Small Cakes
These small cakes are a delightful treat, perfect for a light dessert or a sweet snack. The recipe creates tender, moist cakes with a delicate crumb and a subtle vanilla and lemon flavor. The cakes are baked to golden perfection and then iced on the bottom, offering a satisfying bite. Serve these classic cakes at tea time or any special occasion.
Ingredients
- 1 1/4 cups Granulated sugar
- 1/3 cup Butter
- 2 cups All-purpose flour
- 4 teaspoons Baking powder
- 1/8 teaspoon Salt
- 2/3 cup Milk
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon extract
- 2 count Egg whites
Instructions
- 1In a large bowl, cream the butter until light and fluffy. Gradually add the sugar, continuing to cream until well combined.
- 2In a separate bowl, whisk together the flour, baking powder, and salt.
- 3Add the dry ingredients, milk, vanilla extract, and lemon extract to the butter and sugar mixture. Mix well until combined.
- 4In a clean, dry bowl, beat the egg whites until stiff peaks form.
- 5Gently fold the beaten egg whites into the cake mixture until just combined. Be careful not to overmix.
- 6Preheat oven to 350°F (175°C). Prepare cake pans with waxed paper. Fill the pans about two-thirds of an inch deep with the mixture. Bake for 25 minutes in a moderate oven.
- 7Let the cakes stand for 5 minutes after baking. Then, slip a knife around the edges and remove the cakes from the pan. Turn them over, remove the paper, and allow them to cool completely. Ice the bottom side of the cakes.
- 8When ready to serve, cut the cakes into two-inch squares.