1. 1 lemon, scrub the surface with salt and wipe dry. Scrape the skin with a lemon knife and finely chop. Squeeze the lemon juice for later use (1 lemon can squeeze just 30 grams of juice, if not enough, you can add some water).
2. Stir the salad oil and lemon juice well and set aside.
3. Add granulated sugar to the eggs at one time, beat with a whisk, and beat until the surface of the egg batter is marked and will not disappear within 10 seconds.
4. Sift in low-gluten flour, add lemon shavings, and stir gently until there is no dry flour.
5. Add the liquid in step 2 to the batter in two times, and mix well (the mixture of lemon and salad oil needs to be stirred again before pouring into the batter).
6. The mixed cake batter.
7. Put the cake paste into the piping bag and squeeze it into the paper mold.
8. Preheat the oven, 180 degrees, middle level, upper and lower fire, bake for about 20 minutes.
Tips:Be gentle when turning the cake batter, otherwise it will easily defoam.
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