Butter: 90g
Eggs: 80g
Cake Flour: 90g
Powdered Sugar: 65g
Baking Powder: 2g
Lemon Zest
5 g (one lemon) Lemon Juice 35 g [Surface Decoration Icing] Powdered Sugar 50 g Lemon Juice 8 gGrated zest of green lemon: appropriate amount.
Soften the butter, add powdered sugar, and beat together until pale. Butter after beating. Add room-temperature egg liquid in several additions (add a small amount at a time, multiple times). After the egg liquid is fully absorbed, add the lemon zest and mix well. Mix baking powder and cake flour evenly, then pour into the butter and fold to combine. Stop when no dry flour is visible. Add lemon juice and mix well (an electric mixer may be used for this step). Batter after mixing. Pour into a mold lined with parchment paper.Preheat the oven to 170°C and bake for 35 minutes. Remove from the oven and let cool. At this point, you may brush the cake with sugar syrup or leave it unbrushed.
Icing preparation: Mix 50 g icing sugar with 8 g lemon juice until well combined. Spread the icing over the surface of the cake and sprinkle with an appropriate amount of green lemon zest. The icing can be applied after the cake has been sealed and refrigerated overnight to allow the fat to redistribute. After this resting period, the texture becomes denser, but I still prefer the softer texture of the cake on the day it is made.
