檸檬核桃牛油蛋糕 | Lemon Walnut Butter Cake

🍋 食材

無鹽牛油 250g（室溫軟化）

細砂糖 / 糖粉 180-200g

雞蛋 4-5 個（常溫，A 級）

低筋面粉 200-220g

泡打粉 1 茶匙（約 5g）

牛奶 30-50ml

檸檬 1 個（皮屑 + 汁）

核桃仁 30-50g（烤香後掰碎）

8.5吋長條模具（約 21 × 11 × 6 cm）

🍋 Ingredients

Unsalted butter 250g (softened at room temperature)

Caster sugar / Icing sugar 180-200g

Eggs 4-5 (room temperature, Grade A)

Cake flour 200-220g

Baking powder 1 tsp (approx. 5g)

Milk 30-50ml

Lemon 1 (zest + juice)

Walnuts 30-50g (toasted and chopped)

8.5-inch Loaf Pan (approx. 21 × 11 × 6 cm)

🍳 步驟 | Steps

1️⃣ 檸檬皮屑和糖預先混合，靜置 10-20 分鐘讓糖吸收檸檬精油。這一步是檸檬香氣的靈魂。

Mix lemon zest with sugar and let it rest for 10-20 minutes to absorb the essential oils. This step is the soul of the lemon aroma.

2️⃣ 軟化牛油切小塊，加入檸檬糖，用中速打發 5-7 分鐘，打到顏色變淺、體積蓬松、質地像羽毛狀。

Cut softened butter into small pieces, add lemon sugar, and beat at medium speed for 5-7 minutes until pale, fluffy, and feather-like.

3️⃣ 雞蛋打散，分 4-5 次加入打發的牛油中，每次攪打均勻再加下一次，避免油水分離。

Beat the eggs and add to the butter in 4-5 batches, mixing thoroughly after each addition to prevent curdling.

4️⃣ 低筋麵粉和泡打粉過篩加入，用刮刀翻拌至無乾粉即可，不要過度攪拌。

Sift in cake flour and baking powder, then fold with a spatula just until no dry flour remains. Do not overmix.

5️⃣ 倒入檸檬汁拌勻，最後把烤香掰碎的核桃仁拌入麵糊中。

Pour in the lemon juice and mix well, then fold the toasted and chopped walnuts into the batter.

6️⃣ 倒入鋪好油紙的模具中，放入預熱好的烤箱，以 170-175°C 烘烤 45-55 分鐘。牙籤插入不粘就是熟了。

Pour into a parchment-lined mold and bake at 170-175°C for 45-55 minutes. It is done when a toothpick inserted comes out clean.

7️⃣ 出爐趁熱在表面戳小洞，刷一層微熱融化的檸檬糖水（檸檬汁 + 糖 + 水），讓糖漿滲入蛋糕體，會更濕潤。

Poke small holes on the surface while warm, and brush with warm lemon syrup (lemon juice + sugar + water) to absorb for extra moisture.

8️⃣ 蛋糕冷卻後包裹保鮮膜，放入冰箱冷藏回油 1-2 天再切片，口感最濕潤綿軟。

Wrap the cooled cake in plastic wrap and refrigerate for 1-2 days to develop flavors before slicing for the best moist texture.

⚠️ 避坑提醒 | Tips

💡 檸檬皮只取黃色最外層，白色部分會苦澀。

Only grate the yellow outer layer of the lemon zest, as the white pith is bitter.

💡 雞蛋必須常溫，冷藏蛋加入打發牛油容易油水分離。

Eggs must be at room temperature; cold eggs will easily cause the beaten butter to curdle.

💡 核桃仁提前烤香：掰碎後放烤箱頂層，利用預熱時間烤 3-5 分鐘，香氣更濃。

Toast walnuts in advance: place chopped walnuts on the top rack and bake for 3-5 minutes during preheating for a richer aroma.

💡 麵糊甜度夠了糖霜就薄薄一層，太厚會膩。

The batter is sweet enough, so keep the syrup layer thin to avoid being overly sweet.

💡 冷藏回油是關鍵，剛出爐直接切片會偏乾，包保鮮膜靜置 1-2 天後口感完全不一樣。

Refrigeration is key; slicing right out of the oven will feel dry. Resting it wrapped for 1-2 days completely transforms the texture.