Mini Lemon Cakes With Citrus Caramel Sauce - cooking recipe

Ingredients

4 tbsp butter
3/4 cup sugar
1 medium egg
1 medium egg yolk
1/2 cup 2% milk
1 None lemon, juiced and zested
1 cup rice flour
1/3 cup all purpose flour
1 1/2 tsp baking powder
2 None limes, juiced and zested
None None powdered sugar for dusting

Preparation

Beat the butter and 1/2 cup sugar until creamy. Stir in the egg, egg yolk, milk, lemon zest, and juice then fold in the rice flour, flour, baking powder, and a pinch of salt. Transfer to 12 narrow and deep muffin molds (about 2 inch diameter), lined with parchment paper and allow to rest for 15 minutes.
Heat oven to 350\u00b0F and bake for 15-20 minutes on the middle rack. Remove and allow to cool in the tray before removing from the molds and allowing to cool completely on a wire rack.
Caramelize 1/4 cup sugar in a pan and stir in the lime juice and half of the lime zest and simmer for 5-10 minutes. Dust the cakes with powdered sugar, drizzle with caramel, and sprinkle with remaining lime zest.