These mini cakes are super moist and oh so lemony!
You'll never have to worry about your lemons going bad again. It used to happen to me all the time, before I met these little cakes. They just disappear before you know it!
My mom and I were so tired of making "lemon" desserts that you can only taste a hint of lemon. We wanted a dessert bursting with lemon flavor, and of course, a healthy one.
The answer: These cute little lemon cakes! Not only are they full of that lemon flavor that we were missing, but they are also super moist, and have just the right amount of sweetness. Best of all, it tastes so much better than those butter and sugar loaded sweets.
The flavor is all from the 3 large lemons I used. Yes, three. Trust me, it's so worth it. However, if you're sensitive to lemon, you can use two, and add a bit more applesauce so it isn't too dry.
I love making these in a mini bundt pan, which I highly recommend if you have one. If you don't, you can still make these with a muffin tin. Use the biggest size you have and bake about five or more minutes less, depending on how big your muffins are. They are done when a toothpick comes out clean or you press it gently and it springs back.
The ingredients I use are simple yet make a big difference in flavor and texture:
- Eggs: The eggs are used separately in this recipe. The egg yolks give flavor and act as a binder, while the egg whites are beat and make the cakes fluffy.
- Sugar and honey: For the healthiest option, make sure you use unrefined pure cane sugar. This plus honey equals completely natural and unrefined sweeteners, with more depth of flavor.
- Applesauce and avocado oil: These are what keep it so moist. Unsweetened applesauce is all natural and has 0g of fat. Avocado oil does have fat, but the majority is monounsaturated, a healthy fat known to lower bad cholesterol and raise good cholesterol.
- Whole wheat flour: Whole wheat carbs have a lot more fiber than white, making it a better option here.
- Baking powder and baking soda: Super important to achieve fluffy cakes. These are the ingredients that help it rise, as long as they're not expired.
For the most successful cakes, there are a few tips to help you:
- Separate the egg whites with your hands - of course, this is just my personal preference, but it is by far the easiest way to separate eggs without getting any yolk in the whites. Crack the egg into your hand over the bowl that you're putting the whites in. Use your other hand to help the whites fall in the bowl. Place the yolk in a separate bowl.
- Zest and juice your lemons before you start so that you don't have to stop in the middle to do it.
- Sprinkle some sugar with the egg whites to make it stiffer.
- Beat your eggs just before you need them so that they don't separate over time.
- Put the baking powder and soda and don't over mix so that you don't kill the air bubbles.
Happy Baking! 😉
Healthy Mini Super Lemony Bundt Cakes
- 4 eggs separated
- Juice and zest of 3 lemons
- ⅓ cup pure cane sugar
- ¼ cup honey
- ¼ cup unsweetened applesauce
- ½ cup avocado oil
- 2 ½ cup white whole wheat flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup powdered cane sugar
- Preheat oven to 350 degrees Fahrenheit. Grease 2 mini bundt pans (4 molds in each pan). Juice and zest the lemon and set aside 2 ½ teaspoons lemon juice and 1 tablespoon lemon zest.
- In a large bowl, whisk together the egg yolks, sugar, the remaining lemon juice and zest, honey, applesauce, and avocado oil.
- Using a stand or handheld mixer, beat the egg whites with a sprinkle of sugar. Keep beating until it start to peak, about 5 minutes.
- Sift in the flour and salt to the lemon mixture and fold to combine. Fold in the egg whites. When everything is incorporated, sift in the baking powder and soda. Mix until just combined.
- Pour the batter in the prepared pans about halfway full. Bake for 15 minutes.
- For the icing, whisk together powdered sugar and the reserved lemon juice and zest in a small bowl.
- Transfer the cakes to a cooling rack. Once they have cooled, glaze with the icing.
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