Lemon Cake

Lemon Cake

This is a refreshing and sweet lemon cake made with the lemon peel of a whole lemon.

Ingredients: 6 cakes

Salted butter
50 g
Caster sugar
35 g
Whole egg
1 (M)
Cake flour
50 g
Baking powder
1.5 g
White rum
To taste
Grated lemon peel
1/2 lemon
White coating chocolate
150 g
Grated lemon peel
1/2 lemon
Decorating pen. Yellow


1. Bring the butter to room temperature. Whip the butter until creamy. Add the sugar, and mix well until the mixture turns white.
2. Add the beaten egg. Pour in half of the egg and mix, then add the rest and mix well to prevent separation.
3. Add grated lemon peel, sifted flour, baking powder and rum.
4. Whisk until it's not powdery. (Don't overmix.)
5. Apply shortening on the mold. Pour in the batter evenly.
6. Bake in the preheated oven at 170C/340F for 20 minutes. Put the cakes on a rack, and cover with plastic film to keep the moisture. Leave them until they cool down completely.
7. Put the white chocolate in a bowl over hot water to melt the chocolate. Add grated lemon peel and mix well.
8. Coat the whole surface of the completely cooled down cakes. When the coating gets firm, coat with another layer.
9. Decorate with the decorating pen. Let them cool down in the refrigerator for about an hour.
10. If you don't have a lemon shaped cake mold like that one I used, you can pour the batter in muffin cups or madeleine liners.

Story Behind this Recipe

My mother and I love lemon cakes. I tried to recreate the lemon cake I received as a gift. I halved the amount from a pound cake recipe and slightly modified it for this cake's batter.
Use lemon chocolate or coating white chocolate if you can find it!