Low Gluten Flour Cake Recipe with Lemon

Cake flour: 50g
Butter: 50g

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Baking powder: 1.5g

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Caster sugar: 50g

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Lemon zest: from half a lemon

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Egg: 1

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Vanilla extract: a pinch

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1. Grate the zest from half a lemon into shreds.

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2. Mix the lemon zest with caster sugar and let it stand for 1 hour until the fragrance is released. When removing the lemon zest, try to shave off the white pith with a knife and only use the outer yellow part; otherwise, the taste will be bitter and astringent.

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3. Crack the eggs into a mixing bowl.

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4. Add the fine granulated sugar and lemon zest mixture.

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5. Add a little vanilla extract and mix well.

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6. Sift together the cake flour and baking powder.

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7. Add to the beaten egg mixture and stir until fully combined. The mixture should become a thick paste.

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8. Melt the butter over heat.

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9. Pour the melted butter into the mixture (preferably while it is still warm) and stir again until evenly incorporated.

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10. Stir until the mixture becomes a smooth paste, then refrigerate for 1 hour.

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11. Remove the batter from the refrigerator. At this point, the batter has solidified. Let it sit at room temperature until it returns to a flowable state. Transfer the batter into a piping bag and pipe it into madeleine molds, filling each about 90% full. (If a piping bag is not available, you may also spoon the batter into the molds.)
12. Grease the Madeleine mold with a layer of butter to facilitate unmolding.

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13. Pipe the batter into the mold.

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14. Place the mold into the preheated oven and bake at 190°C (top and bottom heat) for 13-15 minutes. The image shows the Madeleines at 9 minutes of baking, at which point the backs have already developed high domes.

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15. Remove the baked Madeleines from the mold while they are still hot, then transfer them to a cooling rack to cool.

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