Lemon cake

When I saw the square, the whole body was stuck, not much oil, but the sugar was almost twice as much flour! And lemonade wasn't used in the cake, it was made of syrup, and it was poured on the cake. I wanted to accept it all, without making any adjustments, but I couldn't bear to cut the sugar in the cake a little bit. Although it is still more than usual, it is felt much more solidly. The amount of sugar in lemon syrup was retained because lemonade is really sour. This cake's sour, it's from syrup, not the cake itself. It's a little cake, it's easier to eat, but it looks like it's a little bit difficult to water the juice, because the syrup flows down the top of the cake. It'll probably be better if you don't. The syrup will flow inside the mold and be absorbed by the side of the cake. I didn't want to make the mold sticky, so I brushed it over and over again, while the cake was hot and the syrup was hot. When the temperature is dropping, the syrup covers the last bright dress. Fresh lemon。