Lemon Christmas Cakes

Lightly grease the molds or line them with paper cases so the cakes can be removed more easily later.

Only grate the yellow part of the lemon peel to avoid bitterness.

Ingredients at room temperature usually combine more evenly and create a finer crumb.

Do not overmix, otherwise the cakes will become dense.

Fill the molds only about two-thirds full so the batter has room to rise while baking.

Do the skewer test: if the wooden skewer comes out clean, they are done.

For decorating, powdered sugar, a lemon glaze or a little grated lemon zest go particularly well.