Lemon Strawberry Cake

Name: Lemon Strawberry Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g butter; 3g Lemon zest; 40g Sugar; 60g egg; 65g Flour; 200g Strawberry; 50g crystal sugar

by Soft blue crystal

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Strawberries are too easy to spoil and will spoil a lot if left overnight, so making strawberry jam is the best way to preserve it. Paired with a small cake with lemon, it was fragrant, sweet and delicious, and was crispy on the outside and soft on the inside. My son ate two of them in one go. When I came back from the kitchen, the third small cake had disappeared, and the kids didn’t let it. Take the plate, you have to lick the strawberry juice at the bottom of the plate.

Ingredients

60g Butter
3g Lemon Zest
40g Sugar
60g Egg
65g Flour
200g Strawberry
50g Crystal Sugar

Lemon Strawberry Cake

1. Wash the strawberries, cut into pieces, add rock sugar and pickle overnight.

2. Heat on the stove until the juice is thick and the strawberries are boiled soft. Let cool for later use.

3. After the butter has softened, add sugar to beat.

4. Add egg wash in portions and beat.

5. Sift in low powder and mix well.

6. Add lemon zest and mix well.

7. Stir the batter smoothly.

8. Put it in a piping bag.

9. Squeeze in a silicone mold and grill at 160 degrees for 20 minutes. Finally, pour the strawberry jam on the surface of the cake.

Tips:
1. When cooking strawberries, stir the bottom of the pot more to make the heat more even.
2. The eggs should be added in batches to prevent oil and water from separating.