Lemon cake
By VicentaLakin
It's a soft lemon fragrance around the taste buds, and it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like it's like, it's like it's like it's like it's like it's like, you know, it's like it's like it's like it's like, it's like it's like it's like it's like it's like it's like it's like it's like it's like, you know, you know, you know, you know, it's like it's like it's like it's like it's like it's like it's like, and it's like it's like, and it's like it's like it's like it's like it's like it's like it's like。
Recipe Recommendations
- low powder 120 grams
- coconut 30 grams
- salad oil 50 ml
- eggs one
- milk 160 ml
- sugar 80 grams
- lemon zest half a
- lemon juice 10 ml
- baking powder 2 grams
- baking soda 1.25 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Lemon cake
1
The lemon cut half out the lemon juice and the lemon peel is cut to shreds。
2
They mix low-banded flour, powdered flour, sugar and small sodas。
3
Eggs, milk, lemonade, corn oil mixed evenly。
4
It's a small-scale powder mix。
5
Joined with coconuts, lemon chips, filled with molds full of eight points。
6
A preheated 180 degree oven, mid-level, approximately 25 minutes to surface micro-gold yellow。