Lemon cake

Lemon cake

Introduction:

"The light lemon fragrance is surrounded by the taste buds. I like this kind of vague feeling, which makes people have the impulse to take a big bite and feel it again."

Production steps:

Step 1: cut the lemon in half, squeeze out the lemon juice, cut the lemon peel into pieces and set aside.

Step 2: mix low gluten flour, baking powder, sugar and baking soda.

Step 3: mix eggs, milk, lemon juice and corn oil.

Step 4: pour in the powder and stir gently until there is no dry powder.

Step 5: add coconut shreds and lemon shavings, mix well, and load into the mold.

Step 6: preheat 180 degree oven, middle layer, about 25 minutes until the surface is slightly golden, then out of the oven.

Materials required:

Low powder: 120g

Coconut: 30g

Salad oil: 50 ml

Egg: 1

Milk: 160 ml

Sugar: 80g

Lemon dander: half a

Lemon juice: 10 ml

Baking powder: 2G

Baking soda: 1.25g

Note: 1, test whether the cake is baked, you can use toothpick into the cake, toothpick on no sticky things can. 2. Dry materials and wet materials can be placed for a long time before they are mixed, but once they are mixed, they should be baked immediately, otherwise it will affect the expansion of the cake.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet