Mary Poppins Lemon Almond Cakes
Try this Mary Poppins Lemon Almond Cakes recipe, or contribute your own.
Try this Mary Poppins Lemon Almond Cakes recipe, or contribute your own.
- Carbohydrate 13.0618219516471 g
- Cholesterol 22.4422222208584 mg
- Fat 8.26177388867761 g
- Fiber 0 g
- Protein 2.50262722066633 g
- Saturated Fat 5.19853261096611 g
- Serving Size 1 1 Serving (69g)
- Sodium 105.387083278724 mg
- Sugar 13.0618219516471 g
- Trans Fat 0.606330333340433 g
- Calories 134 calories
Step-by-step
- Preheat oven to 160C.
- Cream the butter then gradually mix in the sugar. Sift in the flour and baking powder, and stir in the milk.
- Finally whisk the egg whites until frothy and stir into the batter along with the lemon zest.
- Pour into mini cake pans, or cupcake pans and bake for 20 minutes.
- Let cool and serve with a shake of sifted icing sugar on top.
Pound cakes rely entirely on equal weights of fat, flour, sugar, and eggs to build structure. These miniature cakes diverge from that heavy prototype by incorporating whipped egg whites. Creaming room-temperature butter with white sugar forces microscopic air pockets into the fat matrix. Sifting plain flour alongside four teaspoons of baking powder distributes chemical leavening evenly, preventing dense pockets in the crumb. Almond essence introduces benzaldehyde, the aromatic compound that mimics bitter almond and bridges the gap between citrus brightness and rich dairy fats. Lemon zest provides essential oils that cut through the heaviness of the butter. Whisking the egg whites until frothy creates a secondary source of lift, while milk introduces the liquid necessary to hydrate the gluten network without toughening the crumb. Preheat the oven to 160 degrees Celsius to ensure the miniature cakes bake through before the exterior browns prematurely. Pour the batter into individual molds and bake for twenty minutes until a toothpick inserted into the center emerges clean. Adjusting yields downward requires precise scaling of the leavening agent, though four teaspoons of baking powder remain fixed for this specific flour volume. Allow the finished pastries to cool completely on a wire rack before finishing with a dusting of sifted icing sugar.
