Easy Two-Ingredient Lemon Cakes Recipe
If you’re looking for a dessert that combines simplicity and decadence, these two-ingredient lemon cakes might just become your go-to. With the irresistible zing of lemon and the lightness of a well-whipped batter, this delightful recipe can be a quick baking project or a way to impress guests without breaking a sweat.
I still remember the first time I made these cakes; my grandmother shared this recipe on a quiet Sunday afternoon as the sun painted our kitchen with golden rays. It was her secret to unexpected guests—simple yet unforgettable. Now, it’s a tradition that I cherish and share every family gathering.
Why You’ll Love This Recipe
These two-ingredient lemon cakes are a testament to the idea that less is more. You’ll love how quick it is to prepare, making it perfect for last-minute desserts or a delightful afternoon treat. The recipe is as straightforward as it gets, and the results are always deliciously consistent. Plus, their light texture means you can indulge without guilt!
Ingredients Notes
The two key players in this recipe are lemon and eggs. The freshness of the lemons is crucial, so try to source organic lemons to enhance the flavor. If you don’t have fresh lemons, lemon extract can be a substitute in a pinch. For the eggs, I recommend free-range for optimal texture and taste.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Prepare a muffin tray by lining it with cupcake liners or lightly greasing it with oil or butter.
Step 2
Zest the lemons first, then juice them. You should aim for about a quarter cup of lemon juice.
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Step 3
In a large bowl, separate the egg whites and yolks. Whip the egg whites until they form soft peaks, which usually takes about 3–5 minutes with an electric mixer.
Step 4
Gradually fold the lemon juice and zest into the egg whites. Be careful not to deflate the mixture as you mix in the citrusy brilliance.
Step 5
Pour the batter into your prepared muffin tray. Bake for about 10–12 minutes or until they rise and form a light golden crust. Allow them to cool before serving.
Storage Options
These lemon cakes can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap them individually in plastic wrap, place them in a freezer bag, and freeze for up to a month. To reheat, simply thaw at room temperature or use the microwave for 10-15 seconds.
Variations & Substitutions
For a gluten-free option, you can use a blend of almond and coconut flour but note the texture will be denser. Add a hint of rosemary or thyme to the batter for a herbal twist. For a sweet touch, drizzle a mixture of powdered sugar and lemon juice over the cooled cakes.
Frequently Asked Questions
Can I prepare the batter in advance? It’s best to prepare and bake the batter immediately after mixing. The egg whites will lose their volume if left sitting, affecting the texture of the cakes.
What can I serve with these lemon cakes? These cakes pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A little berry compote also complements the lemony flavor beautifully.
Are there any other citrus fruits I can use? Absolutely! You can replace lemon with lime or orange for a different citrus twist. Adjust the quantity slightly to suit your taste, and enjoy the new burst of flavor.
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Easy Two-Ingredient Lemon Cakes Recipe
Ingredients
Main Ingredients
- 1 box lemon cake mix
- 12 oz lemon-lime soda can also use lemon soda
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the lemon cake mix and lemon-lime soda. Stir until well mixed.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before serving. Enjoy!
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
