Little Lemon Love

 I went scouring for a dessert recipe that would be light and refreshing. I also didn’t want a lot of leftovers tempting me for days. One of the blogs I follow is called Dessert for Two, and that is exactly what she showcases – Desserts for Two. This is a quick and easy recipe that satisfied my sweet tooth and one that the family could enjoy. I did double the recipe so that our son could have dessert as well. It was so good he took the remaining one and polished that off as well.

Ingredients

6 tablespoons all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon baking powder

1/8 teaspoon baking soda

pinch of salt

1 large egg yolk

3 tablespoons sour cream (or full-fat yogurt)

1 tablespoon + 2 teaspoons neutral oil

zest of 1 lemon

1 tablespoon fresh lemon juice

For the glaze:

1/2 cup powdered sugar

1-2 teaspoons lemon juice, as needed

Instructions

First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet.

Preheat the oven to 350.

In a small bowl, whisk together the sugar, flour, baking powder, baking soda, and pinch of salt. Set aside.

In a medium bowl, whisk together the egg yolk, sour cream (or yogurt), oil, lemon zest, and lemon juice.

Add the dry ingredients in two batches to the wet ingredients, and stir gently to combine.

Divide the mixture between the two ramekins.

Bake for 20 minutes, or until a toothpick inserted comes out clean.

While the cakes cool, make the frosting: whisk together all ingredients, adding more lemon juice to thin it out to a pourable consistency.