Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/3 cup lemon curd or jam for centers
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin or mini tart molds.
- Whisk flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Beat egg, milk, vanilla, and lemon zest; stir into dry ingredients until just combined.
- Divide into molds, bake 12–15 minutes until pale golden and set.
- Cool slightly, fill centers with lemon curd or jam if desired, and dust with powdered sugar.
Notes
- Keep butter cold for a tender crumb.
- Do not overmix to avoid toughness.
- Mini tart molds yield a classic tea-time shape.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 180 calories
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
