Рецепт 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 and 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.
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
预热烤箱至摄氏180度。
将自发面粉分3次筛入蛋糊粒，用橡皮刮刀拌匀。
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