This lemongrass cake is a tender white cake deliciously infused with aromatic and citrusy lemongrass. It took some thought on how to get the cake to actually taste like lemongrass without getting overpowered by other flavours, since lemongrass has a very subtle flavour. But the result is amazing!
This recipe makes a two layer six-inch cake. And I whipped up the tastiest key lime frosting to go with it! This frosting is creamy, just sweet enough, and has perfect tangy citrus flavour. I'm in cake heaven.
材料
- Lemongrass stalks
- Lemongrass paste - I use this one by Gourmet Garden. It can typically be found in the produce section next to the fresh herbs. If you use a different brand, make sure that it doesn't contain unwanted ingredients, such as onion or fish sauce. Or, make your own! I've included the instructions below in the substitutions section.
- 中力粉
- ベーキングパウダー
- 塩
- グラニュー糖
- 無塩バター
- 牛乳
- 卵
- バニラエキストラクト
- Key lime frosting
それぞれの分量については下のレシピカードをご確認ください。
What is lemongrass?
Lemongrass is a tropical, aromatic grass that has the subtle flavour of lemon but without the tart bitterness. It grows in Asia, Africa, and Australia. It is a popular ingredient in Asian cuisine, and you'll find its fragrance in many perfumes. It's also used medicinally.
Lemongrass contains Vitamin B9, Vitamin C, Magnesium, Phosphorus, Iron, Zinc, and trace amounts of Vitamin A, Selenium, and other B Vitamins. Umm... excuse me? A delicious, vitamin-infused cake? Yes please! Check out this article if you'd like more information on how lemongrass can benefit your health.
代用
Lemongrass paste - I used store bought lemongrass paste for this recipe. However, you could make your own by puréeing 2 ½ stalks of lemongrass (peeled, ends discarded & sliced) with 2 tablespoons olive oil and ¼ teaspoon salt in a ミキサー or food processor. Blend them until you get a fairly smooth texture, stopping to scrape down the sides as needed. This should make about ¼ cup (60 milliliters) of paste.
バリエーション
I used a delicious and tangy key lime frosting on this lemongrass cake. But you can use whatever kind you prefer. Coconut or vanilla also pair beautifully with lemongrass!
作り方
Lemongrass milk
Because lemongrass has such a subtle flavour, we are going to infuse the cake with it in two ways: lemongrass milk and lemongrass paste. To make lemongrass milk, start by cutting your lemongrass stalks into ¼" (0.6cm) slices.
Put the lemongrass into a small saucepan with milk. Bring almost to a boil then reduce the heat and let it simmer for 4 minutes. As soon as the milk heats up be sure to stir frequently to prevent the milk from burning.
Remove the saucepan from the heat and allow it to steep for 10 minutes. Strain the milk into a measuring cup. You want to have ⅔ cup (158ml), so top it up with more milk if needed. Discard the lemongrass pieces.
Cake
Grease two 6" cake pans with butter, cover the bottoms with パーチメント紙, then flour the sides. Preheat the oven to 350°F/180°C degrees.
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now.
Then you are going to cream the butter and sugar together until pale and fluffy. I used my Kitchenaid スタンドミキサー, but you can easily mix this cake by hand. I mixed them on medium-high with a paddle attachment for about 4 minutes.
Reduce the speed and mix in one egg at a time, followed by the vanilla extract.
Next, alternately add the dry ingredients and lemongrass milk in this order - dry, milk, dry, milk, dry. Make sure that everything is fully incorporated between each addition but don't overmix.
Finally, gently mix in the lemongrass paste.
Pour the batter evenly into your two prepared cake pans. I like to use a キッチンスケール to easily check if they are even.
Bake the cakes for approximately 35 minutes. Check doneness by inserting a toothpick into the centre. You want it to come out almost clean. Make sure not to over-bake as you would lose the tenderness of this delicious lemongrass cake, as well as some of that subtle lemongrass flavour.
Cool the cakes in their pans for 10 minutes before turning them out on a cooling rack to cool the rest of the way. Cool completely before decorating.
Decorating
If your cakes baked with a rounded top, you can level them off to be flat with a cake leveler or sharp knife. I found that these cakes baked up almost completely flat for me. I used a very sharp, serrated knife to carefully even out the top just slightly.
