Lemon Cake Recipe

Finished product

① Scrub the lemons clean with salt and peel them (do not peel off the white pith, as it will be bitter). ② Cut the remaining lemons in half, extract the juice, and then make lemon curd: (In a pot, combine all ingredients except the butter, heat over low heat until thickened, stirring constantly. After turning off the heat, add the butter and stir well). Transfer to a piping bag and refrigerate until ready to use.

③ Making the lemon cake base: (Use two 28×28 baking pans) Mix corn oil and milk until emulsified.

④ Sift in the cake flour and stir until smooth and free of dry flour. ⑤ Separate the eggs and add the egg yolks to the batter.

⑥ Stir well and set aside for later use.

⑦ Add a few drops of lemon juice to the egg whites and beat until foamy. Add sugar. ⑧ Add the granulated sugar in three batches and continue beating.

⑨ Hit the big hook

⑩ Scoop one-third of the egg whites and fold them into the egg yolk mixture until well combined (11). Then pour the mixture back into the egg white bowl and fold until well combined.

(12) Finally, add lemon zest to the mixed cake batter and mix well. (13) Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit) with both top and bottom heat, middle rack. (14) Pour cake batter into a baking pan lined with parchment paper, shake to distribute evenly, tap the pan to release air bubbles, and bake in the oven. (15) Bake at 150 degrees Celsius (300 degrees Fahrenheit) with both top and bottom heat for 25 minutes.

(16) Remove from the oven and shake the pan, cover with a sheet of parchment paper, turn over, then tear off the bottom parchment paper and cover with parchment paper again.

(17) Wait for it to cool naturally.

(18) Pile the two plates of dough together, then cut the edges flat and cut them into 8 equal portions.

(19) Take the prepared lemon jam out of the refrigerator.

(20) Making the filling cream and piping cream: Whip heavy cream and powdered sugar until stiff peaks form (8 minutes).

(21) Add lemon sauce, continue to mix well, put into a piping bag and set aside.

(22) Shape the blank however you want (round, square, or rectangular are all fine).

(23) For the first layer of dough, pipe the cream filling and spread it evenly. Cover with the second layer of dough, spread another layer of cream, pipe the filling, and drizzle with lemon sauce.

Completed

Finished product

Finished product