It’s time for something fresh and creative! The lemon cake that I am going to share with you is absolutely not an ordinary lemon cake in rectangular loaf shape or a round shape. Instead, the fun thing about baking this cake is that the cake batter is baked in a lemon itself. You may be curious and wonder, would the lemon not get burnt in the oven? Will the cake batter really be cooked this way? How would it taste like to bake lemon cake in a lemon? I had these questions circling in my mind as well, until I tried out the recipe myself.
After baking, the lemon skin softened, and the zingy refreshing aroma of lemon filled my kitchen. The only thing I could think of that makes some people dislike the cake is the bitterness of lemon pith. The last bit of cake that was in contact with lemon pith has a slight bitterness to it, but the bitterness was quickly neutralised by the sweetness of lemon glaze.
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How to make little lemon cake:
Ingredients: (make 6 mini cakes)
(A) Lemon Cake
Lemon 3 no.
Egg 1 no.
Cake flour 30g
Butter, melted 30g
Lemon juice 2 tsp
Lemon zest 1 tsp (from half lemon)
Icing sugar 25g
Lemon juice 2 tsp
- Preheat oven at 180 degree Celsius.
- Cut lemons into halves lengthwise. Use a pairing knife and a spoon to remove lemon flesh. (Note: Do not throw the flesh away. You can squeeze the flesh to get lemon juice.)
- Now, you have six lemon cases. Set them aside on a baking tray for later use.
- In a mixing bowl, put in egg and sugar. Beat until light and fluffy, where the batter falls slowly forming a ribbon that holds its shape for a minute.
- Fold in sifted cake flour.
- Add lemon juice, lemon zest and melted butter. Fold the mixture until well combined.
- Divide cake batter among six lemon cases.
- Bake at 180 degree Celsius for about 20 minutes or until cooked. Transfer to a cooling rack.
- To make lemon glaze, mix sifted icing sugar with lemon juice.
- Spoon some lemon glaze on top of lemon cake, and serve.