Bake Club Lemon-Honey-Ginger Baby Cakes

Makes 6 baby cakes

1 stick butter, softened 

¼ cup sugar

2 large eggs

1/4 cup vegetable oil

¼ cup honey

3 lemons, zested 

¼ cup lemon juice

1 cup flour

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

Heat oven to 350F and grease 6 baby cake tins.

Whisk together butter and sugar until smooth. Whisk in eggs, oil, honey, lemon zest and juice until homogenous.

Whisk in flour, baking powder, ground ginger and salt just until combined.

Scoop evenly across 6 baby cake tins and bake at 350F for 15 minutes until golden brown on the edges and a toothpick comes out clean.

While cakes are baking, prepare the soak:

Lemon Honey Ginger Baby cake Soak

3 tablespoons honey

2 tablespoons lemon juice

½ teaspoon ground ginger

On low heat, stir together until ginger hydrates. 

When baby cakes are out of the oven, pour 1 tablespoon soak in each tin. Bake at 350F for another 5 minutes. Leave in cups invert while warm. Serve warm or at room temperature.