Lemoncake
By VicentaLakin
I've got a lot of lemons coming up with a lemon cake, but I don't have a baked cupcake sculptor in the house, so I'm just gonna put it in a six-gauge. The first time I made a full eggcake like this, it worked, but the baby probably didn't like the taste of lemon
Recipe Recommendations
- low-gluten flour 70g
- eggs of 2
- fine sugar 60g
- lemon juice 10ml
- Crushed lemon peel appropriate amount
- salad oil 20ml
- salt 2g
Steps for Lemoncake
1
Put lemonade and salad oil in a bowl, evenly mixed
2
in a water-free, oil-free container, two full eggs, salt, about 20 g sugar
3
Mid-speed mix. Add the rest of the sugar
4
The egg fluids can be mixed up in a few seconds
5
Add sifted low-band powder
6
Roll in lemon juice oil mixed with liquids, even up and down
7
Spill in lemon peel
8
In the cake model, the oven preheats 170°C, up and down, 175°C, about 25 minutes
9
The ovens are different from each other. Pass
10
Isn't it nice? With lemonade, I'm not tired of it