1. Chop the lemon zest into fine pieces.
2. Separate the egg white and egg yolk, add honey to the egg yolk, and stir evenly with a whisk.
3. Add vegetable oil and mix well.
4. Sift in half of the low-gluten flour, squeeze in the lemon juice, add the lemon powder and stir well.
5. Pour in 28 grams of water and stir well.
6. Sift in the remaining low-gluten flour.
7. Stir the egg yolk paste evenly with a whisk.
8. Add a few drops of lemon juice to the egg whites and beat them until fisheye bubbles. Then add sugar in three times and beat until stiff foaming.
9. Take one third of the egg white paste and add it to the egg yolk paste, and stir evenly with a rubber spatula.
10. Pour the mixed batter into the remaining egg white batter and stir evenly.
11. Pour into an 8-inch hollow cake mold and smooth the surface with a spatula. Then knock the mold on the table a few times to shake out bubbles.
12. Preheat the oven to 165 degrees and bake the middle and lower layers for 55-60 minutes. After being out of the oven, quickly pour on the bottle to dissipate heat.
Tips:1. Add lemon juice to your liking. If there is more lemon juice, reduce the amount of water.
2. The cake must be completely cooled before it can be demoulded, otherwise it will be deformed.