Coat the top of the first cake with a layer of delicious key lime frosting, or another frosting of your choice. Place the second cake on top and cover the top and sides with the remaining frosting.
If you're interested in the flowers that I made, I made them with a simple buttercream frosting. The icing colours were as follows: green (moss green with a touch of brown), white (just a tiny bit of violet to cancel out the yellows of the butter frosting), and yellow (golden yellow).
I used a Wilton 70 tip for the leaves and a PME 58R petal tip the flowers. The rest was done with just a small hole cut into the tips of icing bags. A curved drying rack gives the flowers some shape as they dry if you don't want them to be flat.
キッチングッズ
To make this lemongrass cake recipe you will need the following:
- Stand mixer or mix by hand
- Rubber spatula
- パーチメント紙
- Small sauce pan
- Two 6" cake pans
- ミキシングボウル
- キッチンスケール や 計量カップのセット
- Cooling rack
- Cake leveler or sharp knife
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美味しく作るコツ
- 計量は正確に - 小麦粉や砂糖などの材料は、必ず計量しましょう。もし キッチンスケールではなく計量カップを使う場合は、かき混ぜて中に空気を含ませ、スプーンで静かにカップに入れて上部を平らにして計量しましょう。カップですくい上げると結果的に量が多すぎてしまいます。
- 混ぜすぎ厳禁 - 小麦粉を生地に加えた後、 非常に 重要なポイントは、決して混ぜすぎないことです。混ぜすぎると、ソフトで繊細な食感が失われ、みっちりとして硬いケーキになってしまいます。混ぜ合わせるのは ちょうど 粉っぽさがなくなるまでにしましょう。
- 材料は常温に - Dairy and egg ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly, resulting in uneven lumps. Set them out an hour or two before you start.
- Don't overbake - If you overbake this cake it will not only lose tenderness, but also some of the delicate lemongrass flavour.
保存
Store the lemongrass cake in an airtight container in the refrigerator for up to 3-4 days. For the best texture, take out to let sit at room temperature for 30 minutes to an hour before serving.
📖 レシピ
Lemongrass Cake with Key Lime Frosting
- 準備: 40分
- 調理: 35分
- 合計時間: 1 hour 15 minutes
- 分量: 1 cake
- 分類: ケーキ
- 国: アメリカ
説明
This lemongrass cake is a tender white cake deliciously infused with aromatic and citrusy lemongrass. Paired with a tangy key lime frosting, this cake is divine.
材料
Lemongrass Milk:
1カップ (237 ml) 牛乳
2 stalks lemongrass
Lemongrass Cake:
1 ½ カップ (225 g) 中力粉
1 ¼ 小さじ ベーキングパウダー
¼ 小さじ 塩
½ カップ (113 g) 無塩バター (室温にしておく)
1カップ (200g) グラニュー糖
2 卵 (Lサイズ、室温にしておく)
½ 小さじ バニラエキストラクト
⅔ カップ (158 ml) lemongrass milk
2 大さじ lemongrass paste *
作り方
Lemongrass Milk:
Because lemongrass has such a subtle flavour, we are going to infuse the cake with it in two ways: lemongrass milk and lemongrass paste. To make lemongrass milk, start by cutting your lemongrass stalks into ¼" (0.6cm) slices.
Put the lemongrass into a small saucepan with milk. Bring almost to a boil then reduce the heat and let it simmer for 4 minutes. As soon as the milk heats up be sure to stir frequently to prevent the milk from burning.
Remove the saucepan from the heat and allow it to steep for 10 minutes. Strain the milk into a measuring cup. You want to have ⅔ cup (158ml), so top it up with more milk if needed. Discard the lemongrass pieces.
Lemongrass Cake:
Grease two 6" cake pans with butter. Cover the bottom with a cut out circle of パーチメント紙 and flour the sides. Preheat the oven to 350°F/180°C degrees.
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now.
Then you are going to cream the butter and sugar together until pale and fluffy. I used my Kitchenaid スタンドミキサー, but you can easily mix this cake by hand. I mixed them on medium-high with a paddle attachment for about 4 minutes.
