lemon cake

Cake ingredients

• Low gluten flour: 90g
• High-gluten flour: 10 grams
• Almond flour: 20 grams
• Baking powder: 2 grams
• Cream: 100g
• Sugar: 80g
• Eggs: 2
• Lemon juice: 15 grams
• Lemon peel: 1 piece

Frosting ingredients

• Powdered sugar: 75g
• Lemon juice: 15 grams
• Pistachios: appropriate amount

Instructions (preparation time: about 90 minutes)

1. Mix together cake flour, bread flour, almond flour and baking powder. And bring the cream and eggs to room temperature.
2. Preheat oven. Set the temperature to 180°C and the time to 45 minutes. (Preheating time: about 10 minutes)
3. Spread some butter on the mold.
4. Add the cream to the bowl mixed with the flour and mix with a whisk until evenly combined.
   
5. Add sugar to ④, slowly add in 2 times and mix well.
6. First stir the eggs evenly, then add them to ⑤ in about 4 times, stirring evenly each time to avoid separation.
7. Add lemon juice, grated lemon peel and half of the mixed flour to ⑥, and stir evenly with a mixer.
8. Add the remaining flour and mix with a rubber spatula. Place into the mold and smooth the surface.
9. Place the mold on the included deep enameled baking tray, place on the lower shelf of an oven preheated to 180°C, and bake for 45 minutes. After baking for 15 minutes, take it out and use a knife to make a shallow slit in the middle of the dough.
   
10. After baking, remove it from the mold and place on a wire while the dough cools.
11. While cooling, make the icing by combining powdered sugar and lemon juice.
12. Once the dough has cooled, spread it with the icing sugar with a spoon, decorate it with pistachios before drying, and you're done.