Lemon Cup Cake

Lemon Cup Cake

by Frangipani blooming

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Country Garden opened and gave away a lot of lemons! Suddenly I wanted to make lemon cup cakes, but found that there was no paper cup mold for baking cakes at home, so I had to bake them directly in a six-cone mold!
It’s the first time to make this kind of whole egg cake. It’s a success, but the baby may not like the taste of lemon, so he refuses after a bite😄"

Ingredients

Lemon Cup Cake

1. Pour lemon juice and salad oil in a bowl and stir well

Lemon Cup Cake recipe

2. In a water-free and oil-free container, knock in two whole eggs, add salt, and about 20g sugar

Lemon Cup Cake recipe

3. Stir at medium speed for a while, add the remaining sugar

Lemon Cup Cake recipe

4. Stir the egg liquid until the lines do not disappear for a few seconds

Lemon Cup Cake recipe

5. Add sifted low-gluten flour

Lemon Cup Cake recipe

6. Pour the lemon juice and oil into the mixed liquid, turn it up and down and stir evenly

Lemon Cup Cake recipe

7. Sprinkle in the lemon zest

Lemon Cup Cake recipe

8. Pour into the cake mold, preheat the oven at 170°C, heat up and down at 175°C, bake for about 25 minutes

Lemon Cup Cake recipe

9. Every oven is different. In the last few minutes, pay attention to the color on the surface of the cake to avoid baking.

Lemon Cup Cake recipe

10. Is it not bad? With lemon juice, the taste is not greasy

Lemon Cup Cake recipe

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