Lemon Maple Cake

HIS BROTHER GAVE CANADA'S COMMEMORATIVE POT OF MAPLE PASTRIES THAT HAD BEEN USED LAST TIME, AND HAD TO EAT THEM BEFORE THEY EXPIRED... AND MADE A “SWEETLY” LEMON MAPLE TWIRL CAKE IN THE AFTERNOON, WITH NO SUGAR, NO CREAM AND NO BUTTER. JUST SOME OLIVE OIL, SO IT'S STILL LOW FAT, EXCEPT THAT THE MAPLE IS A LITTLE HOT, BUT IT'S COLD, AND IT NEEDS SOME HEAT, HUH. THE LEMON SUGAR CAKE TASTES FRESH, LIKE AFTER THE SUMMER RAIN, WHEN LEMON'S FRESH AND MARMALADE'S FRAGRANCE MAKES THE CAKE LOOK GOOD WHEN IT'S MODELED, WHEN IT'S OFF, WHEN IT'S MADE OF SPECIAL MARMALADE LEMON JUICE, AND WHEN THE CAKE'S SURFACE ABSORBS THE TASTE OF JUICE, THERE'S NO SMELL OF EGG SWEET AT THE END, BECAUSE SOME PEOPLE DON'T GET USED TO IT, AND THE REST IS FRESH LEMON AND SWEET AND SWEET. THAT'S A GOOD MATCH! MAPLE IS RICH IN MINERALS, ORGANIC ACIDS, LOWER CALCIUM, MAGNESIUM AND ORGANIC ACIDS THAN SUGAR CANE, FRUIT SUGAR, CORN SUGAR, ETC., BUT CONTAINS MUCH HIGHER COMPONENTS OF CALCIUM, MAGNESIUM AND ORGANIC ACID THAN OTHER SUGARS, SUPPLEMENTING AN UNBALANCEDLY WEAK STATE OF NUTRITION. THE SWEETNESS OF MAPLE IS NOT HIGH, AND THE SUGAR CONTENT IS ABOUT 66 PER CENT (ABOUT 79 PER CENT - 81 PER CENT OF HONEY AND 99.4 PER CENT OF SUGAR). LEMON IS A ALKALINE FOOD THAT IS RICH IN VITAMIN C, SUGAR, CALCIUM, PHOSPHORUS, IRON, VITAMIN B1, VITAMIN B2, TOBACCO ACID, QUININ ACID, LEMON ACID, APPLE ACID, ORANGE PLASTER, AFRUIT, SOYBEANS, HIGH POTASSIUM AND LOW SODIUM, AMONG OTHERS, AND IS OF GREAT BENEFIT TO THE HUMAN BODY. VITAMIN C SUSTAINS THE FORMATION OF VARIOUS TISSUES AND CELLS IN THE HUMAN BODY AND MAINTAINS THEIR NORMAL PHYSIOLOGICAL FUNCTION. IN HUMANS, SUCH AS MATERNAL, ADHESIVE AND GLUE, VITAMIN C IS NEEDED FOR PROTECTION. WHEN VITAMIN C IS MISSING, THE INTERCELLULAR MESH - THE GLUE - BECOMES SMALLER. IN THIS WAY, CELL TISSUES BECOME THINNER, LOSS OF RESISTANCE TO EXTERNAL FORCES, AND THE HUMAN BODY IS VULNERABLE TO SEPSIS; IT ALSO HAS MORE USES, SUCH AS PREVENTING COLDS, STIMULATING BLOOD AND FIGHTING CANCER。