Lemon Cake Recipes

Name: Lemon Cake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Korean
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; 

by Hanbit Cho August 30, 2022

written by Hanbit Cho August 30, 2022

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👇🏾👇🏾

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Lemon Cake

Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 25 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

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.

Did You Make This Recipe?
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Recipe video

Enjoy

Let us know what you think of today’s Lemon Cake tips, tricks, and hacks!

Fruit Fruitcakes Lemon Lemon Cake

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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