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.
- 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
- 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.