Reduce the speed and mix in one egg at a time, followed by the vanilla extract.
Next, alternately add the dry ingredients and lemongrass milk in this order - dry, milk, dry, milk, dry. Make sure that everything is fully incorporated between each addition but don't overmix.
Finally, gently mix in the lemongrass paste.
Pour the batter evenly into your two prepared cake pans. I like to use a キッチンスケール to easily check if they are even.
Bake the cakes for approximately 35 minutes. Check doneness by inserting a toothpick into the centre. You want it to come out almost clean. Make sure not to over-bake as you would lose the tenderness of this delicious lemongrass cake, as well as some of that subtle lemongrass flavour.
Cool the cakes in their pans for 10 minutes before turning them out on a cooling rack to cool the rest of the way. Cool completely before decorating.
If your cakes baked with a rounded top, you can level them off to be flat with a cake leveler or sharp knife.
Coat the top of the first cake with a layer of delicious key lime frosting, or another frosting of your choice. Coat the top of the first cake with a layer of frosting. Place the second cake on top and cover the top and sides with the remaining frosting.
美味しく作るコツ
* I used store bought lemongrass paste for this recipe. However, you could make your own by puréeing 2 ½ stalks of lemongrass (peeled, ends discarded & sliced) with 2 tablespoons olive oil and ¼ teaspoon salt in a ミキサー or food processor. Blend them until you get a fairly smooth texture, stopping to scrape down the sides as needed. This should make about ¼ cup (60 milliliters) of paste.
Buttercream Flowers information - Colours: green (moss green + touch of brown), white (tiny bit of violet to cancel yellows of butter), yellow (golden yellow). Tips: PME 58R for flowers. Wilton 70 for leaves.
栄養素
- 1食あたり:
- カロリー: 453
- 糖質: 43.7 g
- 塩分: 369.8 mg
- 脂質: 19.6 g
- 炭水化物: 59.2 g
- タンパク質: 4.3 g
- コレステロール: 86.5 mg
キーワード: lemongrass cake
Linda says
Love the flowers but I'm not that creative. Howeever I did enjoy the combination of lemongrass and lime.
アシャ says
Thanks Linda! This cake would be super cute even without the flowers. The lime zest gives the frosting little pops of colour.
Michelle says
Made cupcakes with the recipe. Turned out well.
アシャ says
Great idea! If you took a pic, tag it on instagram with #corianderandlace. Would love to see
Beth says
My oven gets too hot so over-baked a bit. Otherwise love the flavour.
アシャ says
Oh no, ovens can vary so much. Hope it works out perfectly next time 🙂
Wanda says
Made cupcakes.Turned out perfect with the key lime frosting.
アシャ says
That's great, thank you!
Lucy says
Such a beautiful cake. Very moist and tasty.
アシャ says
Thank you!
Mandy says
Excellent texture and flavour.
アシャ says
Thank you 🙂
Deanne says
Made cupcakes for family picnic. Decorated with a couple of the flowers. Adorable and gobbled up quickly.
アシャ says
Lemongrass cupcakes sound adorable!
Jc says
How do you make the lemongrass paste?
アシャ says
I used store bought lemongrass paste for this recipe. However, you could make your own by puréeing 2 1/2 stalks of lemongrass (peeled, ends discarded & sliced) with 2 tbsp olive oil and a 1/4 tsp salt in a blender or food processor. Blend them until you get a fairly smooth texture, stopping to scrape down the sides as needed. This should make about a 1/4 cup of paste.
Meg says
So impressed with how this turned out. Thanks.
アシャ says
Thanks for trying it out!
Jason says
This cake recipe turned out well. Great flavor.
アシャ says
Thank you 🙂
Rebecca says
Can't wait to make this it sounds delicious! Can I ask what are the measurements of the ingredients for the key lime frosting? I can't seem to find them on the page. Thanks! 🙂
アシャ says
Hi Rebecca, sorry about that! You caught me in the middle of updating and moving the frosting to its own new post. I have added back in the measurements and instructions in the meantime. I would double the amount of frosting if you like to have lots on your cake. Enjoy! This lemongrass cake is very yummy ♥