Lemon vanilla cake
By VicentaLakin
This lemon vanilla cake brought to you today, blending fresh lemon aromatics with vanilla, can smell the strong aromatics from the start of the bake, and when the cake is baked, the cake tastes the best in days 2-3
Recipe Recommendations
- butter 100 grams
- fine sugar 100 grams
- low-gluten flour 100 grams
- eggs of 2
- milk 20ml
- baking powder 5 grams
- salt 2 grams
- vanilla extract 1 teaspoon
- lemon peel 1/4 of
- sweetening
- roast
- an hour
- ordinary
Steps for Lemon vanilla cake
1
Prepare fresh lemons and slowly cut the most superficial lemon peels with a knife。
2
It's important to note here that it's not white, it's just the thinst floor of the surface, and if it's with the skin, it's bitter. Do that when you're done. Cut the lemon peel into pieces and pick it with sugar for 15 minutes。
3
Butter is often softened, with fine sugar, salt and vanilla, and lemon chips. It's white with an eggbeater. It's loose。
4
Two eggs were scattered into the butter basin four times. In each case, the full integration of eggs and butter is required for the next time。
5
Low-banded flour and powdered bubbles are sifted twice, and at one time they are evenly mixed and then added to the other, until they are fully integrated。
6
finally add 20ml milk, evenly mixed。
7
The mould is coated with salad oil or butter, the paste is scraped into the mould, and the air bubble is softly struck on the desktop。
8
Put it in a pre-heated oven, mid-level, about 30-35 minutes. When it's baked, it's inserted with toothpicks, and it's fine。