Fruity Fragrant Honey Lemon Cake
1.
Prepare the raw materials. Shave off the lemon zest first, remember not to scratch the white part, it will be bitter. Use a juicer to squeeze out the lemon juice.
2.
Melt butter over water. At the same time, preheat the oven to 165°C up and down.
3.
First beat the 2 whole eggs, then add all the powdered sugar and salt, and turn on the electric whisk to beat at high speed.
4.
Until the egg batter becomes fine and thick, the lower batter has a sense of accumulation. Use the low gear to make a few rounds to eliminate the bubbles.
5.
Add the honey and whip it a few times on a low level to beat them evenly and at the same time eliminate large bubbles.
6.
The state of whipping evenly.
7.
Pour in the lemon zest and lemon juice. Use a manual whisk to quickly stir them evenly, remember to be fast.
8.
Immediately sift the low-gluten flour into it, and mix it quickly with a manual whisk. You can draw a circle, it doesn't matter, it doesn't affect.
9.
Remember to mix well and there are no particles. The state of the batter is shown in the figure.
10.
Then pour in the melted butter and mix it with a manual whisk.
11.
The batter after mixing is fine and smooth as shown in the figure below.
12.
.After making it, put it into the piping bag and squeeze it into the mould Approximately 8 minutes full.
13.
Put it into the oven, heat up and down, 165℃, middle level, bake for about 25 minutes, bake it until golden brown and ready to go out of the oven.
14.
Simple, not gorgeous cake at all, but it gives you endless aftertaste.
Tips:
1. This cake must be made fast, because lemon juice will make the cake batter easy to defoam.
2. Please adjust the baking time and temperature according to the temper of your own oven.
3. If there is no honey, you can replace the honey with 40g powdered sugar, which is a total of 70g powdered sugar.
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