Lemon Gingerbread Mini Cakes
Gingerbread has been enjoyed for centuries and is often associated with holiday traditions.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Granulated sugar
- 0.5 cup Molasses
- 1 Egg
- 1 teaspoon Lemon zest
- 2 tablespoon Fresh lemon juice
- 0.5 cup Milk
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a mini cake pan.
- In a mixing bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.
- In a separate bowl, mix the melted butter, granulated sugar, molasses, egg, lemon zest, lemon juice, and milk.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Pour the batter into the prepared pan, filling each cavity about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar before serving.
- Enjoy your delicious Lemon Gingerbread Mini Cakes!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.