do you know Pierre Hermé? Before you start searching for him on Google, let us tell you that he is a famous French pastry chef who has more than just delicious recipes in his repertoire. Among them, we cannot miss the world of sponge cake, an absolutely reliable dessert that today we will show you in a different way by slightly modifying the original recipe and giving it a small shape. Cupcakes with a truly spectacular glaze.
Plus, we’ll be making them with a flavor that’s as reliable as the cake itself, that citrus fruit that always wins in baking: lemon. Take note, because from now on, these lemon sponge cakes will be the absolute star of your breakfasts and snacks.
Light and fluffy with an irresistible lemon flavor
The cookies are easy to make, but they do require patience, because while the ingredients only take 10 minutes to mix and about 15 minutes to bake, it’s recommended to let them rest for 24 hours before sinking your teeth into them. them.In any case, please remember that in our recipes We reduced the amount of sugarso if you want a sweeter cake, you can increase the amount.
Below we will tell you everything you need to make the dough, from the ingredients to the steps for making the cake and glaze, although in the complete recipe for lemon cake presented here you will find photos of the entire process and more details for lemon cake, Making them perfectly presented, just as successful and delicious as Hermé’s own creations, only in smaller sizes.
Lemon sponge cake recipe
raw material
- 175 g wheat pastry flour
- 3 free-range eggs
- 150g sugar
- 1 large lemon, one of the lemons specifically for juice
- 50 g room temperature butter
- 3 tablespoons room temperature whole milk
- 1 teaspoon baking powder, baking powder, or baking powder
- 1 pinch of salt
For varnish:
- 100 g powdered sugar
- lemon juice
For the mold:
- butter for lubrication
- flour to flour
tableware
- Round muffin or cupcake molds
Step by step
- Place the butter in a bowl and use a silicone spatula to work it into pomade. Add sugar and mix well.
- Add the eggs one by one, stirring at the same time. Make sure each egg is thoroughly mixed before adding the next egg.
- Grate the lemon zest, but not the white part, and add the zest to the mixture.
- Squeeze the grated lemon into the mixture and add the milk. Mix until you get a homogeneous mixture.
- Add sifted flour, salt and baking powder in three batches.
- Place the dough into a mold greased with butter and flour. Leave at least one finger in front of the edge.
- Preheat the oven to 180°C and bake the cookies for 15 minutes. After some time, take them out and let them cool.
- For the glaze, mix powdered sugar with lemon juice until it forms a liquid custard consistency and spread over each cake.
- Let them sit until the glaze is dry, then place in an airtight container until the next day.