Lemon Donut Cake

Name: Lemon Donut Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 46g Low-gluten flour; 1g Aluminum-free baking powder; 30g butter; 27g Caster sugar; 48g Egg liquid; 3g Lemon zest; Some cranberry

by The Rhyme of the Sea Food

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

A very delicious little cake, in addition to its lovely appearance, it also tastes great. It has the fragrance of lemon and the sweet and sour taste of cranberry. The method is quite simple. You don't need to beat the egg whites. Just add a little aluminum-free baking powder. This amount can make 12 doughnut cakes. "

Ingredients

Lemon Donut Cake

1. Eggs and sugar are added to the glass egg beater made by French Baker.

2. Stir evenly with a whisk until the sugar melts.

3. Sift in the flour and baking powder.

4. After mixing well, add butter and lemon zest that have been melted in water in advance.

5. Put the mixed cake batter in the refrigerator for 1 hour.

6. Spread a layer of butter in the doughnut mold and sprinkle some cranberries (chop cranberries as much as possible)

7. Put the refrigerated cake batter into the piping bag and squeeze it into the doughnut cake mold.

8. Put it in the middle layer of the Dongling K30A oven that has been preheated in advance and heated to 165 degrees and lowered to 170 degrees, and bake for 12 minutes.