Lemon Cake

• 50 grams Salted butter
• 35 grams Caster sugar
• 1 Whole egg
• 50 grams Cake flour
• 1 1/2 grams Baking powder
• 1 White rum
• 1/2 lemon Grated lemon peel
• 150 grams White coating chocolate
• 1/2 lemon Grated lemon peel
• 1 Decorating pen. Yellow

1. Bring the butter to room temperature.
2. Whip the butter until creamy.
3. Add the sugar, and mix well until the mixture turns white.
4. Add the beaten egg.
5. Pour in half of the egg and mix, then add the rest and mix well to prevent separation.
6. Add grated lemon peel, sifted flour, baking powder and rum.
7. Whisk until it's not powdery.
8. (Don't overmix.)
9. Apply shortening on the mold.
10. Pour in the batter evenly.
11. Bake in the preheated oven at 170C/340F for 20 minutes.
12. Put the cakes on a rack, and cover with plastic film to keep the moisture.
13. Leave them until they cool down completely.
14. Put the white chocolate in a bowl over hot water to melt the chocolate.
15. Add grated lemon peel and mix well.
16. Coat the whole surface of the completely cooled down cakes.
17. When the coating gets firm, coat with another layer.
18. Decorate with the decorating pen.
19. Let them cool down in the refrigerator for about an hour.
20. If you don't have a lemon shaped cake mold like that one I used, you can pour the batter in muffin cups or madeleine liners.

butter, sugar, egg, flour, baking powder, white rum, lemon, white coating chocolate, lemon, decorating pen

Taken from cookpad.com/us/recipes/155995-lemon-cake (may not work)