Here's an adorable dessert that no sweet lover should miss: lemon cake, a favourite for so many people. Today we're sharing a lemon cake recipe that's soft, fluffy, delicate and never too rich.
If you've been to Korea, you'll know there are cafés and bakeries whose signature is an adorable lemon cake. Just thinking about the flavour makes you want one. Today MK Unigroup is sharing a recipe for this cute treat: soft, fluffy cake fragrant with lemon, light rather than rich, with a sweet-tart flavour. Many people enjoy it with coffee or tea. Let's get to the recipe.
Lemon Cake Ingredients
- 110 g cake flour
- 30 g ground almonds
- 3 g lemon zest
- 95 g sugar
- 3 g baking powder
- 55 g butter
- 2 eggs
- 30 ml rice bran oil
- 2 ml vanilla extract
- 13 ml lemon juice
- 75 ml milk
How to Make Lemon Cake
- Finely grate the lemon zest, avoiding the white pith, which will make the cake bitter. Mix the zest with the sugar and set aside, then juice the lemon.
- Crack the eggs into a bowl and add the rice bran oil, milk, lemon juice and vanilla. Stir until well combined and set aside.
- Combine the cake flour, ground almonds and baking powder.
- Beat the butter into the flour until the mixture resembles coarse sand.
- Gradually pour in the liquid ingredients in 4–5 additions, beating until well combined, then spoon into the moulds.
- Once all the lemon-shaped moulds are filled, bake at 170°C for about 15–20 minutes.
- When done, mix icing sugar with lime juice and drizzle over the cakes to decorate.
- Finally, grate a little lemon zest over the top and serve.
This soft, fluffy, light lemon cake is easy to follow and adorable to look at. The tender cake gets just the right sweetness from the icing, and in hot weather a sweet-and-sour treat is wonderfully refreshing. If you give it a try, don't forget to share a photo!
Recipe credit: Wongnai.
