Lemon cake

Lemon cake

Lemon is a natural fruity flavor. It can not only cover the fishy smell of eggs. It can also add a refreshing fruity fragrance to the cake.
Lemon peel not only has the effect of detoxification and fire elimination like tangerine peel, but also increases the nutrition of the cake.
This small cake with lemon juice and lemon zest has a fresh taste and a crunchy texture.

Difficulty

Easy

Time

1h

Serving

4

by Squirrelfish 77

4.6 (1)

Ingredients

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How to make it (Lemon cake)

1. Prepare materials.
Lemon cake recipe
2. Brush the mold with a thin layer of corn oil to prevent sticking.
Lemon cake recipe
3. Squeeze 30 grams of lemon juice for later use.
Lemon cake recipe
4. Put all the eggs in the basin. Add caster sugar all at once.
Lemon cake recipe
5. If the whisk does not turn on, first break the eggs, and then turn on the high-speed insulated water to beat them.
Lemon cake recipe
6. Keep sending it until you lift the eggbeater and draw a figure 8 without disappearing immediately.
Lemon cake recipe
7. Sift in the low-gluten flour twice and mix it evenly before proceeding for the second time.
Lemon cake recipe
8. Take another pot, add corn oil, water, salt, lemon juice, and salt to the pot. Stir until it is milky and thick. Add the lemon zest imported from Austria and stir evenly.
Lemon cake recipe
9. Take out a small portion of the beaten egg batter and add it to step 8, and mix well.
Lemon cake recipe
10. Pour back into the egg batter and mix well.
Lemon cake recipe
11. Put the mixed egg paste into a piping bag.
Lemon cake recipe
12. Cut a small mouth and squeeze it into the mold.
Lemon cake recipe
13. After squeezing everything, shake the mold a few times to produce large bubbles.
Lemon cake recipe
14. Put it into the preheated oven, and bake at 170°C for 20 minutes.
Lemon cake recipe
Tips:

1. The eggs are best at room temperature, and the eggs taken out of the refrigerator must be warmed up. Egg insulation water is easier to pass, which saves time.
2. The oven must be preheated in advance, at least 15 minutes.
3. Brush the mold with a layer of oil to prevent sticking.
4. Salt is to increase the flavor of the cake, and it can also be left on.


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