Mini Lemon Sponge Cake

Preheat oven to 180°C . Grease a mini cake mold or ramekin.

In a bowl, whisk 1 egg with 2 tbsp sugar until light and fluffy.

Add 1 tbsp melted butter, 2 tbsp milk, and the zest of half a lemon. Mix well.

Sift in 3 tbsp all-purpose flour and a pinch of baking powder. Gently fold to combine.

Pour batter into the prepared mold and bake for 12-15 minutes or until golden and a toothpick comes out clean.

Let it cool slightly, then top with a fresh lemon wedge and dust with powdered sugar if desired.