Lemony Lemon Cake . 清新檸檬蛋糕
They are not Sicilian lemons nor California lemons, they are "lemons" from my oven and the leaves are really real leaves from my lemon tree.
Bought the lemon mold for quite a while, just didn't get the time to use it. Don't feel like using the recipes online as I think I know my taste better. And don't feel like using baking soda and baking powder for these small cakes, feel that I want my lemon cakes more natural and lemony....
買了這檸檬形狀蛋糕模好一段時間，都未有暇用它。看過市面很多食譜，但總覺口之於味，自己最清楚了解自己口味。造這些小蛋糕，我有一點堅持，就是想盡可能不用泡打粉和梳打粉，使這些小蛋糕口味更自然也更配合原味....
Lemony Lemon Cake
Recipe is enough for 6 small lemon-shaped cakes as shown
Ingredients:
Cake flour 110g
Bread flour 10g
Corn flour 10g
Lemon Zest 2 tbsp
Freshly squeezed lemon juice 1 tbsp
Freshly squeezed lime juice 1 tbsp
Soften butter 50 g
Rice bran oil 20 g
Sugar 65 g
Egg Yolk 2 pc
Egg White 2 pc
Milk 50 ml
Method:
1. Preheat oven to 160 ℃; Mix flours and sift; mix the two juices, lemon and lime
2. Whip egg white till soft peak
3. Mix sugar and lemon zest roughly with a stand mixer or hand mixer, add butter and beat light and fluffy. Add egg yolk in one by one and mix well, then add in rice bran oil, mix well. Add in flours and milk alternately, the first and the last should be flour; Add lemon juice in and mix well
4. Fold in half portion of the egg white into the batter (3), mix well and then fold in the remaining egg white and mix well
5. Pour the batter into the cake molds till 80% full, shake the mold a few time to eliminate the air bubbles
6. Bake at 160 ℃ for 15 minutes, reduce heat to 140 ℃ and bake for another 8 minutes or until done
7. Take the cakes out when done, and use a toothpick to release the small cakes from molds. Enjoy.
Baking Tips:
1. In order to have the cakes rise naturally without using baking powder and baking soda, I separated egg yolks from egg whites and mixed in separately
2. Use both lemon and lime juice to enhance a better lemony taste
3. Since I used the lemon-shaped molds, I use lower oven temperature to keep it the cake look lemon yellow on both sides. You may use higher oven temperature like 170℃ all the way for 15 to 18 minutes if muffin molds or round cake molds are used
Cake flour 110gBread flour 10g
Corn flour 10g
Lemon Zest 2 tbsp
Freshly squeezed lemon juice 1 tbsp
Freshly squeezed lime juice 1 tbsp
Soften butter 50 g
Rice bran oil 20 g
Sugar 65 g
Egg Yolk 2 pc
Egg White 2 pc
Milk 50 ml
Method:
1. Preheat oven to 160 ℃; Mix flours and sift; mix the two juices, lemon and lime
2. Whip egg white till soft peak
3. Mix sugar and lemon zest roughly with a stand mixer or hand mixer, add butter and beat light and fluffy. Add egg yolk in one by one and mix well, then add in rice bran oil, mix well. Add in flours and milk alternately, the first and the last should be flour; Add lemon juice in and mix well
4. Fold in half portion of the egg white into the batter (3), mix well and then fold in the remaining egg white and mix well
5. Pour the batter into the cake molds till 80% full, shake the mold a few time to eliminate the air bubbles
6. Bake at 160 ℃ for 15 minutes, reduce heat to 140 ℃ and bake for another 8 minutes or until done
7. Take the cakes out when done, and use a toothpick to release the small cakes from molds. Enjoy.
Baking Tips:
1. In order to have the cakes rise naturally without using baking powder and baking soda, I separated egg yolks from egg whites and mixed in separately
2. Use both lemon and lime juice to enhance a better lemony taste
3. Since I used the lemon-shaped molds, I use lower oven temperature to keep it the cake look lemon yellow on both sides. You may use higher oven temperature like 170℃ all the way for 15 to 18 minutes if muffin molds or round cake molds are used
清新檸檬蛋糕食譜分量剛好是模內 6 個小檸檬
材料：
低筋麵粉 110g
高筋麵粉 10g
粟粉 10g
即磨檸檬青 2 tbsp
鮮榨檸檬汁 1 tbsp
鮮榨青檸汁 1 tbsp
軟身牛油 50 g
米糠油 20 g
糖 65 g
蛋黃 2 pc
鮮榨檸檬汁 1 tbsp
鮮榨青檸汁 1 tbsp
軟身牛油 50 g
米糠油 20 g
糖 65 g
蛋黃 2 pc
蛋白 2 pc
牛奶 50 ml
做法：
1. 焗爐預熱至160℃；各式粉類混勻過篩；檸檬汁與青檸汁先混和
2. 打起蛋白至有尖勾3. 糖和檸青先打勻，加入牛油，打起至輕和蓬鬆。逐隻蛋黃加入，每次加入後要拌勻 ，再加入米糠油，拌勻。然後將粉類 分三 次加入， 也交替加入牛奶，最後加入剩餘麵粉。再拌入檸檬 汁，拌勻
4. 先拌入一半份量蛋白至(3)麵糊內，再拌入全部蛋白
5. 倒入焗盤至8成滿, 略敲出空氣
6. 先160℃烤15分鐘，調低至140℃ 烤 8 分鐘或至蛋糕全熟
7. 出爐，用牙簽幫忙起出蛋糕在架上，即可享用
提示：
1. 沒用泡打粉和梳打粉，用分蛋法使小蛋糕自然鬆軟
2. 用黃檸檬汁加青檸汁，檸檬味更清新
3. 由於我用檸檬形模，我選用較低的爐溫烤焗以保持蛋糕整體是檸檬黃色；如果用其他小蛋糕模或圓模，則可以用 170℃烤15-18分鐘或至達理想顏色
1. 沒用泡打粉和梳打粉，用分蛋法使小蛋糕自然鬆軟
2. 用黃檸檬汁加青檸汁，檸檬味更清新
3. 由於我用檸檬形模，我選用較低的爐溫烤焗以保持蛋糕整體是檸檬黃色；如果用其他小蛋糕模或圓模，則可以用 170℃烤15-18分鐘或至達理想顏色
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