Tips for making your sweet lemon cake
The recommended size of the mould: leave on 18 to 22 cm max, just to have a very high softness. Otherwise, it will be flatter. Generally speaking, I work with mussels of this size to have very tall cakes.
If you use this basic recipe to make muffins, you will reduce the cooking time a little, 15 to 20 minutes should be enough, remember to plant the blade of a knife in the centre of one of the muffins after 15 minutes to check. If the blade comes out dry, without raw dough, your muffins are cooked
Your cake does not rise? Check that you have not forgotten the baking powder to begin with (it happens even with the best lol), if your dough is cold, the thermal shock will help to have more swollen cakes, so place your mould filled with the raw dough in the fridge 15 min before baking if necessary
Facilitate demoulding … Butter and flour your moulds, or invest in a mould release spray that is more and more easily found in the pastry department. Also, why not have a circle of baking paper the size of your mold at the bottom? Remember, do not try to unmold the cake before 10-15 minutes after baking, it will stabilize.
Can we replace butter with zucchini? But absolutely! As in my chocolate zucchini cake, here grate a zucchini, recover 150 g of pressed zucchini (drain by squeezing in your hands). In this case, whisk eggs and sugar, then add other ingredients. Also, think of applesauce, or almond butter, coconut oil, or a lemon yoghurt to replace the butter.
A frosting for my lemon sweet? With the lemon softness, you will opt for a sugar icing which will compensate for the acidity of the lemon (lemon juice and icing sugar or egg white and icing sugar), or a chocolate icing: 150 g of dark chocolate + 150 ml of whole liquid cream, melt and smooth, let stand 30 min before spreading over the cake