Egg Yolk Butter Cake
Add lemon zest and lemon juice to boost aroma and moisture, preventing the yolk butter cake from turning out dry.
Ingredients
unsalted butter
75 g
fine granulated sugar
150 g
salt
1/4 tsp
egg
30 g
egg yolk
4
milk
90 g
lemon zest (finely grated)
1
lemon juice
1 tbsp
cake flour (sifted)
150 g
Instructions
1
Cream the butter
Place the unsalted butter in a steel bowl and cream with a whisk until soft. Add the fine granulated sugar and salt, and beat until the mixture turns pale and nearly milky white.
2
Add the eggs
Add the egg and egg yolks in two additions, beating at medium speed until well combined.
3
Add the milk
Slowly pour in the milk and beat at low speed until the sugar dissolves.
4
Add lemon juice and zest
Finely grate the lemon zest and add it together with the lemon juice to the egg-and-butter batter until evenly combined.
5
Fold in the flour
Add the sifted cake flour and fold in with a spatula using a cutting motion until no dry flour remains at the bottom of the bowl.
6
Bake
Transfer the batter into a piping bag and pipe into paper-lined cup molds (no greasing needed since paper liners are used), filling each about 7–8 full. Bake in a preheated oven at 175°C for 20–25 minutes. Remove from the molds while still hot to prevent the cake from shrinking.
