Fluffy and moist Lemon Cake
Ingredients
cup Size Volume : 1cup 70ml 12 Cakes
- 2Eggs(120g w/o shell)
- 30g Sugar
- 200g Heavy whipping cream
- 120g Flour
- 40g Almond flower
- 5g Baking powder
- 40g Lemon juice
- 1 Lemon zest
- For Toppings:
- 50g~ Powdered sugar
- 1tsp Water
- Pistachio
Directions
Preparation:
Preheat the oven to 338 °F/170℃
①Mix eggs and granulated sugar well
②Add heavy whipping cream and mix.
③Sift ingredients ().Mix until no flour remains.
④ Add lemon juice and lemon zest and mix well.
⑤ Transfer the batter into a piping bag.
Line a muffin tin with paper liners and pipe the batter into the liners.
⑥ Bake in a 170℃ oven for 20 minutes until done.
If you are concerned about the doneness, insert a skewer into the center of the batter, and if it comes out clean, it is done. Do not overbake.
⑦ Immediately remove the cupcakes from the tin and cool them on a wire rack.
⑧ Mix powdered sugar and water to make icing.
⑨ Once the cupcakes have cooled, drizzle the icing over the top using a spoon.
⑩ Sprinkle chopped pistachios on top immediately, and it's ready to serve!
*Please adjust the consistency of the icing as needed.
How to cook Fluffy and moist Lemon Cake:
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