This light and airy quatre-quarts rises beautifully thanks to the power of eggs! The fresh lemon aroma is so delightful, you'll want to keep baking it again and again! ♪
Ingredients
4 servings- Eggs2
- Granulated sugar120g
- Cake flour120g
- Unsalted butter (salted is fine)120g
- Lemon (unwaxed) zest1
Directions
60 min- 1
Heat 120g unsalted butter in the microwave for about 1 minute until melted. Sift 120g cake flour twice, and zest only the yellow part of 1 lemon and set aside.
- 2
Crack 2 eggs into a bowl and add 120g granulated sugar in 2 batches while whisking with a hand mixer until well whipped. Continue mixing until it forms ribbon-like trails when lifted.
- 3
Add 120g cake flour all at once and gently fold with a rubber spatula until no flour streaks remain. Then add the 1 lemon zest and fold gently to combine.
- 4
Add the melted 120g butter in 3 batches while mixing well with a rubber spatula. Rotate the bowl while gently folding from the sides and bottom until the batter becomes glossy and smooth with no butter streaks remaining.
- 5
Pour the batter into a pan and bake in the lower rack of a 180°C oven for 35–40 minutes. If browning too quickly, loosely cover with aluminum foil.
- 6
Once cooled, dust generously with powdered sugar to serve. Non-melting powdered sugar is recommended.
Tips
If lemon is unavailable, you can substitute with 7–8 drops of lemon oil. When mixing in the butter, rotate the bowl while gently folding from the sides and bottom to achieve a smooth texture.
Nutrition
Per serving- Calories455 kcal
- Protein5.5 g
- Fat25.5 g
- Carbs52.5 g
- Sodium0.1 g
This light and airy quatre-quarts rises beautifully thanks to the power of eggs! The fresh lemon aroma is so delightful, you'll want to keep baking it again and again! ♪
Ingredients
4 servings- Eggs2
- Granulated sugar120g
- Cake flour120g
- Unsalted butter (salted is fine)120g
- Lemon (unwaxed) zest1
Directions
60 min- 1
Heat 120g unsalted butter in the microwave for about 1 minute until melted. Sift 120g cake flour twice, and zest only the yellow part of 1 lemon and set aside.
- 2
Crack 2 eggs into a bowl and add 120g granulated sugar in 2 batches while whisking with a hand mixer until well whipped. Continue mixing until it forms ribbon-like trails when lifted.
- 3
Add 120g cake flour all at once and gently fold with a rubber spatula until no flour streaks remain. Then add the 1 lemon zest and fold gently to combine.
- 4
Add the melted 120g butter in 3 batches while mixing well with a rubber spatula. Rotate the bowl while gently folding from the sides and bottom until the batter becomes glossy and smooth with no butter streaks remaining.
- 5
Pour the batter into a pan and bake in the lower rack of a 180°C oven for 35–40 minutes. If browning too quickly, loosely cover with aluminum foil.
- 6
Once cooled, dust generously with powdered sugar to serve. Non-melting powdered sugar is recommended.
Nutrition
Per serving- Calories455 kcal
- Protein5.5 g
- Fat25.5 g
- Carbs52.5 g
- Sodium0.1 g
Tips
If lemon is unavailable, you can substitute with 7–8 drops of lemon oil. When mixing in the butter, rotate the bowl while gently folding from the sides and bottom to achieve a smooth texture.