Recipe: Lemon Heavy Cake

Home Cooking Recipe: Lemon Heavy Cake

Notes:

The amount of eggs, flour, butter, and sugar is weighed in a ratio of 1:1, and there is no need to send butter. A cake that is super simple and fast and delicious is a little bit high in calories. It is guilty to eat a few more pieces~~

Ingredients:

Steps:

  1. Spread the oil paper inside the mold. The oven is preheated to 190 degrees. Mix low powder and baking powder and mix well. Wash the lemon with salt and dry the skin moisture. Rub the yellow part of the skin with lemon peel. Be careful not to rub the white part, it will be bitter. The rubbed lemon dander and white sugar are mixed and left to stand.

  2. The butter heat-insulating water melts into a liquid state, and the lemon peel sugar in the first step is added, and the egg is stirred to melt the sugar.

  3. Add the eggs, whipped evenly, sift into the low powder, and mix with a spatula until no dry powder

  4. Pour the cake paste into the mold and bake it in the oven for 20 minutes. Take out the knife and use a knife to make a knife in the middle of the cake. Continue to bake for about 30 minutes until the cake surface is golden.

Tips:

The amount of the square, using the three can of small fruit strip cake mold (model SN2072) is just full


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