Before having this lemon tree, we have other two citrus trees that have been impotent with no fruits for years... LOL! This is why we are so happy that this 3-years-old dwarf lemon tree is finally producing a good amount of sweet juicy zesty lemons this year.
To me, good lemons means yummy food...
These beautiful lemons have helped me to create many delicious bakes such as my EXTRA Fluffy Lemon Butter Scones at here, BEST Lemon Butter Cookies at here and this SUPER MOIST Lemon Almond Butter Cake...
I have to say... This super moist fragrant lemon butter cake is so delicious that you will find it difficult to say no!
Super Moist Lemon Almond Cake
People who have known me well enough will know that I'm a simple, honest and dedicated person. I love baking and love to bake my food with the best effort and ingredients. Simply because I love to bake and cook for my family and friends who appreciate my food. Maybe because this is why I have baked this cake so well... ^-^
For those who have been reading or following my blog, you might ask... Why are my recipes mostly highly recommended?
Why highly recommended recipe again? And again? LOL!!!
After blogging and sharing many recipes for so many years, I have came to a point that my writing time is so precious for me and will publish recipes that is only share-worthy!
What happened to other non-highly-recommended recipes? The hopeless lousy ones will self-disintegrate - LOL! and the imperfect ones will continuing to be perfecting.
Hence, I can honestly say that this Super Moist Lemon Almond Butter Cake is perfect enough to be worth sharing...
And it is kind-of fail-proof to bake if you watch my video and follow my recipe exactly.
This lemon cake had absorbed all of added lemon syrup and it is ready to serve.
Super Moist. Buttery. Zesty. And just a little sour and sweet!
This is how I like my lemon cake. How about you?
Friends (including my extremely fussy husband) that have ate this cake said that it is awesome and I hope that you will like this recipe too.
Please support me if you like my recipes and my blog! Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids... because every LIKE, SHARE and FOLLOW from you will motivate a busy working mom like me to bake and share more! Thank you!
Here is the recipe.
Make one 20cm square cake
For the cake:
The egg white mixture:
140g egg whites, about 4 but please use exact weight
70g caster sugar
The butter mixture:
250g unsalted butter, soften at room temperature
1 tsp vanilla paste or 1 1/2 tsp vanilla extract
60g egg yolks, about 4 but please use exact weight, at room temperature
finely grated zest from 2 lemons
100g cake flour
150g almond meal
1 1/2 tsp baking powder
1/2 tsp salt
50g almond flakes, to sprinkle
For the lemon syrup:
100g (1/2 cup) caster sugar
60ml (1/4 cup) freshly squeezed lemon juice
120ml (1/2 cup) water
Preheat oven to 160°C. Line one 20 cm / 8 inches square with baking paper with 5 cm of excess baking paper overhang the edge of the pan for easy removal. Set aside.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture.
While beating the egg white, beat the butter mixture.
For the butter mixture:
Using a wooden spoon or an electric mixer with a paddle attachment, beat butter and vanilla until combined and fluffy. Add egg yolks one at a time and beat well after each addition. Then, beat in the lemon zest.
Use a coarse sieve to sift cake flour, almond meal, baking powder and salt into the butter mixture and use a wooden spoon and spatula to mix until mixture are just combined.
Back to the beating of egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Then, increase beating speed to the next higher speed and continue to beat until stiff peaks form. Do not use too high beating speed. Do not over-beat the mixture. The meringue should be very smooth with tiny bubbles.
Using a hand whisk or a spatula, gently fold in the egg whites to the butter mixture in 3-4 batches, making sure that the egg white mixture is not visible after folding.
Pour batter into the prepared pan. Spread the batter evenly and scatter almond flakes evenly on the cake batter.
Bake for 50 mins or until a skewer inserted into the middle of the cake come out clean.
While the cake is baking, prepare the lemon syrup.
For the lemon syrup:
Combine caster sugar, lemon juice and water into a small saucepan. Bring mixture to boil and let it boil gently until the syrup is reduced to about half of its original volume. Remove from heat. Set aside to let it cool to lukewarm or room temperature.
Cool the cake in the pan slightly on a wire rack for about 10 min, Remove the cake onto a wire rack and allow it to cool slightly to lukewarm.
Then, transfer cake onto a large piece of baking paper. Drizzle ALL of the syrup slowly onto the cake. Allow the cake to rest with the syrup for about 1 hr or until most of the syrup is absorbed into the cake.
Cut and serve.
Store leftover in an airtight container at room temperature for up to 3 days. And this amazing cake can stay super moist and nice even on its 3rd day.
Happy BakingPlease support me and like me at Facebook...
