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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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柠檬薰衣草小蛋糕



      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。
    **蛋糕有薰衣草淡淡的自然清香,温热时吃最美味。


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
and hosted by Cheryl from Baking TaiTai
littlethumbups1-1

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