Lemon Donut Cake

Overview

A very delicious little cake. In addition to its cute appearance, it also tastes great. It has the fragrance of lemon and the sweet and sour taste of cranberry. It is quite simple to make. You don’t need to beat egg whites, just add a little aluminum-free baking powder. This amount can make 12 donut cakes.

Tags

• baking
• little fresh
• afternoon tea
• students
• aluminum-free baking powder
• butter
• cranberry
• egg liquid
• lemon zest
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Add the eggs and sugar to a French bakery glass eggbeater.

   

2. 2 Stir evenly with a whisk until the sugar dissolves.

   

3. 3 Sift in the flour and baking powder.

   

4. 4 After mixing evenly, add the butter and lemon zest that have been melted in water in advance.

   

5. 5 Place the mixed cake batter in the refrigerator for 1 hour.

   

6. 6 Spread a layer of butter in the donut mold and sprinkle some cranberries (cranberries should be chopped as much as possible)

   

7. 7 Put the chilled cake batter into a piping bag and pipe it into the donut cake mold.

   

8. 8 Place in the middle shelf of the Dongling K30A oven that has been preheated to 165 degrees and 170 degrees, and bake for 12 minutes.

   

9. 9 After the cake ring is done, flip it upside down and take it out.