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Lemon Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
It’s summer in Korea and I was looking for something bright and tangy to fight the heat! Voila – here’s my take on a lemon cake. The texture is lighter than a regular pound cake, but heavier than madeleines.
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- Butter 76g
- White Sugar 55g
- Honey 12g
- Whole Eggs 76g
- Almond Powder 17g
- Cake Flour 68g
- Baking Powder 0.8g
- Lemon Zest 3g
- Lemon juice 14g
Instructions
- Lightly beat room temp(20℃) butter.
- Add white sugar + honey and mix well.
- Add part of the dry ingredients (almond powder/cake flour) and mix in.
- Mix in the eggs in 4~5 additions.
- Add the rest of the dry ingredients (almond powder/cake flour/baking powder) and mix followed by lemon zest/lemon juice.
- Pipe 50g for each cavity and bake for 13~14mins at 165℃ (pre-heat oven to 165℃).
- Once they are baked, leave them in the pan for a few minutes and then take them out (they might fall apart as they are brittle when they are straight out of the oven).
- Add/dip lemon icing and decorate.
Lemon Icing
- Mix powdered sugar and lemon juice at a ratio of 5:1 (5x more sugar than lemon juice)
Notes
How to store:
Store at room temp up to 3~4days in an airtight container.
Enjoy
Let us know what you think of today’s Lemon Cake tips, tricks, and hacks!
