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.
– 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
1. Lightly beat room temp(20℃) butter. 2. Add white sugar + honey and mix well. 3. Add part of the dry ingredients (almond powder/cake flour) and mix in. 4. Mix in the eggs in 4~5 additions. 5. Add the rest of the dry ingredients (almond powder/cake flour/baking powder) and mix followed by lemon zest/lemon juice. 6. Pipe 50g for each cavity and bake for 13~14mins at 165℃ (pre-heat oven to 165℃). 7. 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). 8. Add/dip lemon icing and decorate.