How To Make Lou Lou Lemon Cake - Best Recipe | Charleston Magazine
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Cooking tools:
- Stand mixer
- Double boiler
- Microwave
- Whisk
- Saucepan
- Cake pan
- Mixing bowl
- Sifter
- Spatula
- Silicone baking mat
- Baking sheet
- Freezer
- Oven
- Piping bag
- Plastic wrap
- Serving platter
- Kitchen torch
- Cardboard cake circle
- Toothpick
- Measuring cup
- Measuring spoon
- Refrigerator
- Fine-mesh sieve
- Springform pan
- Spoon
- Cutting board
- Chef's knife
- Cooling rack
Ingredients
- 1 cup water
- 1 cup sugar
- Juice of 1/2 lemon
- 1 1/8 cups sugar
- 4 eggs
- 4 yolks
- 3/4 cup fresh lemon juice
- Zest of 1 lemon
- 10 oz. unsalted butter, room temperature
- 2 tsp. powdered gelatin
- 4 1/2 cups all-purpose flour
- 1 1/2 Tbs. baking powder
- 1/2 tsp. salt
- 1 lb. unsalted butter
- 3 cups sugar
- 1 tsp. canola oil
- 1 1/2 Tbs. pure vanilla extract
- 6 eggs
- 1 1/2 cups heavy cream
- 2 oz. unsalted butter
- 1/2 cup powdered sugar
- 1/2 cup all-purpose flour
- 2 oz. egg whites (whites of 2 large eggs)
- 2-4 drops yellow food color (number of drops depends on desired depth of yellow)
- 3 eggs
- Heaped 1/2 cup powdered sugar
- Heaped 1/2 cup almond flour (or substitute all-purpose flour)
- 1 mounded Tbs. all-purpose flour
- 3/4 oz. unsalted butter, melted
- 3 egg whites
- 1 Tbs. granulated sugar
- 1/8 cup water
- 4 egg whites
- 1/2 cup unsalted butter, softened
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