Lemon Butter Cake

Name: Lemon Butter Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 150 g Unsalted butter; 150 g Granulated sugar; 3 Eggs; 150 g Cake flour (Ingredient A, sifted together); 1 tsp Baking powder (Ingredient A, sifted together); 1/2 Lemon zest (grated); 70 g Powdered sugar (Ingredient B, for glaze); 1 tbsp Lemon juice (Ingredient B, for glaze); Lemon zest strips (for garnish), to taste; Acacia blossoms (for garnish), to taste; Chervil (for garnish), to taste

A moist lemon-flavored cake generously topped with an abundance of zesty lemon candies.

1h 10m

Easy

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Ingredients

Unsalted butter 150 g

Granulated sugar 150 g

Eggs 3

Cake flour (Ingredient A, sifted together) 150 g

Baking powder (Ingredient A, sifted together) 1 tsp

Lemon zest (grated) 1/2

Powdered sugar (Ingredient B, for glaze) 70 g

Lemon juice (Ingredient B, for glaze) 1 tbsp

Lemon zest strips (for garnish) to taste

Acacia blossoms (for garnish) to taste

Chervil (for garnish) to taste

Instructions

Make the batter

Refer to steps 1–4 of the nut butter cake on page 47 to prepare the batter.

Mix in lemon zest

Add the grated lemon zest to the batter from step 1 and mix until evenly combined.

Fill the pan

Pour the batter from step 2 into the prepared pan, smooth the surface, and use a plastic spatula to draw a line down the middle.

Tap to release air bubbles

Tap the pan gently on a board lined with a damp cloth 2–3 times to release any trapped air from the batter.

Bake

Bake in a preheated oven at 180°C for 45–55 minutes. Once baked, lift the cake out of the pan by holding the top edges of the parchment paper and place it on a cooling rack.

Decorate

Place Ingredient B in a bowl and whisk together until thick. Spoon generously over the cake, scatter with the lemon zest strips and acacia blossoms, and garnish with a few sprigs of chervil.