Lemon Cake

Name: Lemon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 150g egg; 5g Baking powder; 60g Corn oil; 90g Sugar; 1 piece lemon

by Food·Color

4.6 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

I got a few lemons, which looked like oranges in color, and almost ate them when they peeled off.
I don't want to drink lemonade or make lemon honey. . . . Let's have a lemon snack.
This lemon cake looks very good, the method is simple, the point is to solve one lemon at a time, without thinking about what to do with the remaining half of the lemon. Looking at the sugar and oil, it seems to be the ratio of the pound cake. I don't want to be so heavy and heavy sugar, so I guessed it was cut. Lemons are relatively sour, so I dare not reduce too much sugar. Remove about one-third. I hope that the sourness of lemons will not become too prominent. Just a little more than half of the oil is good, this should not cause too much problem.
Mu Fen Mo, just baked all in one plate. The strong fragrance comes out, even if you don't know it is lemon, you can't help but think of the citrus family brothers and sisters.
The color is very good, the sweetness and sourness are moderate. . . "

Ingredients

Lemon Cake

1. Ingredients: 115 grams of low-gluten flour, 150 grams of eggs, 5 grams of baking powder, 60 grams of corn oil, 90 grams of sugar, 1 lemon

2. After grate the lemon skin, squeeze out the juice and set aside.

3. Pour the eggs and sugar into a large bowl and beat evenly.

4. Add lemon juice and beat evenly.

5. Mix the baking powder with flour, sift into the egg liquid,

6. Add lemon zest and mix well.

7. Pour in corn oil and mix well.

8. Put it into a muffin mold, 8 points full.

9. Put it in the oven, on the middle level, heat up and down at 180 degrees, and bake for about 25 minutes.

10. The surface is golden and baked.

11. Demould immediately and let cool.

Tips:
For all the mixing process, you can use a manual whisk, but the cake must be stirred in one direction without whisking the eggs or being afraid of defoaming, but the sugar must be stirred and melted. The baking time and firepower need to be adjusted according to the actual situation.