Lemon Cake Recipe

"Summer is approaching here in Kyoto. It gets so hot here that some people find themselves losing their appetite. That's why I wanted to make something refreshing that would still be nice to have on a hot day.

It was about spring when I started thinking about ideas for summer snacks. At that time, lemon was in season. It has sufficient refreshing notes and is perfect to be served as baked goods. Turns out the round, the plump shape is just adorable!"

- Natsuko (Kashi's pastry chef)

Ingredients:

This recipe with our Lemon Cake molds* will make 16 pieces of Lemon Cake.
*Mold is L78×W53×H30mm

170 gram Soy lait Beurre (butter alternative), but you can replace this with regular butter.
123 gram Cane sugar

151 gram Rice flour
38 gram Almond powder
5.4 gram Baking powder

160 gram Eggs
13 gram Honey
113 gram Lemon peel
28 gram Lemon juice

20 gram Granulated sugar
20 gram Water
12 gram Lemon juice

Preparation step:

Preheat the oven to 170℃
Combine the rice flour and almond flour together and sift.
Mix the eggs, honey, lemon peel, and lemon juice.
Soften the Soy lait Beurre/butter (be careful not to over-thaw).
During the colder months, warm the eggs to body temperature.

How to make:

Lemon Cake:

Beat the Soy lait Beurre/butter with a mixer until smooth, add the cane sugar, and whisk until white the mixture color turns pale white.
Add in the eggs and honey mixture a little while mixing until about 70% incorporated into the batter.
Switch from a mixer to a spatula, add flour to the mixture, and proceed to mix them quickly. Before the flour is completely combined, add lemon peel and lemon juice.
Coat the mold with some oil for ease of removal after the Lemon Cakes are baked.
Add the batter inside the molds until the mold is 90% full.
Tip: you can add the dough to a piping bag to help put the batter into the molds.
Place the mold into the oven, at 160℃ for about 16 minutes.