19gramsfresh lemon juice 1 tablespoon + 1 teaspoon
Instructions
Preheat the oven to 350°F. Line a 1uarter sheet pan with a Silpat or spray lightly with nonstick spray, line with parchment paper, and spray the parchment.
Sift the flour and baking powder into a medium bowl.
Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 1 minute.
Increase the speed to medium and whip for about 5 minutes, until the mixture is thick and pale yellow.
Scrape down the sides and bottom of the bowl, then whip on medium-high speed for 5 minutes, or until the mixture has thickened but is still light and airy. Remove the bowl from the mixer stand.
Meanwhile, place the glucose and butter in a medium saucepan, set over medium heat, and whisk to combine as they melt.
Remove from the heat and whisk in the milk, the pour into a bowl and let cool until just warm to the touch.
Whisk about one-quarter of the egg mixture into the glucose mixture.
Whisk in the lemon juice.
Fold the dry ingredients into the remaining egg mixture in 2 additions.
Fold in the glucose mixture one-quarter at a time, completely incorporating each addition before adding the next.
Pour the batter in a thin layer into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners.
Bake for 10 to 12 minutes; the layer should not take on any color.
Set the cake on a cooling rack and cool completely, then place the pan in the freezer until ready to use (wrap tightly in plastic wrap).