Lemon cake

Overview

Your lemon essence is now online, the light lemon fragrance is wafting around, sprinkled with powdered sugar, decorated with mint leaves, the smell of summer! Highly recommended, must try this one! The operation is also very simple!

Tags

• baking
• afternoon tea
• snacks
• butter
• decorating bag
• frosting for decoration
• green lemon
• hot water
• low gluten flour
• mint leaves
• room temperature eggs
• lemon juice
• lemon zest
• powdered sugar

Ingredients

Steps

1. 1 To prepare materials, it is recommended to use 3 and a half lemons and eggs at room temperature. Lemons can be green lemons or yellow lemons, and prepare some extra lemon zest and lemon juice.

   

2. 2 Wash the lemon shell with salt, cut it in half, and use PVC gloves to take out all the lemon pulp with a small spoon.

   

3. 3 Place a bowl of hot water under the butter bowl and melt the butter into a liquid state over the water, keeping it warm.

   

4. 4 Place the eggs at room temperature into a clean waterless basin, add powdered sugar, and preheat the oven to 170°C.

   

5. 5 Place a basin of hot water under the water, use an electric egg beater to beat it in one direction at high speed. The water temperature does not need to be very hot, just keep the whole egg liquid in another basin at about 40°C.

   

6. 6 Beat until the egg custard can drip when you lift the head of the beater, can pile up, and will not disappear immediately. Beat at medium-high speed throughout the process, and finally beat at low speed for a while to sort out the big air bubbles. You can use a spatula to scrape off the egg batter on the edge of the basin, and beat everything

   

7. 7 Use a spatula to pour the liquid butter evenly, cut in from the 2 o'clock direction with the spatula, turn it along the bottom of the basin from the 7 o'clock direction to the center of the basin, and mix evenly using the cutting and mixing method.

   

8. 8 Sift in the low-gluten flour and try to sift it evenly to prevent the low-gluten flour from being too heavy and defoaming the batter.

   

9. 9 Cut and mix in the same way, and mix quickly. If there is flour that is not easy to mix, scrape it off the side of the basin and continue to mix until the dry powder is no longer visible and the batter is smooth. The speed must be fast. After mixing well, pour in the lemon juice and lemon zest, and stir a few times with the scraper to mix well.

   

10. 10 Put the mixed batter into a piping bag.

    

11. 11 Squeeze the batter into the lemon shell until it is 90% full. The finished product can make 6-8 lemon cakes.

    

12. 12 Place in the lower shelf of the preheated oven at 170°C and bake for 20 minutes.

    

13. 13 After baking, take it out and cool it down.

    

14. 14 Finally, sprinkle with icing sugar and decorate with mint.