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.