Easiest Way to Make Perfect Fluffy and Rich Lemon Cakes

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Before you jump to Fluffy and Rich Lemon Cakes recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

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Put together a few trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all wonderful for elevating your mood. This is because seeds and nuts have a lot of magnesium which boosts your brain's serotonin levels. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given moment. The more you have of it, the happier you will feel. Not just that but nuts, specifically, are a fantastic source of protein.

As you can see, you don't have to turn to junk food or foods that are terrible for you just so to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let's go back to fluffy and rich lemon cakes recipe. You can cook fluffy and rich lemon cakes using 11 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Fluffy and Rich Lemon Cakes:

1. Provide 1/2 of Lemon.
2. Prepare 30 grams of Butter.
3. Use 10 grams of Milk.
4. You need 1 of Egg (large size).
5. You need 40 grams of White sugar.
6. Prepare 30 grams of ●Cake flour (use 40 g if you don't have corn starch).
7. Provide 10 grams of ●Cornstarch.
8. Prepare 1/2 tsp of ●Baking powder.
9. Use 10 grams of Lemon peel (if available).
10. Use of Icing:.
11. Use 1 of Lemon flavored white coating chocolate.

Instructions to make Fluffy and Rich Lemon Cakes:

1. Lightly grease a pan with butter. Wash the lemons well and grate the skins, and squeeze out the juice. Melt the butter in a hot water bath, combine with the milk, and keep warm in the hot water bath..
2. Beat the egg with a hand mixer inside a hot water bath at a high speed. Once it has become fluffy and bubbles have formed, add in the sugar over several turns and continue to beat..
3. Remove from the hot water bath once it's warm to the touch (about 40℃), and beat with a mixer until bubbles cover its blades. Finish it off by beating at a low speed for 1 minute until you end up with fine bubbles that are hard to pop..
4. Preheat the oven to 180℃. Sift the • dry ingredients into step 3, add in lemon peel to taste, and give it a quick stir throughout..
5. Combine the melted butter that you've been keeping warm, with the lemon juice and grated peel, add in one scoop of the batter from step 4, and stir. (The butter won't sink in easily)..
6. Drizzle the melted butter mixture from step 5 onto the surface of step 4, and stir in a wide circle while scraping up from the bottom of the bowl and rotating it. You should end up with a fluffy batter..
7. Fill the pan 90% of the way with the batter, and bake at 170-180℃ for 16-20 minutes. Drop the pan from a height of 10 cm after baking, remove from the pan, and let cool..
8. [Finishing Touches]:Melt the lemon flavored white chocolate in a hot water bath, and coat the cakes. Decorate with colored sugar dragées or lemon peel before it solidifies for a cute effect..
9. I had some leftover coating chocolate, so I used it as a topping on rusks, cranberry biscotti, and marshmallows, etc..
10. Icing tip 1: The coating chocolate won't have a nice texture if you heat it up to a high temperature. If melting it in a microwave, heat it for a short time..
11. Icing tip 2: Melt the coating chocolate at about 60℃, and keep warm in a 50-60℃ hot water bath to be able to cover the cakes smoothly..
12. Icing tip 3: if you want to cover the cakes with a thick layer of icing, take the icing out of the hot water bath to allow it to thicken, and then ice the cakes..

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