The Easiest Italian Lemon Mini Cake Recipe: No Fancy Equipment Needed!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

Make the Pastry Cream: Combine 80 g plain flour and 200 g granulated sugar, adding a little at a time.

Add 500 ml milk gradually and lemon zest, then bring to a boil over medium-low heat with a pinch of salt and 1/2 teaspoon of vanilla extract. Allow to cool completely.

Make the Sponge Cake: Beat 3 egg yolks with 35 g granulated sugar and 1/2 teaspoon white wine vinegar until light and fluffy.

Whip 3 egg whites with 15 g granulated sugar and 1/2 teaspoon white wine vinegar to stiff peaks.

Combine the egg yolks with the egg whites, then add 65 g sifted flour and mix thoroughly.

Use a piping bag to form 6-7 cm diameter disks on a sheet pan lined with parchment paper.

Bake at 165-170 °C (330-340 °F) for 15–20 minutes until golden brown. Let cool completely.

Make the Lemon Syrup: Stir 50 g granulated sugar into 100 ml warm water until dissolved, then add 100 g Limoncello.

Make the filling: Whip 150 g of whipping cream, divide into two portions. Mix 200 g pastry cream, 75 g whipped cream, juice and zest of 1/2 small lemon.

Dip sponge cake disks into the sugar syrup and create sandwiches with lemon cream in between. Freeze for about 1 hour.

Make the glaze: Mix 250 g pastry cream, 75 g whipped cream, juice and zest of 1/2 small lemon, 50 ml whipping cream, and 50 ml leftover lemon syrup.

Place sandwiches on a rack and pour glaze over to coat. Freeze for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

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