Fluffy and moist Lemon Cake

Fluffy and moist Lemon Cake


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



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.

*Recipe on video and text may differ from each other!

How to cook Fluffy and moist Lemon Cake:

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