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| Inspired by traditional lemon bundt cake, I designed my own version of lemon bundt cake. Black tea is really a perfect match to lemon, it gives simple lemon cake richer flavor and taste. 受傳統檸檬棒蛋糕的啟發，我自己配了檸檬蛋糕的食譜。加入了紅茶粉不僅把檸檬香味給帶了出來，濃濃的奶油香更讓這款蛋糕的口味更豐富! |
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| It is lighter but still moist.You will be amazed by this gourmet! 這款蛋糕的口感較傳統重奶油蛋糕輕，非常濕潤。 |
Ingredients: For one 8" round cake.
材料:可做一個八吋蛋糕
A. For the cake 蛋糕體:
4 yolks 蛋黃
135g granulated sugar 細砂糖
4 egg whites 蛋白
120g cake flour 低筋麵粉
15g earl grey tea powder 伯爵紅茶粉
40g whole fat milk (room temperature) 室溫全脂牛奶
130g melted butter 融化奶油
130g melted butter 融化奶油
few pinch of lemon zest 少許 檸檬皮
- B. For the Glaze 糖霜:
236g confectioners' sugar
- 40g fresh lemon juice
- few pinch of lemon zest 少許 檸檬皮
Before you start:
準備工作:
1. Grind black tea leaves into powder, zest lemon.
將紅茶葉磨成碎屑, 削檸檬皮。
2. Sift flour and black tea powder collectively, separate egg whites and yolks.
將麵粉和紅茶粉一起過篩，將蛋白和蛋黃分離。
3. Melt butter and cool it down to room temperature.
融化奶油並放室溫。
4. Butter and flour baking pan.
將烤模上油、撒上麵粉，以方便脫模。
5. Preheat oven to 170 degrees.
烤箱預熱到170度。
Preparation 做法:
For the cake 香檸紅茶蛋糕體:
1. Use an electric whisk to whisk yolks and half of sugar until foamy. When you see the colour of yolks looks like the colour of baby ducks, usually it is ready.
用電動打蛋器打發蛋黃和一半的糖直到呈現緞帶狀態，通常打發的蛋黃會呈現像鵝黃色的顏色。
2. Make meringue: whisk eggs whites until soft peak and add in the rest of sugar in three times. Whisk until firm peak.
打發蛋白: 將蛋白打發到濕性發泡後，分三次加入剩下的糖並打到中性發泡(尾端挺立)。 
3. Take a bit of meringue and lightly whisk it with whisked yolks. We do this is because the texture of yolks is thicker than meringue, by adding a bit of meringue first can help mixing more easily when you deal with large amount of meringue.
拿一小部分的打發蛋白混入蛋黃，輕輕的混合。因為蛋黃的質地較濃稠，取質地較柔軟的蛋白會稍微稀釋蛋黃，等下個步驟混入大量的蛋白時較容易。
4. Use a spatula to mix the rest of meringue and the yolk-meringue mixture you got from step 3. Mix lightly and gently.
用攪拌匙以上下翻拌的方式混和剩下的蛋白和蛋黃。
5. Now add in dry ingredients, mix evenly. Then finally add in milk and melted butter. Mix the batter fast but gently.
混入乾料並混和均勻。最後混入牛奶和融化奶油。
7. Pour the batter into a pan from high point and tape the pan on table for few times to kill bubbles.
將麵糊由較高處倒入蛋糕模，並將蛋糕模在桌上輕敲數十下以去除氣泡。
8. Bake in oven for approximately 25 mins at 170 degrees.
送入烤箱烘烤約25分鐘，170度。
9. Cool ythe cake on a cooling rack until completely cooled.
連同模具一起放涼，等到蛋糕完全涼透才能脫模。蛋糕脫模才漂亮。
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| Yay!!! Golden brown!!! 金黃色!! |
For the glaze 檸檬糖霜:
1. Simply mix sugar powder, lemon zest and fresh lemon juice until even.
將新鮮檸檬汁、檸檬屑和糖粉混合均勻即可。
2. Glaze your cake the way you want and decorate it.
將糖霜淋在蛋糕上並裝飾。
The best timing to eat this cake is to wait until the next day. Wait until the cake absorbs the flavour of butter and milk!
最佳的食用時機是最好等上一天，讓奶油的香味更沉入蛋糕內哦!
Preserve the cake at room temperature, not in the fridge. If you want the cake to be softer, heat it in the microwave for about 5-10 seconds.
保存方式是放置室內，不要放冰箱，因為含大量奶油，蛋糕會變很硬。若是喜歡柔嫩的口感，可以放入微波爐個5-10秒鐘哦!
