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Lemon dimple cakes recipe
Lemon dimple cakes recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Adorable lemon cakes with zesty bursts of flavor from lemon rind and syrup, filled with luscious lemon custard. Perfect for any occasion: after school snack, bake sale, picnic, or tea time treat. Easy and delicious - a new favorite!
Ingredients:
  • 150g butter, at room temperature
  • 110g (1/2 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 200g (1 1/3 cups) self-raising flour
  • 180ml (2/3 cup) milk
  • 80ml (1/3 cup) fresh lemon juice
  • 3 pieces lemon rind
  • 120g (1/2 cup) French Vanilla Double Thick Custard
  • 1 tsp finely grated lemon rind
Instructions:
  • Preheat the oven to 180C (160C fan forced) and generously grease 12 muffin pans each of 80ml (1/2 cup) capacity.
  • In a bowl, use electric beaters to cream together butter, sugar, and rind until pale and creamy. Add eggs one at a time, beating thoroughly after each addition. Finally, mix in the flour and milk until well combined.
  • Divide the mixture evenly into the pans. Bake for 15-20 minutes until golden and a skewer comes out clean. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
  • To prepare the syrup, mix sugar, lemon juice, lemon rind, and 80ml (1/3 cup) water in a small saucepan. Stir over medium heat until the sugar dissolves. Allow it to simmer for 2-3 minutes until slightly thickened. Remove from heat and let it cool for 10 minutes.
  • Drizzle half of the syrup over the freshly baked muffins, then carefully use a wooden spoon handle to create a sizable hole in the center of each muffin.
  • Prepare the lemon custard by mixing custard and lemon rind in a small bowl. Transfer the mixture into a sealable plastic bag and cut off a corner. Squeeze the lemon custard into the muffin holes and serve with the extra lemon syrup.

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