レモンティーのプチクグロフ

Preheat the oven to 350°F (175°C).

Grease a kouglof mold with butter and dust with flour.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with milk.

Stir in lemon zest, lemon juice, and vanilla extract until just combined.

Fold in tea leaves and chopped almonds gently.

Pour the batter into the prepared mold, smoothing the top.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Let the kouglof cool in the mold for 10 minutes before inverting onto a wire rack.

Whip heavy cream until soft peaks form.

Dust the cooled kouglof with powdered sugar.

Serve slices with whipped cream on the side.

Spice Level:

Allergens