This lemon cake is perfectly lemony, tender, and is so refreshing!
Ingredients
- Whole egg 104g
- Granulated sugar 104g
- Unsalted butter 88.4g
- Light flour 67.6g
- Almond powder 26g
- Baking powder 2.6g
- Lemon juice 10g
- Grated lemon rind 1 piece
Glass arrow
- Powdered sugar 100g
- Lemon juice 15g
Instructions
- Put butter, eggs, and granulated sugar that have been brought to room temperature into the jar attached to the hand blender, and mix with a hand blender.
- Stir evenly with a hand blender by moving up and down until it becomes smooth and smooth.
- Add the sifted flour and mix well with a hand blender until smooth.
- Add lemon juice and lemon zest and mix well.
- Remove the hand blender and mix with a rubber spatula about 10 times to ensure even mixing.
- Pour the batter into a mold sprayed with oil and bake in an oven at 180℃ for about 18 minutes.
- While baking, mix and prepare the ingredients for the glass arrow.
- While it’s still hot, use a small spatula to spread the glass arrow over the entire surface.
- Bake in a dry oven at 200℃ for 30 seconds to 1 minute.
