When life gives you lemons, make Lemon Sunshine Cakes! This radiant dessert uses real lemon shells as edible baking cups, creating edible vessels of joy that will brighten even the cloudiest day. The Lemon Sunshine Cake technique transforms ordinary citrus into extraordinary edible art, with each golden cake peeking cheerfully from its zesty container.
- Visual magic: Golden cakes peeking from citrus “boats”
- Aroma therapy: Zesty fragrance that fills your kitchen
- Flavor fireworks: Tart-sweet balance that dances on the tongue
“The first time I served these Lemon Sunshine Cake, my gloomy friend actually smiled – that’s the power of edible sunshine.”
Ingredients:
- 3 lemons
- 1 egg
- 25g fine sugar
- 20g cake flour (sifted)
- 10g powdered milk
- 30g butter
- 35g powdered sugar (for glaze)
- Fresh thyme (for garnish)
Instructions:
1、Cut 3 lemons in half, squeeze out the juice and scoop out the pulp. Use a zester to grate the peel of one half lemon and set aside. 
2、Add 25g of fine sugar to 1 egg, then whisk until slightly thickened (the mixture should leave visible trails that don’t disappear quickly).
3、Sift in 20g of low-gluten flour and 10g of regular milk powder, then fold gently to combine.
4、Melt 30g of butter over a double boiler and mix it into the batter. Then, add the lemon zest and 8g of lemon juice, folding until evenly incorporated.
5、Transfer the batter into a piping bag and fill the hollowed-out lemon shells. Bake in a preheated oven at 170°C for 20–25 minutes.
*Freeze the remaining lemon juice in an ice cube tray for later use in cooking or beverages.
6、Mix 35g of powdered sugar with 6g of lemon juice to make a lemon glaze. Drizzle it over the cooled cakes and garnish with thyme to finish!
Ready to spread some edible sunshine?
Tag someone who needs this ray of citrusy happiness! ☀️🍋
