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.
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