Lemon Tea Cakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 10 servings confectioners' sugar 
• 2 large eggs 
• 1 cup flour all-purpose
• 2 tablespoons juice of lemon 
• 2 teaspoons lemon zest grated
• 1 pinch salt 
• 0.5 cup sugar 
• 8 tablespoons butter unsalted cooled melted (1 stick)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• spatula
• muffin tray

Directions

1. Preheat oven to 375F. Mist 12 cups of a muffin tin with cooking spray.
2. In a large bowl, whisk together egg, sugar, lemon zest, juice, vanilla and salt until well blended.
3. Gently fold flour and baking powder into egg mixture with a rubber spatula until just incorporated.
4. Mix in butter. Divide batter among cups, filling each 1 about halfway.
5. Bake until cakes have risen and turned golden, about 11 minutes. Immediately run a knife around edges and invert cakes onto a wire rack to cool slightly.
6. Serve warm, dusted with confectioners' sugar, if desired.