Formulated from Whitney
Apply a layer of butter on the inside of the baking mold, sprinkle a layer of flour and then remove the excess powder, put it in the refrigerator, mix it with low powder and baking powder 2 times.
After the cream cheese is softened and softened, stir it with a whisk. Add sugar, egg (1 one) and lemon dander. Stir each time each material is added.
Add 1 powder to 2 and mix well, add melted warm butter and mix well.
Pour into the baking mold and discharge the air bubbles inside, a 170-degree oven for 40-45 minutes.
Take 2 tablespoons of apricot jam in a microwave oven and then brush the surface of the cake with a brush. Then brush the lemon icing on the surface of the cake with a brush. Brush it several times to make the taste more intense. Dry the oven in 210 degrees for 1-2 minutes.
A lot of syrup, it will be very sticky and sticky. I put the paper tray so I didn’t apply oil to the mold.