I'll split the egg and lemon cake

By VicentaLakin

I'll split the egg and lemon cake
In the cold winter, I love making high-heat snacks to supplement the heat. But now I want to eat, and this time I've used the method of giving out protein, and I'm sure the pound cake tastes very light, with a cup of hot fruit tea and a piece and a piece..

Recipe Recommendations

  • egg yolk of 3
  • protein of 3
  • unsalted butter 150g
  • salt 2g
  • powdered sugar 50g
  • white granulated sugar 50g
  • lemon juice 1 tablespoon
  • lemon zest one
  • low powder 150g

Steps for I'll split the egg and lemon cake

  • Make I
    1
    Prepare all kinds of material
  • Make I
    2
    a few drops of lemon juice, three times plus 50 g of sugar to dry hair
  • Make I
    3
    house temperature softened butter in the basin, 2 g salt smoothed and 50 g sugar added. pink
  • Make I
    4
    Hit it smooth
  • Make I
    5
    Join the yolk hair on several occasions, each time after integration, until the butter and yolk are fully integrated and no water oil separation occurs
  • Make I
    6
    One-time lemonade, evenly, and lemon peel
  • Make I
    7
    The protein cream was mixed three times with butter and yogurt
  • Make I
    8
    Add sifted low powder platter evenly
  • Make I
    9
    Inverted into a viscosity-resistant mold, two small fruit bars
  • Make I
    10
    There's still a lot left
  • Make I
    11
    Put it in the preheated oven 175 degrees, mid-level, 50 minutes

    • I'll split the egg and lemon cake Make Tips

    I'll make half the amount next time. I gave one to a colleague this time, and she said it was very delicious.

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