Preheat the oven to 176° Celsius. Take the ramekins/ custard cups/muffin cups and coat them with the vegetable oil spray. Keep them aside.
Take a medium sized bowl, add in flour, baking powder, and salt and whisk it well together.
In a separate bowl, put in sugar and butter and beat it with the help of an electric mixer for 2 minutes till it is light and fluffy. Then add in egg, lemon zest, vanilla and beat it well again.
Gently add in the dry ingredients, alternating with milk while you are still lightly whisking it with the electric mixer.
Carefully pour this batter into the ramekins or custard cups. Place the apricot slices on top of each dish and sprinkle raw sugar as well.
Bake these mini cakes for 25 mins till they turn golden in colour and a tester inserted into the center comes out clean.
Once cooked, place these cakes on a wire rack to cool completely.
Serve and enjoy!