Lemon Cake | レモンのケーキ


lemon cake thumb


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Lemon Cake | レモンのケーキ

Ingredients (makes 1 cake)

❤ ¼ cup sugar
❤ juice from 2 lemons
❤ 1 cup unsalted butter, room temperature
❤ 2 cups sugar
❤ 4 large eggs
❤ 3 cups flour
❤ 2 tsp baking powder
❤ 1 tsp salt
❤ 1 cup milk
❤ zest of 2 lemons

❤ 1 ½ cups unsalted butter, room temperature
❤ 6 cups confectioner’s sugar
❤ zest from 3 lemons
❤ 2 tsp pure lemon extract
❤ juice from ½ lemon
❤ yellow food colouring
❤ ½ tsp matcha green tea powder

1. Mix together the ¼ cup sugar and lemon juice in a small bowl and set aside.
2. Place the butter in a large bowl and beat with an electric mixer until light and fluffy. Add the sugar and mix well. Add the eggs one at a time, beating well after each addition.
3. Sift together the flour, baking powder and salt in a separate bowl. Add this to the butter mixture in 2 additions, alternating with milk (flour mixture > milk > flour mixture). Add the lemon zest and fully combine.
4. Pour the batter into two buttered and floured 9-inch round cake pans. Bake at 350F for 35-40 minutes. Once the cakes are fully cooked, transfer them to a wire rack while still in the pans, and drizzle the sugar and lemon juice from Step 1 on top. Allow the cakes to fully cool.
5. In the meantime, make the buttercream. Place the butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add the lemon zest, lemon extract and lemon juice and mix well.
6. Place about ½ cup of buttercream in a smaller bowl and 2 tbsp of buttercream in a smaller bowl. Mix the matcha green tea powder with the 2 tbsp of buttercream. Add a few drops of yellow food colouring to the large amount of buttercream and mix well.
7. To assemble the cake, slice off the surface of one of the cakes to create a flat surface. Stack the second cake on top and carve the cakes into a lemon shape.
8. Spread the white buttercream in between both layers, then coat the entire cake in a thin coating of the yellow buttercream. Place the cake in the fridge for about 10 minutes for the buttercream to stiffen.
9. Coat the cake in a thicker layer of yellow buttercream. Then draw a leaf shape onto the cake with the matcha buttercream. Slice the cake and enjoy!

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lemon cake thumb

Lemon Cake | レモンのケーキ


❤砂糖 カップ1/4
❤レモン汁 レモン2個分
❤無塩バター(室温に戻した) カップ1
❤砂糖 2カップ
❤卵 大4個
❤小麦粉 3カップ
❤ベーキングパウダー 小さじ2
❤塩 小さじ1
❤牛乳 カップ1
❤レモンの皮の小片 2個分

❤無塩バター(室温に戻した) カップ1.5
❤粉糖 カップ6
❤レモンの皮の小片 3個分
❤レモンエッセンス 小さじ2
❤レモン汁 レモン1/2個分
❤抹茶粉 小さじ1/2





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