Almond lemon cake

Recipe Recommendations

• unsalted butter 250 grams
• white sugar 1 cup
• vanilla extract
• eggs of 4
• low-gluten flour
• baking powder 2 teaspoons
• salt 1/4 teaspoon
• lemon zest 1 tablespoon
• lemon juice
• sour cream
• almond slices appropriate amount

• sweet and sour
• baking
• an hour
• simple

Steps for Almond lemon cake

1

The oven is 180 degrees Celsius preheat. Butter, yogurt and eggs must be warmed up in a room

2

Smash it with an eggbeater for three to four minutes until it's loose

3

Add vanilla and eggs, and four eggs one by one

4

Add yogurt, mix it evenly, and the last mixture looks like it's a little bumpy, because it's a normal phenomenon

5

Low-banded flour with powdered powder, salt and lemon peels, evenly mixed

6

Flour and freshly squeezed lemon juice are added to the mixture of step 4 three times, and the next quantity is evenly added after each addition. I'm going to mix it with a glue shovel to keep the face from getting hot

7

A sheet of oil or tin paper on the base of the mold, a layer of melted butter on the edge, pouring into the paste, plastering the surface, and evening the almond chips

8

On the middle side of the oven, about 40 to 50 minutes of roasting, or inserting toothpicks and pulling them out, if the face of the toothpick is clean, means the cake is baked. Take out the cake and put it on the shelf

9

When the cake doesn't burn, you'll get rid of it. You have to taste it while it's hot. The rest of the cake can be kept in a closed container at room temperature

Recipe Categories

• baking Recipes