Lemon Lavender Teacake 柠檬薰衣草小蛋糕
These easy-to-make small cakes are relatively soft and yummy. It has a slight hint of sweet flowery scent and an aftertaste lavender flavor. You may like to dust a little icing sugar on top of the cake if you prefer a sweeter taste. It is best to serve them warm accompanied by a good cup of tea.
Lemon Lavender Teacake
Ingredients:
150g self-raising flour
80g sugar
125g butter, softened
2 large eggs, lightly beaten
1 tsp lemon juice
grated zest of 1 lemon zest
3 tsp dried lavender
2 tbsp sour cream
Method:
- Preheat oven to 180 deg C,
- Beat butter and sugar until light and fluffy at medium speed,
- Use low speed and slowly add in beaten eggs until mixture incorporated and add in lemon juice, mix well.
- Sift self-raising flour into the batter in 3 batches and fold well with a rubber spatula.
- Add in sour cream, fold well and lastly add dried lavender into it, mix well again.
- Spoon batter mixture into piping bag and pipe into 8 mini cupcake liners to 3/4 full.
- Then bake in the preheated oven for about 25 minutes or skewer inserted comes out clean.
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材料:
150克 自发面粉
80克 细砂糖
125克 牛油,温室
2个 大鸡蛋,打散
1茶匙 柠檬汁
1粒 柠檬皮屑
3茶匙 干薰衣草
2汤匙 酸奶
做法:
- 预热烤箱至摄氏180度。
- 用电动搅拌器以中速度将牛油和糖打至松发。
- 慢慢的倒入蛋液搅打至均匀,加入柠檬汁,拌匀。
- 将自发面粉分3次筛入蛋糊粒,用橡皮刮刀拌匀。
- 加入酸奶拌匀,最后拌入干薰衣草,拌均匀即可。
- 把面糊倒入裱花袋内,挤入8个小纸杯至3/4满。
- 送入预热烤箱烤约25分钟或牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
This post is linked to Little Thumbs Up event: July - Tea
organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY
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