Lemon Cake with a Runny Filling

Ingredients

For the filling:

Lemon juice 110 ml

Sugar 200 g

Eggs 2

Pinch of salt

Butter 50 g

For the cupcakes:

Butter 100 g

Sugar 80 g

Eggs 2

Milk 2 tbsp

Lemon zest 1 tsp

Flour 100 g

First, prepare the filling. Place the eggs, sugar, lemon juice, and salt in a small saucepan. Place over medium heat and stir continuously for 5-8 minutes. The mixture should thicken. Do not bring it to a boil!

As soon as the mixture begins to thicken, reduce the heat to low and add the cubed butter. Remove from the heat once the butter has completely melted. Pour into a bowl, cover with a lid or plastic wrap. Cool and refrigerate for 3-4 hours.

Preheat the oven to 400°F (205°C). Grease the molds with butter and sprinkle generously with sugar. Place each mold on a baking sheet. Beat the butter and sugar until creamy. Beat in the eggs, one at a time. Add the milk and lemon zest.

Sift the flour into the mixture and whisk thoroughly. Fill each mold 1/3 full with batter, make a well in the center, and spoon in 1 tablespoon of lemon curd. Cover with the remaining batter 3/4 of the way.

Another filling method is to use a pastry bag and tip. Fill each mold 1/3 full, insert the tip of the pastry bag into the center of the dough, and fill with cream. Cover the top lightly with batter to prevent holes. Fill the molds 3/4 full.

Bake in the oven for 15-20 minutes. Remove and run a sharp knife around the sides of the molds. Invert onto a plate, sprinkle with powdered sugar, garnish with lemon zest, and serve immediately.

Enjoy!