Two-Ingredient Mini Lemon Cakes
These sweet Mini Lemon Cakes are moist, airy, and light, with the sunshiny taste of lemon. With just two simple ingredients, they’re super fast and very easy to make!
Servings: 12
Ingredients
- 1 box (16 ounces) Angel Food Cake Mix
- 1 can (20 to 22 ounces) Lemon Pie Filling
- powdered sugar, for garnish, optional
- blueberries, for garnish
- raspberries, for garnish
Instructions
- Preheat oven to 350˚F.
- Grease 12 six-ounce ramekins with butter or nonstick baking spray.
- Place the ramekins on a baking sheet and set aside.
- In a large bowl combine the angel food cake mix and the lemon pie filling; mix and stir with a large spoon until completely incorporated.
- Pour the batter into the ramekins, coming only half way up the ramekin. If you overfill, the cakes will rise too high and spill over while baking.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Tops should be golden brown.
- Cool cakes for about 15 to 20 minutes before serving.
- Garnish with powdered sugar and berries.
- Serve.
Nutrition
Calories: 202kcal | Carbohydrates: 48g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 427mg | Potassium: 34mg | Fiber: 1g | Sugar: 36g | Calcium: 58mg | Iron: 1mg
