovers that I eventually have to toss out. Can't wait to try the chocolate.
Yoided says
Hi Christiana,
What is neutral oil?
Thanks