Lemon Yogurt Cake
1.
Put the eggs in the cup.
2.
Put a tablespoon of flour into the cup and mix well with the eggs.
3.
Put in about half a tablespoon of lemon juice and measure it by yourself.
4.
Put in a tablespoon of milk.
5.
Put in a tablespoon of yogurt.
6.
Finally, add white sugar or sugar substitute, the xylitol I used.
7.
Put it in the microwave oven and bite it for one minute. It is about medium to medium-high heat. You can take out the cake when you see it float.
8.
Cover the mouth of the cup with a plate.
9.
Then turn around.
Tips:
1. The lemon is added to remove the eggy smell. If the fishy smell is still strong, add a little more or add a little vanilla extract.
2. The cup doesn't really matter, any cup is fine.
3. I forgot to put honey when I made it myself. You can put it as you like.
4. Use very thick yogurt for yogurt.
5. Some people say that it doesn't form, maybe it's because the eggs are not evenly beaten.
6. As for whether you can use an oven, this recipe is for the convenience of not using an oven. Try it if you want to use it. .
7. If you want a soft texture, don't put too much flour. Those that are not fluffy and those that are made into cakes are filled with too much flour. After mixing all the ingredients, the cake base is moist.
