# Fourth Baking Contest and is Love to Eat Festival#fragrant Lemon Cake

Name: # Fourth Baking Contest and is Love to Eat Festival#fragrant Lemon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g butter; 115g Sugar; 1 piece egg; 60ml milk; 90g All-purpose flour; 2g Baking powder; 1g salt; 6g Lemon zest; 60ml Lemon juice

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

When I saw the recipe, the whole person was stunned. The oil was not too much, but the sugar was almost twice as much as the flour! Is it because lemons are sour? The lemon juice was not used in the cake, it was just made into syrup and poured on the cake at the end.
I wanted to accept it all without making any adjustments. After all, I couldn't hold back it. I cut the sugar in the cake a little bit. Although it is still beyond the usual ratio, I feel much more at ease in my heart.
The amount of sugar in the lemon syrup is retained because the lemon juice is really sour. The sweet and sour taste of this cake originally came from the syrup, not the cake itself.
I made small cakes, which are more convenient to eat, but found that it seems a little difficult to pour the juice, because the syrup will flow down the spire of the cake. It may be better if it is not demoulded, the syrup will flow into the mold and be absorbed by the sides of the cake. But I didn't want to make the mold sticky, so I changed from pouring to brush, and brushed on the surface repeatedly, while the cake was still hot and the syrup was still hot. When the temperature is gradually lowered, the syrup coats the cake with a translucent garment. . . .
Refreshing lemon scent. . . "

Ingredients

# Fourth Baking Contest and is Love to Eat Festival#fragrant Lemon Cake

1. Ingredients: 45g butter, 115g sugar, 1 egg, 60ml milk, 90g all-purpose flour, 2g baking powder, 1g salt, 6g minced lemon zest, 60ml lemon juice

2. Lemon zest and juice, set aside.

3. After the butter is softened, add 65 grams of sugar to beat.

4. Add egg liquid in portions and beat evenly.

5. Add the milk in portions and beat evenly.

6. Flour, baking powder, salt, mix and sift into the butter paste. Mix well.

7. Add lemon zest,

8. Mix well.

9. Put it into the mold, eighty to nine minutes full,

10. Put it in the oven, on the middle level, and fire up and down at 180 degrees, and bake for about 30 minutes.

11. Pour the lemon juice and the remaining sugar into the pot while baking.

12. Boil until the sugar melts, keep warm, and set aside.

13. Bake the cake until the surface is golden and out of the oven.

14. Demould immediately.

15. While it is hot, brush the surface with hot syrup.

Tips:
The baking time and firepower need to be adjusted according to the actual situation.
After being out of the oven, you can also pour the syrup on the surface without releasing the mold immediately, and let the cake fully absorb it before releasing it from the mold.