Lemon cake

Overview

I started cheating today. It turns out that I haven’t made desserts in almost two years. Now that I have returned to my old job in a cafe, I will have more time to make desserts and I will update more. I will make a simple one today 😂 The amount of the recipe is enough for 16 small cakes. You can adjust the recipe proportion according to the actual situation

Tags

• baking
• afternoon tea
• almond flour
• butter
• cake flour
• egg
• yellow lemon
• yogurt
• fine sugar
• lemon juice
• lemon zest

Ingredients

Steps

1. 1 It is best to buy medium-sized lemons when they are cut in half. I bought a large size but found it was too big.

   

2. 2 Scoop out all the cores of the lemons and keep the lemon peel. After squeezing the juice out of the lemons, leave 15 ml of the rest to make lemon tea or drink it directly if you have the courage.

   

3. 3 Three egg whites and yolks separated.

   

4. 4 Sift the weighed almond flour and cake flour and mix

   

5. 5 Melt butter over water.

   

6. 6 Beat the egg yolks until pale, then add the butter and stir evenly.

   

7. 7 Add sugar to the egg whites and beat into a wet meringue.

   

8. 8 Add sifted cake flour and almond flour to the meringue and stir evenly.

   

9. 9 Add the egg yolk and butter mixture and mix well, then add 15 ml of lemon juice and lemon zest (you can also omit the lemon zest to enhance the aroma of the lemon but it will be a bit bitter. I personally prefer to add lemon zest to feel fresh when eating).

   

10. 10 Pour the batter into a piping bag and fill in two-thirds of the lemon zest.

    

11. 11 Preheat the oven to 170 degrees Celsius and bake on the middle shelf for 25 minutes.

    

12. 12 Let cool after taking it out of the oven (it tastes better if refrigerated overnight).

    

13. 13 Before eating, pour a spoonful of yogurt and garnish with rosemary or mint (yes, you need a little bit of yogurt. As for why the recipe says one box, isn’t it missing and not sold in supermarkets 😂).