Fresh lemon cake
By VicentaLakin
I bought two gallons of lemon on the Internet, made a bottle of lemon honey, left two. It's useless to keep it in the fridge. It's a shame to waste it
Recipe Recommendations
- lemon peel one
- butter 30g
- low-gluten flour 50g
- Jundu wine 10g
- egg liquid 70g
- milk 40g
- high-gluten flour 30g
- baking powder 3g
- fine sugar 90g
- sweetening
- baking
- an hour
- ordinary
Steps for Fresh lemon cake
1
Smash the lemon into crumbs and sugar
2
Add egg fluids to the lemon crumbs
3
Then we'll add the wine and the milk
4
Softened butter
5
Low-banded flour, high-banded flour and powdered powder are screened and added to step 4
6
The mold is painted with butter, the face is poured into the mold
7
Put it in the preheat oven. Fire 160 degrees up and down
8
Roasted, roasted to gold