For 12 cakes:
80 g butter
130 g sugar
120 g flour
1 untreated lemon
1/2 sachet of baking powder
Powdered sugar (optional)
Separate the whites from the yolks.
Melt butter, set aside
In a mixing bowl, beat the yolks with the sugar until they turn white.
Add lemon zest and juice (70 ml for me), then butter and mix until smooth.
Add the sifted flour and the yeast.
Beat the egg whites with a pinch of salt and gently fold them into the previous mixture.
Pour the preparation into briochettes or mini-bundt style moulds and put in a hot oven at 180°C for about 15 minutes.
Extend the baking time by about 5 minutes if you don’t have a fan; otherwise, the top of the cake might get a little wet and sticky when cooling.
Wait a few minutes before unmolding.
Sprinkle with powdered sugar.